From The TeamingUp Kitchen: Sweet Potato Fries Spicy Baked Sweet Potato "Fries" With
Chipotle-Lime Dipping Sauce

Time: 28 min    Yields: 4   Calories: 126



Baked “fries” make a really satisfying snack or side. Tangy lowfat Greek yogurt stands in for sour cream in this cool and spicy sauce. It’s a tasty accompaniment to the sweet potatoes, but it’s also great for topping a baked potato or as a dip for veggies or baked tortilla chips. Remember to figure any “dippers” into your meal plan. (Be sure to talk to your diabetes healthcare team if you are considering making a change to your meal plan.)



  • 2 large sweet potatoes (1 pound)
  • 2 teaspoons canola oil
  • 1/2 teaspoon chili powder
  • 1/8 teaspoon salt


  • 3/4 cup plain low-fat Greek yogurt
  • 1 teaspoon grated lime zest
  • 1 tablespoon lime juice
  • 1/2 – 1 teaspoon minced canned chipotle peppers in adobo sauce
  • 1/2 teaspoon honey
  • 1/8 teaspoon ground cumin
  • Pinch of salt


  1. To make the sweet potatoes, preheat the oven to 400ºF. Spray a large rimmed baking sheet with cooking spray.
  2. Peel the sweet potatoes and halve them lengthwise. Cut each half lengthwise into four wedges. Place the wedges in a large bowl; drizzle with the oil, sprinkle with the chili powder and salt, and toss to coat evenly.
  3. Place the wedges cut side down in a single layer on the baking sheet. Bake until the bottoms are browned, about 18 to 20 minutes. Turn the wedges to the opposite cut sides and bake until browned, about 8 minutes longer.
  4. Meanwhile, to make the sauce, stir together the yogurt, lime zest and juice, chipotle, honey, cumin, and salt in a small bowl. Serve the “fries” with the sauce.

per serving

Nutritional Facts

Each Serving 
(4 sweet potato wedges and 3 tablespoons sauce)

Carbohydrate Choices: 1
Food Choices: 1 starch, 1/2 fat

Total Fat   4g
Saturated Fat  1g
Cholesterol  3mg
Sodium  208mg
Total Carbohydrate  18g
Dietary Fiber  3g
Total Sugar  0mg
Protein  5g