Brown Sugar & Cinnamon Dip for Sweet Potato Fries

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Brown sugar and cinnamon dip is the perfect way to cap off a nice side dish of sweet potato fries. Make brown sugar and cinnamon dip for sweet potato fries with help from a master chef in this free video clip.

Part of the Video Series: Sweet Potato Recipes
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Video Transcript

Hi, guys. This is chef Suzy Singh, and today we're in the kitchens of La Cordon Blue Culinary School for I'm so excited to show you guys the technique instilled I learned from culinary school. So let's get started. Today we're going to do a super simple dip for sweet potato fries which involves vanilla and brown sugar. So the first thing we're going to do is take softened cream cheese, put it all into a bowl. We're going to add some brown sugar, we're going to add some sour cream. We're going to add some vanilla. We're going to add some milk, salt, I like using kosher salt. I think it just works better than iodine salt, and a little bit of cinnamon. All you're going to have to do is whisk this together. So I'm going to use this spatula first to break down the cream cheese. And what we want to form is a homogeneous mixture. What that means it's just a mixture that's exactly the same throughout. So I'm going to whisk this together with my spatula. Now that it's all conformed, going to then use this whisk. And this is wonderful. This is definitely something you could use for regular potatoes. This is actually a really good sauce that you could put for vegetables, you could put this on a burger as a sauce. I think this is absolutely delicious. What's really interesting is that it combines a lot of flavors that you see in the holidays. You've got vanilla, you've got brown sugar, you've got some really delicious ingredients that just work well together. And the reason why we're adding salt to this is that it actually brings out the sweetness that you would get in the sauce. Perfect. Now that it's done let's serve it. So what we've got in front of us is sweet potatoes with the dip. You can see how smooth and consistent this dip is. It's perfect. Thank you for joining me. I'm chef Suzie Singh here at La Cordon Blue Culinary School for Buy guys.


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