Sweet potato fries with mustard dip

Ingredients for 4 servings:

• 800 g sweet potatoes
• 3 tbsp rapeseed oil
• some salt
• 2 tbsp paprika powder, sweet
• 100 g salad cream (Miracel Whip) with yogurt
• 1 tbsp mustard, medium or hot
• clove(s) garlic
• some black pepper, freshly ground
• 1 tsp lemon juice
• ½ bunch parsley, flat

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 45 minutes

Preheat the oven to 220°C (fan oven 200°C). Peel and rinse the sweet potatoes, and cut them into thin wedges (French fries). Blanch them briefly in boiling, lightly salted water, remove them, and pat them dry with a tea towel. In a large bowl, combine the rapeseed oil with the paprika and a little salt, and toss the French fries in it. Then spread them on a baking sheet lined with baking paper and bake in the preheated oven for about 20 minutes until golden brown. In a bowl, combine the Miracle Whip and mustard, peel the garlic clove, press it through a press, and stir in. Season the dip with a little salt, a few grinds of freshly ground black pepper, and lemon juice. Rinse the parsley, shake it dry, chop the leaves, and toss them with the French fries. Arrange the fries on plates, sprinkle with a little sea salt, and serve with the mustard dip. This goes well with grilled steaks or grilled fish fillets and a fresh green mixed salad.