Once upon a time, there was a large basket of potatoes. They were your standard potatoes; nothing special and they knew it. Buried down deep in the basket was one lone potato that nobody liked. He was….different. He was a funny orange color and not white, red or brown like they were. So they teased him a lot. He got called “orange eyes” and “sweet baby” and they would never let him play in any reindeer games until Santa Claus apologized to him. Wait. Scratch that. Wrong story. They would never let him play potato games. Every time they played “count the green spots” or “hide your eyes” they ignored him.

Why didn’t they like him though? Because he was special. He could do things that they couldn’t do. He also had a much higher vitamin k amount in him but being lovers of Cheetos and Twinkies, they didn’t care too much about that. Wait. Scratch that too. That’s me that is the Twinkie and Cheeto lover. My bad.

Moving on. They didn’t like him because they were stuck in the same old ruts and they knew it. Mashed, fried, baked, boiled. Mashed, fried, baked, boiled. YAWNNNNNNN.

But not Mr. Sweet Potato.  He was the only one in the basket capable of being made into the treat I am sharing with you today. Try taking a russet potato and frying it and then sprinkling it with cinnamon/sugar and dunking it in a warm bath of marshmallow brown sugar cream cheese dip. Not too appetizing huh? So one day Mr. Sweet Potato stood up and decided that he wasn’t going to take it any more. he was going to speak up. So he stood up (as well as any potato can stand up; he was kinda wobbly) and he cried out “Accept me for who I am!!! I YAM WHAT I YAM!!!”

Ok, so none of that really happened. But it seemed like a damn good lead in to today’s recipe. Today I made fried sweet potato chips coated in cinnamon sugar and served with a creamy sweet marshmallow cream cheese dip. Who doesn’t love chips and dips right? This is just putting a new, sweet and tasty spin on the idea. My daughter in law, who says she hates sweet potatoes, can’t stop eating these so I think that means they are a roaring success 😀 Give them a try. They would be a perfect dinner side dish, a late night snack, a great dish for a BBQ or a wonderful way to get kids to eat high in nutrients sweet potatoes. They are…wait for it… to die for. ARGHHHHH!!! No they aren’t. They aren’t. They aren’t!!! Shame on me for using that phrase!!! 😛

CINNAMON SUGAR SWEET POTATO CHIPS

WITH

A CREAMY BROWN SUGAR CINNAMON MARSHMALLOW DIP

• 3 sweet potatoes, thinly sliced
• vegetable or canola oil
• 3/4 cup sugar
• 2 teaspoons cinnamon
• FOR THE DIP-
• 1 10 ounce bag Kraft Cinnamon Bun Marshmallows (can sub regular marshmallows; just add more cinnamon)
• 2 teaspoons cinnamon
• 4 ounces cream cheese
• 1/2 cup brown sugar
• 2/3 cups heavy cream

1. In a large pot, heat about 2 inches of vegetable oil to 350 degrees.
2. Fry the sweet potato slices, small batches at a time, until cooked, crispy and golden brown.
3. For the dip, combine dip ingredients in a medium microwave safe bowl.
4. Cook for 2 minutes on high. Stir to mix then cook in 30 second increments if needed, until smooth and creamy.
5. As each batch of potatoes finishes, let cool for about 2 to 3 minutes, then shake in a bag with the sugar cinnamon mixture until well coated.
6. Pour dip into a serving bowl and serve with chips.
7. These don’t hold great. They are ok cold but as any fried potatoes do, they soften up and lose their crispness so you’re better off not making them far ahead of serving time 🙂