These spicy-hot vitamin-rich sweet potato fries are not only colorful, they're chock full of flavor!

Buffalo Fries with Three Dipping Sauces

3 medium sweet potatoes

Vegetable oil

3/4 teaspoon salt

1/2 teaspoon pepper

1/4 teaspoon crushed red pepper

1. Peel potatoes. Cut each in 3/4-inch slices. Stack slices and cut into 3/4-inch sticks. Place in a bowl of ice water to soak for 30 minutes. (Soaking removes starch, so that potatoes will be crisp when deep fried.)
2. Heat oil to 325°F (160°C) in deep fryer.
3. Drain potatoes and pat dry thoroughly using paper towels. Any excess water will splatter when they are added to the hot oil.
4. Dip frying basket in oil (this prevents the potatoes from sticking to it), then add a handful of potatoes into basket. Lower into oil and par-fry for 3 minutes or until potatoes are tender, but not browned. Lift basket and allow potatoes to drain. Turn out onto a brown paper bag lined with paper towels. Repeat procedure with remaining potatoes.
5. Increase the temperature of the heated oil to 375°F (190°C).
6. Return the par-fried potatoes to the oil in batches and cook a second time for 3 to 4 minutes until golden and crispy. Drain on a fresh brown paper bag lined with paper towels.
7. Combine the salt, pepper and cayenne pepper and sprinkle over hot fries and serve with any of the following dipping sauces:

Honey Mustard Dip:
In small bowl, combine 1/2 cup light or regular mayonnaise, 4 teaspoons coarse ground mustard (such as Pommard) and 1 tablespoon honey. Serve warm or at room temperature.

Creamy Blue Cheese Sauce:
In small mixing bowl, combine 1/2 cup sour cream or plain yogurt with 3 ounces softened cream cheese and 2 tablespoons salad dressing until smooth. Stir in 1/2 cup crumbled blue cheese. If too thick, thin with 1 to 2 tablespoons milk or yogurt.

Range Dip:
Serve fries with your favorite barbecue sauce slightly sweetened with 1 tablespoon packed brown sugar to each 1/2 cup sauce.

Makes 3 to 4 servings.

Recipe and photograph provided courtesy of North Carolina Sweetpotato Commission.