9 Ounces Smoked Cheddar Style Dip
1 Cup Kimchi
2 Pounds Sweet Potatoes, peeled
2 Tablespoons Olive Oil
1 Teaspoon Garlic Powder
1 Teaspoon Onion Powder
1 Teaspoon Red Chili Powder
1 Teaspoon Paprika
1 Teaspoon Salt
½ Teaspoon Black Pepper
½ cup shredded cabbage for topping
Heat the oven to 400. Peel and cut the sweet potatoes into sticks 1/4 to 1/2 inch wide and 3 inches long, and toss them with the oil. Mix the spices in a small bowl, and toss them with the sweet potatoes. Spread sweet potatoes out on 2 baking sheets lined with parchment paper.
Bake until brown and crisp on the bottom, about 15 minutes, then flip and cook until the other side is crisp, about 10 to 15 minutes. 5 minutes before the fries are done, place kimchi into a skillet on the stove and heat on medium heat until hot. Heat Smoked Cheddar Style Dip in the microwave (5 to 10 seconds) or on the stove (1 to 2 minutes, stirring regularly). On a large plate or platter, pile high with fries, top with hot kimchi and then drizzle with Dip. Add shredded cabbage to the top for an extra crunch!