Crispy Baked Sweet Potato Fries With Dipping Sauces Recipes

SWEET POTATO FRIES WITH CHIPOTLE DIPPING SAUCE

Steps:

• Preheat the oven to 425 degrees F.
• Place cut sweet potatoes into a large mixing bowl, followed by the rest of the ingredients for the fries. Use your hands to toss everything together until well coated.
• Spread fries over 1 or 2 large baking sheets, giving the potato wedges plenty of room so that they bake evenly. Place on the center rack of the oven and bake for 25 to 30 minutes, flipping the fries half-way through, or until fries are golden brown and crispy.
• Remove tray from the oven and allow fries to cool on the baking sheet for 5 minutes before serving with chipotle dipping sauce (instructions below)
• Add all ingredients for the chipotle dipping sauce to a small blender and blend until completely smooth. Use immediately or refrigerate in an air-tight container until ready to use. Sauce will keep in the refrigerator for 7 days.

CRISPY BAKED SWEET POTATO FRIES WITH DIPPING SAUCES

Steps:

• Wash and rinse four large Sweet Potatoes. Cut them into long strips about 1/4×1/4 inch wide.
• Place the sweet potatoes in a large bowl of water and let sit in the refrigerator at least one hour. You can let them sit overnight as well.
• When ready to bake, preheat the oven to 425°F, remove the sweet potatoes from the water and dry on paper towels.
• Place the sweet potatoes in a jumbo ziplock bag and sprinkle 4-6 teaspoons of cornstarch over them. Seal and shake the bag until all the potatoes have a very light coat on them. You could use a large ziplock bag and divide into 2 batches.
• Place the strips in a large bowl and add 2 tablespoons of olive oil. Smear a light coat of olive oil all over the sweet potatoes.
• Cover two large cookie sheets with parchment paper and lightly spray the sheets with cooking spray. Place the sweet potato strips in a single layer on the cookie sheet without touching each other. Bake for 15-20 minutes. Carefully turn the sweet potato fries over and bake for another 15-20 minutes until they are nicely brown on both sides.
• When they are done, turn the oven off, open the door halfway and let the cookie sheets sit in the oven for 10 minutes.
• Sprinkle with coarse sea salt. Serve with one of the dipping sauces.
• Thread 50 large marshmallows on wooden skewers. Place skewers on a wire rack over a cookie sheet and place under the broiler in the top of the oven and broil for 1-2 minutes until charred and bubbly. Be careful that they don't melt. Let cool slightly.
• Carefully remove the marshmallows and combine in a medium bowl with 1/2 teaspoon cinnamon, and 1/4 teaspoon nutmeg. Add 1/2 cup or more of warmed whipping cream to desired consistency. Beat with mixer until smooth. You will see specks of the toasted marshmallows in the sauce. Serve semi-warm.
• Combine 3 tablespoons each of dijon mustard, stone ground mustard, mayo, 4 tablespoons honey, and 1/4 teaspoon ground cinnamon in a small food processor and blend until smooth. Keep refrigerated.
• Click here for the recipe.