Oven Baked Sweet Potato Fries With Homemade Ranch Dressing Recipes

THE BEST BAKED SWEET POTATO FRIES

Steps:

• Slice your sweet potatoes into long, thin strips, about 1/4-inch wide. It's important that the fries are uniformly sized for even cooking. Add the fries to a large bowl of cold water and soak for at least 30 minutes (or up to overnight).
• Preheat the oven to 425°F. Line a large baking sheet (or two medium baking sheets*) with parchment paper, or mist with cooking spray. Set aside.
• Drain the fries, rinse out and dry your bowl of water, then blot dry the fries with a clean towel.
• Add the fries back to the clean bowl.* Then drizzle evenly with the olive oil, and toss until they are evenly coated.
• In a separate small bowl, whisk together the cornstarch, garlic powder, smoked paprika and black pepper until combined. Sprinkle the mixture evenly over the bowl of fries, then toss until the fries are evenly coated and the cornstarch has soaked into the oil.
• Spread the fries out in an even layer on the prepared baking sheet. Be sure that the fries aren't overlapping, or else they will not cook evenly.
• Bake for 15 minutes. Then remove pan from oven, and take the time to flip each fry with a spatula. Rearrange so that the fries are evenly spaced and not overlapping again. Then bake for 10-15 more minutes, or until the fries are crispy and have begun to brown a bit on the tips.
• Transfer the baking sheet to a cooling rack, sprinkle with your desired amount of salt, then let the fries rest for 5 minutes. Serve warm.

HOMEMADE RANCH SWEET POTATO FRIES

Steps:

• Preheat the oven to 450°F. Peel the sweet potatoes, and cut into french fry sticks, about ½-inch wide.
• Lay fries out in a single layer on a sheet pan. Toss with the olive oil and seasoning mix until evenly coated.
• Cook for 15 minutes. Flip fries over and cook for an additional 15 minutes, until crisp and golden. Serve hot.

BAKED SWEET POTATO FRIES WITH CHIPOTLE RANCH DRESSING

Steps:

• To make dressing: Place all ingredients except the buttermilk in the blender. Blend for 10 seconds. Check consistency and blend in buttermilk (less buttermilk for dipping, more for dressing). Store in an air-tight jar in the fridge for a week or more.
• To make the fries: Coat a baking sheet with 3 tablespoons of oil, adding the last tablespoon if necessary.
• Peel and slice the sweet potatoes into 1/4 inch sticks (no longer than 5 inches long).
• In a large zipper bag mix the dry spices together. (I skipped the zipper bag and mixed everything in a large bowl). Add the sweet potato fries and shake the fries to coat evenly (I added a tad bit of oil to the fries in the bowl and the spices stuck nicely).
• Carefully put the fries onto the baking sheet and bake for 20 minutes, flipping halfway through.
• Turn on the broiler for the last 1 to 2 minutes, just until the tips of the fries begin to turn black. Don't walk away--they can burn in no time.
• Transfer to a paper towel-lined plate in a single layer until ready to serve. (I also skipped the paper towel because they weren't greasy and I thought it was unnecessary. Plus they disappeared so fast that was a pointless step in my opinion.).