These baked sweet potato fries are perfectly crisp. Sprinkled with coarse sea salt and dipped in one of three sauces make this a delectable side dish or an afternoon snack.
Prep Time:15 minutes (not including refrigeration)
Cook Time:30-40 minutes
Total Time:45 minutes
Yield:6 servings 1x
Crispy Sweet Potato Fries
4 large Sweet Potatoes
4–6 teaspoon cornstarch, potato starch or tapioca starch
2 tablespoons Olive Oil
Coarse Sea Salt, to taste
Toasted Marshmallow Sauce
50 large Marshmallows
1/2 Heavy Whipping Cream (may need extra), warmed
1/2 teaspoon cinnamon
1/4 teaspoon freshly grated nutmeg
Honey Mustard Sauce
3 tablespoons Dijon Mustard
3 tablespoons Stone Ground Mustard
3 tablespoons Mayonnaise
4 tablespoons Honey
1/4 teaspoon Cinnamon
Spicy Roasted Tomato Aioli
2 large Roma Tomatoes, cut in half lengthwise
1 medium Red Onion, cut in 2-inch chunks
6 cloves Garlic
1 tablespoon Olive Oil
4 large Sprigs of Thyme
Kosher Salt and Freshly Ground Pepper, to taste
1 1/2 tablespoons Smoked Paprika
1//2 teaspoon Ground Cumin
1/4 teaspoon Chipotle Chili Powder
3/4 cup Mayonnaise
1 Chipotle Pepper in Adobo Sauce, finely chopped
4–5 dashes Hot Pepper Sauce (Tabasco)
Splash White Wine Vinegar
For the Baked Sweet Potato Fries
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.
Toasted Marshmallow Sauce
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.
Honey Mustard Sauce
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.
Smoky, Spicy Aioli Sauce
Preheat oven to 350°F.
Arrange 2 large Roma tomato, cut in half lengthwise on a shallow pan cut side up. Cut one medium red onion into 2-inch chunks and add them to the pan along with 6 garlic cloves with skins still on.
Drizzle with 1 tablespoon olive oil over the vegetables and sprinkle generously with salt and freshly ground pepper. Add 4 sprigs of thyme over the top of the vegetables.
Cook in the oven for 1 hour or until tomato skins are wrinkled and the vegetables are soft. Let cool.
Squeeze the soft garlic out of its skin.
In a food processor, blend the roasted vegetables, 1 1/2 tablespoon paprika, 1/2 teaspoon ground cumin, 1/4 teaspoon chipotle chili powder, 3/4 cup mayonnaise, 1 finely chopped chipotle chili pepper in adobo sauce, 4 – 5 dashes hot pepper sauce and a splash of white wine vinegar.
Process the mixture until smooth scraping the sides in between pulses.
Season with salt and freshly ground pepper to taste
Cover and refrigerate at least 30 minutes or overnight for all the flavors to meld together.
When cutting the strips, go skinnier. Try keeping them around 1/4 x 1/4-inch thick.
Take the sweet potato and cut lengthwise 1/4-inch thick from one side. Turn the potato on that flat end to stabilize it while you continue to cut. Cut lengthwise into 1/4-inch thick slices from one side to the other. Rotate those slices and stack a few together. Again cut 1/4 inch thick strips giving you long, skinny strips of potatoes.
Putting unbaked sweet potato fries in water and the refrigerator helps pulls the starch from the potato which helps them crisp up better.
Make sure and dry the sweet potato fries with paper towels before you sprinkle cornstarch on them.
Be careful not to add too much starch to the ziplock bag or the fries will end up tasting like starch. Shake until every piece has starch on it.
Don’t overcrowd the pans. If the strips are too close together they will end up steaming instead of crisping, therefore, leave some room between each of them.
Make sure the temperature of your oven is hot – 425°F., any lower than that and you’ll end up with flimsy, somewhat soggy fries.
Do not salt your fries before baking them. Salt draws moisture out during the cooking process and will leave your fries soggy. Therefore wait until after you bring them out of the oven to add salt.