Sweet Potato Fries with Toasted Marshmallow Sauce
Why I Love This Recipe
having something like this with more flavor than just regular fries just sounds more appealing and exciting to eat
Ingredients You'll Need
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
1.Wash and rinse four large Sweet Potatoes. Cut them into long strips about 1/4×1/4 inch wide.
2.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.
3.When ready to bake, preheat the oven to 425°F, remove the sweet potatoes from the water and dry on paper towels.
4.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.
5.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.
6.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.
7.When they are done, turn the oven off, open the door halfway and let the cookie sheets sit in the oven for 10 minutes.
8. Sprinkle with coarse sea salt. Serve with one of the dipping sauces.
toasted marshmallow sauce
1.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.
2.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
Pairs Well With
homemade chicken wings