Description
Deliciously crispy baked sweet potato fries served with a creamy and indulgent toasted marshmallow dip, perfect for a unique side dish or snack.
Ingredients
Scale
Sweet Potato Fries
- 4 sweet potatoes peeled and cut into sticks
- 3 tablespoons olive oil
- Sea salt to taste
Toasted Marshmallow Dip
- 1/2 bag marshmallows (about 1 cup)
- 1/2 cup heavy cream
Instructions
- Prepare the Sweet Potatoes: Put the sweet potato sticks into a large bowl. Add olive oil and sea salt, then toss well to coat all the pieces evenly.
- Bake the Fries: Line one or two baking sheets with tin foil or parchment paper. Lay the sweet potato fries out in a single layer and bake in a preheated oven at 475 degrees Fahrenheit for 30 minutes, turning halfway if desired, until fries are crispy and cooked through depending on thickness.
- Toast the Marshmallows: While the fries bake, line a cake pan with tin foil and arrange the marshmallows in a single layer. Place the marshmallows in the oven alongside the fries to cook for about 5 minutes until they puff up and begin to toast. Remove when toasted to your preference.
- Make the Marshmallow Dip: Add the toasted marshmallows and heavy cream to a blender. Scrape off the sticky marshmallow residue before blending until smooth. Add more heavy cream as needed to thin out the dip to your desired consistency.
- Serve: Remove the fries from the oven and check the seasoning. Add more sea salt if desired. Serve the crispy sweet potato fries with the warm toasted marshmallow dip on the side.
Notes
- For extra crispiness, avoid overcrowding the baking sheet to allow good air circulation.
- If you prefer a thicker dip, reduce the amount of heavy cream accordingly.
- To enhance the toasted flavor, you can leave the marshmallows in the oven a bit longer for a deeper caramelization, but watch closely to avoid burning.
- Use parchment paper instead of tin foil for easier cleanup and less sticking.
- This recipe is best served immediately for optimal crispness of the fries and warmth of the dip.
