Description
Crispy oven-baked sweet potato fries served with a unique and indulgent toasted marshmallow dip. Perfect as a fun side dish or snack, this recipe balances the natural sweetness of sweet potatoes with the creamy, toasted marshmallow sauce for a delightful treat.
Ingredients
Scale
Sweet Potato Fries
- 4 cups sweet potatoes peeled and cut into sticks
- 3 tablespoons olive oil
- sea salt to taste
Toasted Marshmallow Dip
- 1/2 bag marshmallows (approximately 7 ounces)
- 1/2 cup heavy cream
Instructions
- Prepare Sweet Potatoes: Put the sweet potato sticks into a large bowl. Add 3 tablespoons olive oil and sea salt to taste. Toss thoroughly to coat all pieces evenly.
- Arrange for Baking: Line one or two baking sheets with tin foil or parchment paper. Spread the sweet potato sticks out in a single layer without overlapping.
- Bake Fries: Preheat the oven to 475 degrees Fahrenheit. Bake the sweet potatoes for 25 to 30 minutes, depending on the thickness of your fries, until they are tender and crispy on the edges.
- Prepare Marshmallows: Meanwhile, line a cake pan or baking dish with tin foil. Spread marshmallows in a single layer to ensure even toasting.
- Toast Marshmallows: Place the marshmallows in the oven with the sweet potatoes for about 5 minutes or until they puff up and become golden toasted. For a deeper flavor, you can toast them longer until darker brown.
- Make the Dip: Carefully transfer the toasted marshmallows into a blender. Add 1/2 cup of heavy cream. Blend until smooth and creamy, scraping the sides to incorporate all sticky bits. Add additional heavy cream gradually if the dip needs to be thinned out.
- Serve: Remove the fries from the oven and check seasoning; add more sea salt if needed. Serve the crispy sweet potato fries warm with the toasted marshmallow dip on the side.
Notes
- For extra crispiness, soak the cut sweet potatoes in cold water for 30 minutes before baking, then pat dry thoroughly.
- If you prefer a less sweet dip, reduce the amount of marshmallows or substitute half with cream cheese for tang.
- Use parchment paper instead of foil for easier cleanup and less sticking.
- To make this dish gluten-free and vegetarian, ensure marshmallows are certified gluten-free and vegetarian-friendly.
- Leftover dip can be refrigerated and gently warmed before serving again.
Nutrition
- Serving Size: 1 serving (1/4 of recipe)
- Calories: 296 kcal
- Sugar: 21 g
- Sodium: 140 mg
- Fat: 14 g
- Saturated Fat: 7 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 39 g
- Fiber: 5 g
- Protein: 3 g
- Cholesterol: 25 mg
