Why don’t I make these more often? Every time I do, I remember how much I love them. Serve these scrumptious fries and sauce with Panko Pork Chops, KP Chicken Tenders, or Pan Seared Salmon.
Ingredients:
2 large sweet potatoes
1 Tablespoon extra virgin olive oil
Kosher salt, to taste
1 Tablespoon pure maple syrup
1 teaspoon Dijon mustard
Dash cayenne pepper
Directions:
- Pre heat oven to 420 degrees F.
- Peel sweet potatoes, and throw out peels.
- Cut potatoes in half; then into 2-inch strips. (Try for even-sized pieces for even baking.)
- Pile strips on a large rimmed baking sheet.
- Drizzle olive oil on top.
- Using your hands, toss to coat.
- Spread potato strips into a single layer.
- Bake 15 minutes.
- Remove from oven, and using a metal spatula, carefully flip over potato strips.
- Continue baking an additional 5-10 minutes, checking that they get golden brown, but don’t burn.
- Remove from baking sheet with metal spatula and place onto a paper towel lined plate.
- Salt to taste.
- While fries are baking, make sauce by whisking together maple syrup with Dijon mustard and cayenne in a small bowl.
- Serve fries hot with dipping sauce on the side.
I do something similar, but I sprinkle the sweet potatoes with cumin and hot pepper flakes before roasting them. Mmm, mmm, good.
Sounds delish Amanda!!!