These were another success story from Fresh, Fast and Green. We really liked pairing these fries with salmon for an orange riff on fish and chips, and the dipping sauce was also delicious with the fish. Middleton mentions that the Spiced Salt is optional, but the flavorful toppings are really what put this recipe over the top. It's worth it.
Some of the fries did get a bit soft instead of crispy, and it turns out that this is a common problem with homemade sweet potato fries. It's important not to crowd them on the pan. If you really hate mushy fries and want a challenge, check out some suggestions for other sweet potato fry interventions over at The Kitchn.
Honestly, the texture issue didn't prevent us from powering through all of these before they could get cold. We really loved these! Check out the recipe and more pictures below:
Preheat the oven to 475°. Cut two sweet potatoes into fries - what worked best for me was cutting the potato into vertical strips, but then also cutting the long fries in half. Toss them with olive oil and salt, and roast for about thirty minutes, stirring once or twice.
While the potatoes are cooking, make a sauce with mayo, lime juice and zest, and garlic.
And a spiced salt with salt, sugar, paprika, cumin, cinnamon, and ground coriander. I left out the coriander, and I think you could skip the sugar. Roasted sweet potatoes are plenty sweet!
This recipe worked out well as a side dish for salmon, because I was able to just throw the fish (brushed with olive oil) on the same pan for the last ten minutes of cooking.
Sweet Potato "Mini-Fries" with Limey Dipping Sauce and Spiced Salt
Adapted from Susie Middleton's cookbook Fast, Fresh and Green
2 unpeeled sweet potatoes
1/4 c. olive oil
1 tsp. kosher salt
Limey Dipping Sauce:
1/3 c. mayonnaise
1/2 tsp. lime zest
1 Tbsp. lime juice
1/2 tsp minced garlic
1 tsp kosher salt
1/4 tsp ground cinnamon
1/4 tsp ground cumin
1/4 tsp ground coriander
1/4 tsp paprika
1. Preheat the oven to 475° and line a baking sheet with foil or parchment paper.
2. Cut the potatoes into sticks about a 1/2 inch thick, and toss with the olive oil in salt. Spread in an even layer over the baking sheet.
3. Roast for 20 minutes, flip the fries to encourage more browning, and then cook for an additional ten minutes.
4. Stir together the ingredients for the lime dipping sauce. The flavors will mingle and improve if you make this fifteen minutes before serving.
5. Stir together the spiced salt ingredients, sprinkle over the finished fries, and serve with the sauce.