I have always loved sweet potato fries, even more than traditional French fries. Crispy baked sweet potatoes dipped in creamy ranch dip—what could be better? This recipe works best using two baking sheets, because the fries need to be separate from each other to crisp up. In order to get the fries crispy when baked, it’s important to soak the raw sweet potato sticks in water before baking—for at least 1 hour, and up to 8 hours. You can make this easy sauce while the fries bake, using Vegenaise or a similar product as the base. It’s a perfect recipe to satisfy a hungry crowd. —MAREA
Serves 4
SWEET POTATO FRIES
11/2 lbs/680 g sweet potatoes, peeling optional, cut into 1/4- to 1/3-in-/6- to 8-mm-thick sticks
3 tbsp cornstarch
1 tsp salt
1/2 tsp sweet paprika
1/4 tsp freshly ground black pepper
3 tbsp olive oil
CREAMY RANCH DIP
3/4 cup/180 ml Vegenaise or similar product
2 tsp finely minced fresh flat-leaf parsley
3/4 tsp garlic powder
3/4 tsp onion powder
1/2 tsp apple cider vinegar
1/2 tsp finely minced fresh dill
1/4 tsp freshly ground black pepper
Salt
To make the fries: First, let the sweet potato sticks soak in a large bowl of cold water for at least 1 hour, and up to 8 hours. (Refrigerate, especially if soaking for more than 1 hour.)
Position a rack in the middle of the oven and preheat it to 450°F/230°C/gas 8.
Strain the sweet potatoes in a colander and rinse them.
In a large mixing bowl, combine the cornstarch, salt, paprika, and pepper. Stir to combine.
If the sweet potatoes are still damp at this point, dry them off with a clean kitchen towel. Place the potatoes in the bowl with the cornstarch mixture and toss with your hands until each stick is thoroughly coated with the mixture.
Pour the oil over the sweet potatoes, and toss until thoroughly combined. Spread them on two large baking sheets, as separate from each other as possible. Bake on the middle rack for 15 minutes each.
Flip each fry over with a spatula. Return them to the oven for another 10 to 15 minutes. Remove and flip each fry again. If the fries are not yet crispy enough, return them to the oven for another 5 to 10 minutes, until they are perfectly crispy.
To make the dip: Stir together the Vegenaise, parsley, garlic powder, onion powder, vinegar, dill, and pepper in a small mixing bowl. Season with salt, and serve with hot fries.
1 SERVING (FRIES ONLY): CALORIES: 170 | FAT: 11G | CARBS: 19G | PROTEIN: 1G | SODIUM: 600MG | VITAMIN A: 240%
3 TBSP DIP: CALORIES: 110 | FAT: 11G | CARBS: 4G | PROTEIN: 0G | SODIUM: 450MG
