So let me just start by saying I’ve always said I’m not a fan of sweet potato fries. And then I made these.
Ohmygodohmygodohmygod were these good. Not good – AWESOME. I loved them so much I made them two nights in a row. And kind of ate that entire plate right there for dinner last night. S’okay. Sweet potatoes are good for us right?
To start, grab a couple sweet potatoes. Obviously there are four sitting here. I only used two. That’s all that would fit in one layer on the baking sheet. We’re gonna slice these up into fries. As thick as you like ’em. I left the skins on but you can peel them first if the skin skeeves you out. I did some a little thicker, some thinner. We’ll say I was experimenting and not that my knife skills leave something to be desired.
Yeah…we’ll go with that.
Here my fries are all cut, tossed with canola oil, and in the oven (because I forgot to take a picture before they went in). I also obviously forgot that copious amounts of steam do not a clear picture make. Duh.
That’s better. They’re in there at 400 degrees by the way. For about 25 minutes or so, tossing them around about halfway through if you have the presence of mind to do so. I often don’t.
While our fries are roasting let’s make our seasoning mix. The ramekin in the middle is our mix. Super simple – 1 teaspoon EACH sugar and Kosher Salt, 1/4 teaspoon ground cinnamon, and a dash of Ancho Chile Pepper. (Not to be confused or substituted with Cayenne which is much hotter.) Ancho Chile Pepper is smoky, a bit hot, and just a little sweet. It doesn’t give the fries a lot of heat, just pumps the flavor up a notch. Also – do use kosher salt here, not the regular kind – the granules are bigger and provide that great texture we love on our (fake) fried foods.
Finally, for our dipping sauce, should you choose to make it. It’s just three ingredients – pomegranate juice, honey, and butter. I used a pomegranate/cranberry 100% juice blend because buying straight pomegranate juice??? Too rich for my blood. Er, wallet, anyways.
Just put 1 1/2 cups juice and 2 Tbsp honey in a small saucepan over medium-high heat until boiling. Lower the heat and let simmer until the juice mixture is reduced down to a third of it’s original volume. Just leave it alone until it looks like you’ve only got about half a cup left. (This takes a bit. Maybe half an hour? Can’t remember exactly. I made this when I was not pressed for time. So just in case, it’s probably best if you start this first before cutting the sweet potatoes up.) Remove from the heat and swirl in 2 Tbsp butter. The resulting pomegranate syrup will thicken as it cools.
Salty and sweet, crispy on the outside and soft in the middle. Yummy yummy yummy. I will be making these often. Enjoy!
Seasoned Sweet Potato Fries
2 medium sweet potatoes/yams (a little over a pound)
2 Tbsp canola oil
1 tsp sugar
1 tsp kosher salt
1/4 tsp ground cinnamon
a dash of Ancho Chile Pepper (found in the “gourmet” spices section)
Pomegranate Dipping Sauce
1 1/2 cups Pomegranate Cranberry 100% Juice Blend (I used Wegmans brand. Ocean Spray has one too.)
2 Tbsp honey
2 Tbsp butter
Combine juice and honey in a small saucepan. Heat on medium-high until boiling. Lower heat and allow to simmer until juice is reduced down to about 1/2 cup. This takes some time, maybe half an hour. Remove from heat and swirl in butter.
Preheat oven to 400 degrees.
Cut fries to your preferred thickness (I liked them best cut thick like steak fries).
On a baking sheet, toss potatoes with oil and spread out into one layer.
Bake for 25 minutes, turning with a spatula halfway through cooking time.
While fries are roasting, make seasoning mix. Combine sugar, kosher salt, cinnamon, and ancho chile pepper powder in a small bowl.
Toss fries with seasoning and serve with pomegranate dipping sauce.
Makes 4 (hefty) servings.