Sweet Potato Fries with Toasted Marshmallow Dip – Baked sweet potatoes fries with a marshmallow sauce for dipping. Sweet and salty heaven.
I cannot take credit for this one, there is a really good burger place in Lawrence, Kansas called The Burger Stand. They have a condiment station that rivals any I have ever seen. All of the condiments are homemade, and all incredible.
They are served in big metal pump containers, and I got samples of each one. I thought that one of them was ranch or mayo, (which I don’t eat – I have a strong dislike for mayo) you can imagine my surprise when Wes told me that it was sweet. He promised me that there was no mayo involved, so I tasted it. Turns out it is toasted marshmallow dip for the sweet potato fries.
I thought that it was the coolest idea ever. Wes and I sat at the table trying to figure out how one would go about making a sauce like this. We had quite a few theories. After much debate we had the good sense to ask a waiter, and could not believe how we were over-thinking this dip. All it is – toasted marshmallows blended with some cream. How fun would this be for a kid’s birthday party? Something a little different, and very, very fun.
I really enjoy sweet potato fries, but do not like that they do not get crisp. I have tried many methods, and have yet to find the perfect one. I do believe that a very hot oven is necessary, and it is helpful if you preheat it for a bit before you put the sweet potatoes in. I also change the seasonings to suit what I am serving them with. One of my favorites is to dust them with taco seasoning, sounds weird, but so good. For this, I kept it really simple because it was going to be served with a sweet dip. Sea salt and olive oil is all these sweet potatoes needed.
4 sweet potatoes, peeled and cut into sticks
3 Tablespoons olive oil
1/2 bag marshmallows
1/2 cup heavy cream
Put the sweet potato wedges into a large bowl. Add olive oil and sea salt. Toss and coat completely.
Line a baking sheet with tin foil. Lay the sweet potatoes out in a single layer. Bake in a preheated 475 degree oven for 25 to 30 minutes. It really depends on how thick your fries are.
Meanwhile, line a cake pan with tin foil. Arrange marshmallows in a single layer.
Add the marshmallows to the oven with the sweet potatoes. Cook until the marshmallows begin to puff and toast. Next time, I will go darker, I loved the toasted flavor in the sauce and think that it could be even more pronounced.
Add the heavy cream and marshmallows to the blender. The marshmallows are super sticky, so I just scraped off as much as I could. Blend until smooth. Add more cream if you need to thin the dip out.
Take the fries out of the oven. Check for seasoning, and add more salt if needed. Serve with toasted marshmallow dip.
This dip is best served right away. As it cools, the marshmallow begins to harden. If this happens, just put it back in the blender with a splash of milk or cream and it will smooth out again.