Expat Girl’s favourite veggie is Sweet Potato, a whole food that packs a powerful nutritional punch. In one medium potato, you get over 400 percent of your daily vitamin A requirements. Whether you’re looking for a hearty Thanksgiving side dish or a fall comfort food recipe, your family will love these sweet potato fries.
for the fries:
- 2 large sweet potatoes, peeled and cut into wedges
- 4 tsp cornstarch, divided
- 2 tbsp grapeseed oil
- 1/4 tsp chile powder
- fine sea salt
for the sauce:
- 1/4 cup dijon mustard
- 1/4 cup mayonnaise
- 1 tsp honey or maple syrup
- 1/4 tsp cayenne pepper
- Place the cut sweet potatoes in a bowl of cold water. Cover and refrigerate at least one hour or overnight. Drain, rinse with fresh water, and pat dry. They should not be visibly wet.
- Preheat oven to 220°C. Line two rimmed cookie sheets with heavy-duty foil, dull side up. Lightly spritz with cooking spray. Set aside.
- Place half of the potato sticks in a large plastic bag. Sprinkle with 2 teaspoons cornstarch. Trap as much air as possible in the bag, think a chip bag, and cinch the top. Shake vigorously to coat the potatoes. Empty the bag into a large bowl and toss with 1 tablespoon of the oil and half of the chile powder. Arrange fries in a single layer on a prepared pan. Repeat with the remaining potatoes.
- Place the pans on racks and bake for 15 minutes. Remove from oven and toss with a stiff spatula. Rearrange into single layers. Rotate the pans, back to front, top to bottom, and bake another 10-15 minutes, until browned and cooked through.
- Turn off the oven, prop the door open halfway, and let them cool and crisp for 10 minutes. Toss with sea salt and serve.
- Meanwhile, make the dipping sauce. Stir together the mustard, mayo, syrup, and cayenne. Serve with the fries.