Kuchnia

Baked Sweet Potato Fries with Homemade Honey Mustard Dipping Sauce

Serves 2-4

For the fries:
Cooking spray
2-4 large sweet potatoes, peeled if desired
1-2 tablespoons of corn starch
1-2 tablespoons of olive oil
1/2 tablespoon sea salt
1/2 teaspoon of cinnamon (if desired) or your own spice combination


For the honey mustard dipping sauce:
1/4 cup low-fat mayo (can also use fat-free or olive oil based)
1/4 cup dijon mustard (whole grain dijon is good too)
2 tablespoons honey


Directions:
1.Preheat oven to 425 degrees F and line a baking sheet (or two) with parchment paper or spray with cooking spray.
2.Cut your sweet potatoes in half lengthwise, then cut the sweet potatoes evenly into even fry shapes and place into a large bowl.
3.Sprinkle 1-2 tablespoons of cornstarch over the uncooked fries and use your hands to gently toss sweet potatoes and corn starch together to lightly coat the sweet potatoes. Drizzle 1 tablespoon of olive oil over the fries and toss with your hands, adding more if you feel the fries are not LIGHTLY coated. Sprinkle whatever spices you’d like onto the fries (I use sea salt and cinnamon) and gently toss again.
4.Spread sweet potatoes evenly on your baking sheet(s), making sure that they aren’t touching each other. Bake for 15 minutes, then flip fries with a spatula, and bake for 10-15 minutes more or until the fries are golden brown and crispy. Do not overbake or they will burn. A little caramelization on the edges of the fries is good, but we don’t want black fries.
5.To make the homemade honey mustard combine mayo and dijon mustard in a small bowl and mix until well combined and creamy. Slowly add in the honey and stir again until combined. Keep in refrigerator until you are ready to serve.


Notes
Preheating your baking sheet will also result in a crisper fry, but sometimes my fries cook quicker so just be aware of the timing.
I do not recommend using aluminum foil, as every time I do my fries come out soggy.
If you are making a smaller batch of fries, or if you cut them thinner, I recommend flipping them after 10 minutes and only baking for a total of 20 minutes.