Brown Sugar & Cinnamon Sweet Potato Fries with Butterscotch Marshmallow Dip
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Unrated
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Prep Time
10 mins
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Cook Time
10 mins
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Total Time
40 mins
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Servings
2 -3
Brown Sugar & Cinnamon Sweet Potato Fries with Butterscotch Marshmallow Dip
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Ingredients
Brown Sugar Cinnamon Sweet Potato Fries
- 1 lb sweet potatoes (approximately 1 sweet potato)
- 1 tablespoons coconut oil, melted
- 1 tablespoons cornstarch
- 2 tablespoons cornmeal
- 2 tablespoon brown sugar
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
- 1/4 teaspoon nutmeg
- 1/4 teaspoon cloves
Easy Butterscotch Marshmallow Dip
- 3 tablespoons butterscotch chips
- 1/2 teaspoon coconut oil, melted
- 1 cup marshmallow fluff
- 1 tablespoon milk
- 1/2 teaspoon cinnamon
Instructions
- Preheat oven to 425F degrees. Line a baking sheet with parchment paper or nonstick baking mat. Set aside.
- Wash, peel and cut potatoes into 1/4 inch wide fries. Add fries to large bowl and toss with cornstarch until thinly coated. Discard any extra cornstarch. Add coconut oil and toss to coat. Add cornmeal, brown sugar, cinnamon, salt, nutmeg and cloves and toss to coat (its okay if there is brown sugar mixture left in the bowl).
- Evenly space sweet potatoes on prepared baking sheet so that they are not touching (otherwise they will steam instead of bake) and sprinkle any remaining brown sugar mixture over top. Bake on the upper middle rack for 20-25 minutes, rotating pan half way through so they bake evenly. When fries are cooked, broil 3-5 minutes, rotating half way through, or until golden and edges start to brown
- To make the marshmallow fluff, add butterscotch chips and 1/2 teaspoon coconut oil to a small bowl and microwave on medium heat for 30 seconds, stir, then continue to microwave and stir at 30 second intervals until softened and easy to stir (1-2 minutes).
- In a separate bowl, add marshmallow fluff and 1 tablespoon milk. Microwave on medium for 20 seconds. Add melty butterscotch and cinnamon and stir until evenly combined.
- Enjoy!
Notes
- *It's practically impossible to make sweet potato fries completely crispy because of their high moisture content *If you are doubling, tripling the batch, etc., only bake one potato per baking sheet otherwise they will be overcrowded and steam
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