2 medium sweet potatoes
2 tablespoons olive oil
1/2 teaspoon salt
1/2 teaspoon paprika
1/4 teaspoon cinnamon
3/4 teaspoon cornstarch
Preheat oven to 425ºF. Line a baking sheet with aluminum foil and spray very lightly with cooking spray.
Peel sweet potatoes and cut into matchsticks. Place the sweet potatoes into a gallon size ziploc bag. Add cornstarch, zip up the bag, and shake it around to coat the fries. Open the bag and add oil, salt, paprika, and cinnamon (adjust any of the seasonings to your liking – but don’t add to much oil, you want them very lightly coated). Zip up the bag again and shake well to thoroughly coat the fries. Spread the potatoes out onto the baking sheet in a single layer and make sure your fries don’t overlap. Cook for 30 minutes, turning every 10 minutes, until slightly browned. Serve warm with spicy ranch dip or honey.
Spicy Ranch Dip
3 tablespoons mayonnaise
3 tablespoons sour cream
1/2 teaspoon ranch dressing/dip dry mix
1/4 teaspoon red pepper (I always add a little bit more than this…I like it spicy!)
a couple dashes hot sauce (I use Frank’s Red Hot)
Stir together all ingredients until combined. Store covered in the refrigerator.
Fries adapted from Sarah’s Cucina Bella