September 18, 2017

Sweet Potato Fries with Marshmallow Dip


(on left)
Sweet Potato Fries- Courtesy of Martha Stewart

Nonstick cooking spray
3 large sweet potatoes
1 T extra virgin olive oil
Coarse salt and ground pepper
6 T. (¾ stick) unsalted butter
¾ cup marshmallow cream
¼ cup sour cream
¼ cup toasted pecans, chopped (optional)

Preheat oven to 400 degrees. Lightly coat a rimmed baking sheet with cooking spray. On sheet, toss sweet potatoes with oil and season with salt and pepper. Arranged in a single layer and bake until tender and golden brown about, 40 minutes, flipping once.

Meanwhile, in a small saucepan, heat butter over medium, swirling pan occasionally, until golden brown and most of the foam has subsided, about eight minutes. Immediately pour into a small bowl and let cool slightly. In a medium bowl, whisk together marshmallow cream and sour cream, then stir in brown butter and salt to taste. Serve sweet potato fries warm with sauce and sprinkle with the pecans, if desired.

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