Since I’ve been on my 50 million pound challenge, I’ve been trying to find delicious alternatives to my favorite (read: bad for me) foods…like french fries! These sweet potato fries are an answer to a carb-lovers prayers!
The fries themselves are super delicious, but with the added layer of flavor from the cilantro salt, and the honey lime dip–extra yum!
Prep Time: 30 minutes
Cook Time: 1 hour
Ready In: 1 hour and 30 minutes
Yields: 4 servings
4 large orange-flesh sweet potatoes, scrubbed and peeled
1/2 teaspoon kosher salt
1 tablespoon olive oil
1/2 teaspoon cilantro sea salt, for finishing
Cilantro Sea Salt:
1/4 cup sea salt
2 tablespoons finely chopped fresh cilantro leaves
Honey Lime Dip
1/4 cup light mayonnaise
1/4 cup reduced fat sour cream
3 tablespoons honey
1/2 teaspoon lime peel, zested
Juice of 1/2 lime
1. Preheat oven to 450ÂºF. Line a baking sheet with parchment paper and set aside.
2. Cut the potatoes lengthwise into 1/2-inch thick slices and then cut each slice into 1/2-inch thick slices, lengthwise.
3. Place the sweet potatoes in a large stockpot and cover with water. Add the 1/2 teaspoon of salt and parboil, uncovered for 10 minutes. Remove with a slotted spoon to a paper-towel lined platter to dry completely.
4. Once dry, arrange the fries in one layer on the prepared baking sheet and drizzle with olive oil; toss to coat. Bake, tossing every 15 minutes with a wooden spoon, until evenly browned and tender; about 45 minutes to 1 hour. Remove from the oven and sprinkle with the cilantro sea salt and serve immediately with the honey lime dip.
To make the Cilantro Salt:
Add the sea salt and cilantro to a small food processor or spice grinder and pulse until combined.
To make the Honey Lime Dip:
Mix the mayonnaise, sour cream, honey, zest, and lime juice in a medium bowl until combined. Transfer to a serving bowl and serve immediately or cover with plastic wrap and refrigerate for up to 3 days.