Sweet Potato Fries with Spicy Dipping Sauce

Sweet Potato Fries with Spicy Dipping Sauce is a delightful recipe that elevates the traditional sweet potato fries by giving them a crispy exterior and a creamy, sweet interior. The secret lies in a starchy coating that ensures the fries turn out perfectly crispy and delicious. The added bonus is a zesty, Belgian-style spicy dipping sauce that perfectly complements the natural sweetness of the fries. This recipe serves 4 to 6 people, making it an ideal appetizer or side dish for gatherings and family meals.

SERVES 4 TO 6

INGREDIENTS:

• 6 tablespoons mayonnaise
• 2 teaspoons Asian chili-garlic sauce, plus extra as needed
• 2 teaspoons distilled white vinegar
• ½ cup cornstarch
• Kosher salt
• 1 teaspoon baking soda
• 3 pounds sweet potatoes, peeled and cut lengthwise into ¾-inch-thick wedges (wedges cut in half crosswise)
• 3 cups peanut oil (or vegetable oil)

INSTRUCTIONS:

1. Whisk mayonnaise, chili-garlic sauce, and vinegar together in a bowl.
2. Add extra chili-garlic sauce to taste. Set aside for serving.
3. Adjust the oven rack to the middle position and preheat the oven to 200 degrees Fahrenheit.
4. Set a wire rack in a rimmed baking sheet.
5. In a large bowl, whisk cornstarch and ½ cup cold water together to create a slurry.
6. In a Dutch oven, bring 2 quarts of water, ¼ cup salt, and baking soda to a boil.
7. Add the sweet potato wedges and return to a boil, then reduce the heat to a simmer.
8. Cook until the exteriors turn slightly mushy while the centers remain firm, approximately 3 to 5 minutes.
9. Using a wire skimmer or slotted spoon, transfer the potatoes to the bowl with the cornstarch slurry.
10. Using a rubber spatula, fold the potatoes with the slurry until it turns light orange, thickens to a paste, and clings to the potatoes.
11. Heat peanut oil in a 12-inch nonstick skillet over high heat until it reaches 325 degrees Fahrenheit.
12. Carefully add one-third of the coated potatoes to the hot oil.
13. Fry until the fries become crisp and lightly browned, about 7 to 10 minutes. Use tongs to flip the potatoes halfway through frying.
14. Adjust the heat as needed to maintain the oil temperature between 280 and 300 degrees Fahrenheit.
15. Using a wire skimmer or slotted spoon, transfer the fries to the prepared wire rack.
16. Season with salt to taste and transfer to the preheated oven to keep warm.
17. Repeat the frying process in two more batches with the remaining potatoes.
18. Serve the sweet potato fries hot, alongside the spicy dipping sauce.

TIPS:

• Choosing the Right Potatoes: Opt for fresh, firm sweet potatoes with smooth skin. Look for sweet potatoes that are uniform in size to ensure even cooking.
• Peeling Sweet Potatoes: While the recipe recommends peeling the sweet potatoes, leaving the skin on can add a rustic texture and extra nutrients. It’s a personal preference, so feel free to adjust accordingly.
• Blanching Secret: The blanching step is crucial to achieving the desired texture for the fries. It helps create a super crunchy crust while keeping the interiors creamy. Be sure not to overcook the potatoes during this step.
• The Perfect Oil: Peanut oil is the preferred choice for frying due to its high smoke point and nutty flavor. However, vegetable oil can be a suitable substitute if needed.
• Spice it Up: The spicy dipping sauce is a key component of this recipe. Adjust the amount of chili-garlic sauce according to your heat preference. Taste as you go to find the perfect level of spiciness.
• Keep Fries Warm: After frying each batch of sweet potato fries, keep them warm in the oven at 200 degrees Fahrenheit. This will maintain their crispy texture until all batches are ready.

Enjoy these scrumptious Sweet Potato Fries with Spicy Dipping Sauce as a fantastic snack or side dish, perfect for sharing with friends and family.