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Sweet Potato Oven Fries with Fry Sauce

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Serves 4-6

  • by Martha Holmberg from Fine Cooking
    Issue 114

Delicious on their own, these smoky, slightly sweet fries are downright dangerous when dipped into a zesty spin on fry sauce, a ketchup-and-mayonnaise-based condiment popular in Utah, Idaho, and the Pacific Northwest.

  • Cooking spray
  • 1 lb. sweet potatoes (about 1 large) 
  • 2 large egg whites 
  • 1 tsp. smoked paprika 
  • 1/2 tsp. ground cumin 
  • Kosher salt 
  • 1/4 cup mayonnaise
  • 2 Tbs. ketchup  
  • 1 tsp. lemon juice 
  • 1/2 tsp. soy sauce 
  • 1/2 tsp. Worcestershire sauce 
  • 2 drops hot sauce, such as Sriracha 
Tip:
Tossing sweet potatoes with egg whites before baking ensures that they come out with a nicely browned coating. They won’t get fully crisp, as a regular potato would, but they’ll have a satisfying texture.

Position racks in the bottom and top thirds of the oven and heat the oven to 425°F. Spray two baking sheets with cooking spray.

Peel and cut the potatoes into approximately 2-inch lengths, and then cut each piece lengthwise into 1/4-inch-wide slices. Lay the slices flat and cut them into 1/4-inch strips, so you have 1/4 x 1/4 x 2-inch sticks.

Whisk the egg whites with the smoked paprika, cumin, and 1 tsp. salt in a medium bowl. Toss the potatoes in the mixture to thoroughly coat. Spread them on the baking sheets in a single layer so that they’re not touching.

Roast the sweet potatoes until sizzling and starting to brown on the bottom, about 10 minutes. With a spatula, carefully loosen the fries and shake the baking sheet to flip them. Rotate the placement of the baking sheets in the oven and continue to bake until the fries are lightly browned, sizzling vigorously, and tender all the way through, another 8 to 9 minutes. Sprinkle to taste with more salt.

Meanwhile, make the fry sauce. In a small bowl, stir the mayonnaise, ketchup, lemon juice, soy sauce, Worcestershire sauce, and hot sauce. Adjust the seasonings until the sauce tastes zesty but balanced.

Serve the oven fries immediately with the fry sauce.

nutrition information (per serving):
Calories (kcal): 120; Fat (g): 7; Fat Calories (kcal): 70; Saturated Fat (g): 1; Protein (g): 2; Monounsaturated Fat (g): 2; Carbohydrates (g): 12; Polyunsaturated Fat (g): 4; Sodium (mg): 370; Cholesterol (mg): 5; Fiber (g): 2;

Photo: Scott Phillips

The first two times that I tried this recipe, I had the same stick-to-the-pan soggy mess, as noted by other reviewers. The third time I tossed the potatoes in olive oil, then put them in the oven with the convection function for the last 5 minutes to crisp them up. Worked much better.

I heated the pan in the oven for about 10 minutes before spraying with oil, heavily, and adding the potatoes. It definitely takes two large pans for this amount of potatoes. My potatoes were nicely crisp and were not a sticky mess. I've tried it with oil before and it did not make the potatoes crisp. Egg whites work much better.

I have to agree with those reviewers who think that tossing sweet potato fries with oil would be a better technique. My fries were not soggy, but they were definitely not crisp and had a leathery exterior from the egg white mixture. I had a real clean up issue (even though I did spray the baking sheet with cooking spray) with egg white burning on the sheet. I found the seasoning for the sweet potato fries to be so-so. But, again, agree that the fry sauce is tasty!

I've made this twice, and it has turned out well both times. As promised, they were not crispy like regular potato fries, but had a nice texture. I don't know why they would turn out soggy, as another reviewer mentioned. Perhaps the oven wasn't hot enough? Or they were too close together on the pan? Instead of cooking spray, I used a silicone sheet on a baking sheet. It worked beautifully - no oil required.

I've been making baked sweet potato fries for years, so didn't to the egg white thing. I just toss them with evoo and sprinkle with my desired seasoning and bake. They always come out good...not totally crispy, as sweet potatoes won't crisp up as much as an Idaho, but they are never soggy or soft. The real star of this recipe is the Fry Sauce! It is awesome! I will never make my sweet potato fries without it again! It is absolutely DEELISH!

Delicious and easy. The fries had wonderful flavor, but as the recipe mentioned they were not very crisp. Next time I'll omit the egg white and just toss the potatoes with the spices and a little oil. Sauce was good too and looked very pretty on the plate.

Fries came out a soggy mess but the fry sauce was absolutely addictive.

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