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Sweet Potato Fries with Toasted Marshmallow Dip


The perfect combination of sweet potato fries and creamy marshmallow sauce for dipping.

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  • 4 sweet potatoes, peeled and cut into sticks
  • 3 tablespoons olive oil
  • sea salt
  • 1/2 bag marshmallows
  • 1/2 cup heavy cream


Servings 2
Preparation time 10mins
Cooking time 40mins
Adapted from


Step 1

Put the sweet potato wedges into a large bowl. Add olive oil and sea salt. Toss and coat completely.

Line a baking sheet with tin foil. Lay the sweet potatoes out in a single layer. Bake in a preheated 475˚F oven for 25 to 30 minutes. It really depends on how thick your fries are.

Add the marshmallows to the oven with the sweet potatoes. Cook until the marshmallows begin to puff and toast. 7 min at 435. Next time, I will go darker, I loved the toasted flavor in the sauce and think that it could be even more pronounced.

Add the heavy cream and marshmallows to the blender. The marshmallows are super sticky, so I just scraped off as much as I could. Blend until smooth. Add more cream if you need to thin the dip out.

Take the fries out of the oven. Check for seasoning, and add more salt if needed. Serve with toasted marshmallow dip.

This dip is best served right away. As it cools, the marshmallow begins to harden. If this happens, just put it back in the blender with a splash of milk or cream and it will smooth out again.

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