Sweet Potato Fries with Bourbon Vanilla Dipping Sauce

By Betty2534

Ingredients

• Sweet Potato Fries
• 4 smallish sweet potatoes (we prefer garnet), 6-8″, 2-3″ in diameter
• 4 tablespoons olive oil or melted coconut oil
• Salt to taste
• Optional seasonings
• Bourbon Sauce
• 2 c Mayonnaise
• 1/3 c Bourbon prepared + .25 oz reserved raw
• 1/2 tsp vanilla extract
• 2 1/2 T maple syrup
• 1.5 tsp molasses
• 3/4 tsp Cinnamon
• pinch kosher salt

Preparation

Step 1

Preheat oven to 450 degrees and lightly grease 2 cookies sheets, or line with parchment.
Peel your sweet potatoes, but do not rinse them, you need them dry so the oil adheres.
Slice your sweet potatoes into french fries: no perfect way to do this, but keep the pieces equal in size and thickness. Fries should be between ½” and ¾” (go ahead and grab a ruler, I promise, no one will know!).
In a large bowl, toss the fries with the olive oil, and any seasonings if you so choose. I wait to sprinkle salt when the potatoes are on the cookie sheet.
Spread the fries out in a SINGLE LAYER on a cookie sheet (I always use two, and if I need to, three!) Do not crowd your fries unless you want them mooshy! All fries must keep their hands to their selves!
Sprinkle the fries with salt.
Place no more than two cookie sheets in the preheated oven and bake for 15 minutes.
Remove cookie sheets and using tongs, flip the fries over, they should be golden on the flipped side. Return the cookie sheets, flip flopping the cookie sheet positions.
Cook for another 10-15 minutes until the fries are golden and crispy.

n a medium sized sauce pan, add 1/3 C bourbon and place on high heat. Once the alcohol ignites, turn the burner off and allow the alcohol to burn off. Cool and set aside.
In a large mixing bowl, add all ingredients, cooked bourbon and raw bourbon. Whisk thoroughly to incorporate.
Place into a container, cover, label, date and refrigerate.