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Sweet Potato Fries with Bourbon Vanilla Dipping Sauce


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  • Sweet Potato Fries
  • 4 Smallish sweet potatoes (garnet), 6-8", 2-3" in diameter
  • 4 Tablespoons olive oil or melted coconut oil
  • Salt to taste
  • Optional Seasonings
  • Bourbon Vanilla Dipping Sauce
  • 2 cup Mayo
  • 1/3 cup Bourbon prepared +.25 oz. reserved raw
  • 1/2 teaspoon vanilla extract
  • 2 1/2 Tablespoons maple syrup
  • 1.5 teaspoon molasses
  • 3/4 teaspoon Cinnamon
  • pinch kosher salt



Step 1

Sweet Potato Fries

-Preheat oven to 450 and lightly grease two cookies sheets
-Peel your sweet potatoes, but do not rinse them, so oil will adhere
- Slice your sweet potatoes into french fries: no perfect way to do this, but keep the pieces equal in size and thickness. (1/2" and 3/4")
-In a large bowl, toss the fries with the olive oil, and any seasonings
-Spread fries out in a SINGLE LAYER on cookie sheet. Do not crowd fries
-Sprinkle with salt
-Place in preheated oven and bake for 15 minutes
-Remove cookie sheets and flip fries over and return to oven, exchange cookie sheet position in oven
-Bake for another 10-15 minutes, until fries are golden and crispy.

Bourbon Vanilla Dipping Sauce

-In a medium size sauce pan, add 1/3 cup 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..


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