Baked Sweet Potato Fries with Ginger-Peanut Dipping Sauce
Fries
- 4 uniformly shaped medium sweet potatoes (about 2 pounds), peeled
- 1 teaspoon coarse sea salt
- 1 tablespoon extra-virgin olive oil
- 1 heaping tablespoon minced ginger
- 1 ⁄ 2 cup toasted peanuts
- 1 ⁄ 2 cup apple juice
- 1 teaspoon agave nectar
- 1 ⁄ 8 teaspoon cayenne
- 1 ⁄4 teaspoon coarse sea salt
Instructions:
This is a healthier and sweeter alternative to fried white potatoes.
For the fries:
- Cut the potatoes into slices about 1⁄2-inch thick and then cut them 1⁄2-inch lengthwise into the shape of fries.
- Preheat the oven to 450°F.
- Combine the sweet potatoes, 3 quarts cold water, and 1 teaspoon salt in a large pot over high heat. Parboil, uncovered, for 10 minutes. Drain in a colander and pat well with a clean kitchen towel or paper towels until completely dry.
- In a large bowl, toss the sweet potatoes with the olive oil. Arrange fries on a parchment-lined baking sheet and bake for 50 minutes, gently stirring every 15 minutes with a wooden spoon to ensure even browning, until tender and caramelized.
- In an upright blender, combine the ginger, peanuts, apple juice, agave nectar, cayenne, and salt and blend until creamy. Transfer to a small serving bowl.