Baked Sweet Potato Fries With Homemade Honey Mustard Dipping Sauce1

I actually get really intense cravings.
Usually for peanut butter. Sometimes for the big banana milkshake. Constantly for a slice of pumpkin pie. But today, I wanted special potato fries above all else in the globe… with a little somethin’ particular: home made honey mustard dipping sauce.
If you’re wondering the actual combination of both is similar to, it’s quite difficult to express. I mean, how do you clarify magic when it occurs?
Honeymustardoholic: Not really a phrase, but must be soon. This stuff is addictive.
With only three ingredients this honey mustard is incredibly an easy task to throw together. All you have to is certainly low-fat mayo, honey, and dijon mustard. Whip the three together in a small bowl, then anticipate to make more. Why? Because you will be placing it on everything.
It’s unusually versatile: Slather it on a slice of breads and best with turkey, dunk your kids chicken nuggets within it (taking in them yourself, obviously), dip some veggies within it (you’re thus healthy!), or just do like I really do and eat it by the spoonful (I love you).
Oh and now you want to find out about these crispy, LOW-FAT sweet potato fries?
I’ve been making my own fries for a couple of years now, so I’ve experimented with several different strategies. Here are five tips that Let me pass along to ensure a crispy, delicious cooked lovely potato fry.
Lower them thick. Reducing your fries into large slices about 1/2-3/4 inches thick will assure a nice nice interior that doesn’t dry up when baking.
Use cornstarch to maintain them crispy. Lovely potatoes are made up of a higher percentage of drinking water in comparison to regular potatoes which causes them to sometimes get soggy when cooked. Covering the fries with a little bit of cornstarch prevents this, because the cornstarch will form a crust on the outside of the fry. I got the corn starch idea through the Art to do Stuff I’ve also thought about using flour, but I’m uncertain it would have the same impact.
Drizzle them with a little olive oil. We’re not fry baking them, so a lot of essential olive oil isn’t required. Usually 1 or 2 2 tablespoons is enough enough to sharp them up and add flavor.
Give them space to breathe. Never let your fries to touch on your cooking sheet. You desire the environment to circulate around them so that they will bake and sharp evenly. You should use two baking sheets if you are making a lot of fries; make sure to rotate the sheet halfway through baking time.
Turn them halfway through. We want crispy fries on all sides, not just one.
Hmm… what else could you possibly need to find out about these?
Oh yeah, how about how to flavor them?
My favorite method is with a small amount of cinnamon and ocean sodium, but it’s up to you! If you want your nice potato fries spicy, try adding cayenne pepper. Another great option can be cumin and garlic powder for a small amount of mexican pizazz. I understand lots of people who choose paprika as their seasoning of preference too. It’s fun experimenting with different flavors.
I love to make a giant batch of these because I under no circumstances feel guilty about eating them. They’re low in unwanted fat, and just so happen to be packed with vitamins and minerals! Technically lovely potatoes are among the healthiest vegetables you can eat; they’re full of supplement A, C, and E, plus fibers, potassium and beta carotene. They’re also a complicated carbohydrate meaning they take much longer for the body to breakdown, keeping you fuller, much longer. Read more about lovely potatoes and their nutritional value here
The daily health information session is currently over. Let’s get back to drooling.
Crispy, golden orange, salty-sweet, incredible, and something million other delicious adjectives.
My goodness I really like these fries… and I think you should make sure they are.
But not dare forget that dipping sauce!
Baked Sweet Potato Fries with Homemade Honey Mustard Dipping Sauce
Serves 2-4
1-2 tablespoons of corn starch
1-2 tablespoons of olive oil
1/2 tablespoon ocean salt
For the honey mustard dipping sauce
1/4 cup low-fat mayo (can also use fat-free or olive oil based)
1/4 cup dijon mustard (whole grain dijon is good too)
2 tablespoons honey
Preheat oven to 425 levels F and line a baking sheet (or two) with parchment paper or spray with cooking squirt.
Cut your sweet potatoes in two lengthwise, then slice the sweet potatoes equally into also fry forms and place right into a large bowl.
Sprinkle 1-2 tablespoons of cornstarch over the uncooked fries and use your hands to gently toss nice potatoes and corn starch together to lightly layer the special potatoes. Drizzle 1 tablespoon of essential olive oil over the fries and toss together with your hands, adding even more if you feel the fries are not LIGHTLY coated. Sprinkle whatever spices you’d like onto the fries (I take advantage of sea sodium and cinnamon) and gently toss again.
Spread sweet potatoes evenly on your own baking sheet(s), ensuring they aren’t touching each other. Bake for a quarter-hour, then turn fries having a spatula, and bake for 10-15 moments more or before fries are fantastic brownish and crispy. Do not overbake or they will burn. Just a little caramelization around the edges of the fries is great, but we don’t need black fries.
To make the homemade honey mustard combine mayo and dijon mustard in a little bowl and blend until well combined and creamy. Gradually add the honey and stir again until mixed. Keep in refrigerator unless you are ready to serve.
Preheating your cooking sheet may also create a crisper fry, but sometimes my fries prepare quicker so just be alert to the timing.
I do not advocate using aluminium foil, as every time I do my fries turn out soggy.
If you’re making a smaller sized batch of fries, or if you cut them thinner, I would recommend flipping them after ten minutes and only baking for a complete of 20 mins.