These disappear quickly.
Prep time: 10 Minutes
Cook time: 30 minutes
Serves: 4+ as a side
2-3 sweet potatoes (about 2 lbs)
3 tablespoons canola oil
1 tablespoon hot sauce (or to taste)
1/2 teaspoon ground cumin
Salt to taste
¼ teaspoon ground black pepper
½ cup honey
½ cup prepared mustard (I like Dijon the best)
¼ cup mayonnaise
Preheat the oven to 425F.
Scrub the potatoes under cold water. Slice each potato in half lengthwise, then each half into lengthwise spears each about 1/2” wide. Place spears in a large food-safe plastic bag. Pour in the canola oil and hot sauce, seal the bag, and shake to coat the wedges with the oil-hot sauce mixture.
Open the bag and array the fries, skin side down, in a single layer on a baking tray. Sprinkle with ground cumin, salt and pepper, and roast in the oven for 30-40 minutes or until browned and crisp on the outside.
While the fries are cooking, mix the honey, mustard, and mayo in a small bowl.
Serve fries hot with dipping sauce alongside.
Photo and recipe by Tod Dimmick