Sweet Potato Fries with Honey-Cinnamon Dip

By Ben · cooked up in Sprig

These golden sweet potato fries get the double-fry treatment. They’re paired with a silky honey-cinnamon cream that tastes like autumn in a bowl. The warm spices in the dip amplify the natural sweetness of the potatoes, creating that perfect sweet-on-sweet harmony that makes you reach for just one more fry.

Ingredients

• 4 pounds sweet potatoes, peeled and cut into 1/2-inch thick fries
• 8 cups vegetable oil for frying
• 2 teaspoons kosher salt
• 1/2 teaspoon ground cinnamon

• 1 cup sour cream
• 1/3 cup honey
• 2 tablespoons cream cheese, softened
• 1 teaspoon ground cinnamon
• 1/4 teaspoon vanilla extract
• 1/8 teaspoon ground nutmeg
• pinch of salt

Instructions

1. Soak the cut sweet potato fries in cold water for 30 minutes to remove excess starch. Drain and pat completely dry with paper towels.
2. Make the honey-cinnamon dip by whisking together sour cream, honey, softened cream cheese, cinnamon, vanilla extract, nutmeg, and a pinch of salt in a medium bowl until smooth and creamy. Refrigerate until ready to serve.

1. Heat vegetable oil in a large heavy pot or deep fryer to 325°F. Working in batches, fry the sweet potatoes for 3-4 minutes until they're cooked through but not yet golden. Remove and drain on paper towels.
2. Increase oil temperature to 375°F. Fry the partially cooked sweet potatoes again in batches for 2-3 minutes until golden brown and crispy. Drain briefly on paper towels.

1. Immediately toss the hot fries with kosher salt and ground cinnamon in a large bowl until evenly coated.
2. Serve immediately with the honey-cinnamon dip on the side for dipping.

Chef's tips

Nutrition (per serving, estimated)

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