That title doesn’t do these bad boys justice.
I mean, seriously. I can’t even right now.
Homemade Sweet Potato Fries.
Bathed in a brown sugar mixture.
Baked to perfection.
Smothered and covered with toasted marshmallows.
Ooey, gooey, crunchy, sugary.
Guys, I may have just fallen in love.
Just look at this gooeyness. Doesn’t it just make you happy?
This is how I spend the day before Thanksgiving. Prepping. Baking pies (deep dish pecan pie, anyone?). Making muffins (breakfast on Thanksgiving is important too, you know). And, eating way too many (not enough) of these fries.
Gosh, these fries.
Really, a pre-Thanksgiving snack to get you into the mood to eat. And boy, does it get you into the mood fast.
The moment they go into the oven prepare yourself because the smell is to die for. TO. DIE. FOR. It’s almost like bottling Thanksgiving into a spray can and releasing the whole bottle all at once.
Can you tell I like Thanksgiving? And, that I’m slightly in love
obsessed with marshmallow smothered sweet potato fries?
Cause I am. I totally am.
Hope that’s cool with you.
Brown Sugar Sweet Potato Fries with Marshmallows
Yields: 1 large serving
1 large sweet potato
1 teaspoon cornstarch
2 teaspoons of melted coconut oil
7 tablespoons of brown sugar
2 teaspoons of sugar
1/8 teaspoon nutmeg
1/4 teaspoon cinnamon
1/2 cup (be generous) mini marshmallows
Preheat oven to 350 degrees. Line a large baking sheet with parchment paper. I ended up using two baking sheets for one large sweet potato…you want the fries to have enough space on the tray. Set aside.
Wash and peel the potato. Using a sharp knife, cut off the ends. Cut the rest of the potato into strips that are about 1/4 inch wide. Place in a large bowl and toss with the cornstarch, it will leave a very thin coating. Pour the potatoes into a strainer to get rid of any extra cornstarch and clean out the bowl. Place potatoes back into the cleaned bowl.
In a separate small bowl combine 5 tablespoons brown sugar, sugar, cinnamon, and nutmeg. Set aside.
Add the melted coconut oil to the bowl with the potatoes. Using your hands, toss to coat.
Pour brown sugar mixture over the potatoes and again, toss to coat with your hands.
Arrange the coated sweet potatoes onto the baking sheet, being careful not to overcrowd them. Bake for 15-17 minutes, and then remove from the oven and flip the tray around. Bake for another 10-12 minutes. About five minutes before the fries were done, I once again removed the tray from the oven and flipped over each fry to ensure equal caramelization on each side and then put it back in.
Once done, let the fries sit, still on the tray, on top of the oven as it cools.
When the fries are a bit crispier and not too hot to handle place them in a large bowl. Pour the remaining 2 tablespoons brown sugar over the fries. Toss gently to coat.
Turn the oven broiler on high.
Place the fries in a small dish and cover with marshmallows, add more if needed to ensure the fries are covered completely.
Broil for about 3-5 minutes or until the marshmallows are toasted.