When I saw these on Sally’s Baking Addiction Blog I was immediately excited as I knew I had to try them. I love sweet potatoes and the idea of having them as a dessert just blew my mind and as anyone who is a regular reader here knows I am cinnamon obsessed. I had to try these cinnamon sugar coated sweet potato fries immediately.
I love, love, love sweet potatoes. Roasted, baked, mashed sweet or savoury I love them. And when I saw these I knew I had to try them, after all, a potassium rich dessert is always a good thing!
And when covered in sweet cinnamon sugar and drizzled with a sweet vanilla sauce who can resist that?
Sweet Vanilla Sauce
This is a really simple sweet sauce, icing (powdered) sugar, a little milk and a touch of vanilla extract. It’s a great drizzling and dipping sauce and I highly recommend using lashings of it 😀
A Sharing Dessert
With or without the sauce these fries make a fantastic sharing dessert, popping a plate of these in the middle of the table will satisfy even the sweetest of teeth. And while there is a little prep work to be done it is totally worth it.
It’s just a case of peeling and chopping your potatoes tossing them in the cinnamon sugar and baking them for half an hour turning them once halfway through and then leaving them in the turned off oven for an extra half an hour to crisp up but remain warm. So these babies will be on the plate within the hour. And trust me when I tell you they are worth the little bit of extra time they take to make.
Dip them or drizzle them, have them as a dessert or as a snack I know you will love them, anytime of the year.
Original recipe from SallysBakingAddiction.com
- 3 large sweet potatoes
- 1 tablespoon cornflour (cornstarch)
- 2 tablespoons coconut oil (liquid form)
- 135 grams sugar, (2/3 cup)
- 1 teaspoon ground cinnamon
- 160 grams Icing sugar (Confectioners sugar) - sieved, (3/4 cup)
- 2-3 tablespoons milk
- ¼ teaspoon vanilla extract
- Preheat your oven to 200C / 400F / Gas mark 6. Line a large baking sheet with baking parchment paper.
- Wash and peel your sweet potatoes, slice your potatoes into ¼ inch thick slices then slice them into ¼ inch thick fries.
- Toss your fries in the corn flour (cornstarch). Then toss them in the melted coconut oil.
- Mix your sugar and cinnamon in a separate bowl and pour half of it over your fries and toss them in it.
- Place your coated fries on your baking sheet. Don’t over crowd them as you want them to crisp up and they will steam and go soft if they are too over crowded on the baking sheet.
- After 15-18 minutes take them out of the oven and flip the fries over and place them back in the oven for a further 10-15 minutes.
- You are looking for them to be baked all the way through and crispy on the outside. Turn the oven off but leave the fries in the cooling oven to dry out and crisp up.
- While the fries are in the cooling oven it’s time to make the sauce.
- Weigh out your icing sugar and if you have a sieve, sieve it then add in the milk and vanilla extract and mix until you have a smooth sauce. If you want it a little runnier then add a little more milk and stir in.
- Once the fries have spent 30 minutes in the cooling oven, take them out and serve them with the sauce in a small bowl next to them, or go mad and drizzle them all over.
- These really need to be eaten on the day of making and enjoyed fresh.