We make sweet potato "fries" at least once a week around these parts. I say "fries" in "air-finger-quotes" because technically we bake them, but I use a generous-enough portion of healthy fat in the pan to make them feel as satisfying as their not-so-healthy deep-fried cousins.
They're great with almost any meal, and we make a big enough batch to have leftovers for snacks later or to throw an egg on top of in the morning!
And since we just snagged a jar of the newest flavor of Chosen Foods Avocado Oil Mayo - Black Garlic - I had to make a batch just for eating with this earthy, pungent dip!
You can use any type of heat-stable, cooking fat for this recipe: coconut oil, bacon fat, beef tallow, and avocado oil are all great due to their high smoke-point. Duck fat lends a particular crispy-on-the-outside texture and mild flavor that I love for these. (I like this brand.) You can also use any old sweet potato or yam, but I just love the purple color and sweetness of these when they come around in fall!
Duck Fat Purple Sweet Potato Fries
(serves 2 - double the batch if you want leftovers!)
1 large sweet potato or yam
2 Tablespoons duck fat
1 Tablespoon diced fresh rosemary
flake salt & ground pepper to taste
optional diced parsley to garnish
Avocado Oil Mayo for dipping sauce - if you can't find a flavored variety, try mixing 1/3 cup plain mayo with 1 teaspoon fresh diced or powdered garlic, and juice of 1/2 lemon to make an aioli! Remember to use a mayo that only uses healthy oils - no canola or soybean!
- Preheat oven to 375 degrees
- slice the sweet potato into 2-3 inch lengths, about 1/4 inch thick
- toss the fries in a bowl with the warmed/melted duck fat to coat, and sprinkle with rosemary, salt & pepper. Place on a large sheet pan and bake for 20-25 minutes.
- Remove from oven, testing for desired done-ness, and serve with mayo/aioli and a sprinkle more of parsley and salt!
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