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Nine different dipping sauces surrounded by sweet potato fries

Dipping Sauces for Sweet Potato Fries (and Fry Recipe)

Cara Campbell
Here, we're going to go over the instructions for making a basic aioli that can serve as a foundation for all the other flavor combinations of dipping sauce. We'll also go through how to make a toasted marshmallow sauce since it's the only one that doesn't use aioli. And of course, how to make sweet potato fries. If you're looking for the flavor combos - scroll back up! They're here, I promise.
5 from 26 votes
Prep Time 20 minutes
Cook Time 30 minutes
Soaking & Drying TIme 2 hours
Course Appetizer, Dinner, Side Dish, Snack
Cuisine American
Servings 4 people
Calories 234 kcal

Equipment

  • Immersion Blender

Ingredients
  

For the Fries

  • 2 sweet potatoes peeled and cut into thin fries
  • 1 tablespoon olive oil
  • ½ tablespoon kosher salt
  • ¼ C cornstarch

For the Aioli

  • 1+1 egg +egg yolk room temperature
  • 1 tablespoon Dijon mustard
  • 2 teaspoon lemon juice
  • 1 C neutral flavored oil such as canola or vegetable
  • 1 teaspoon salt

For the Toasted Marshmallow Dip

  • 10 marshmallows
  • ¼ C heavy cream

Instructions
 

Make the Sweet Potato Fries

  • Place your potatoes in a bowl of cold water. Allow to soak for at least an hour.
  • Drain the potatoes and dry them using clean tea towels. Spread them on a cooling rack for another hour until fully dry.
  • Preheat your oven to 450°F.
  • In a large bowl, combine potatoes, olive oil, salt and cornstarch. Mix thoroughly with your hands, making sure each fry is coated in cornstarch and oil.
  • Spread the fries evenly on a large baking sheet, making sure to not overcrowd them.
  • Bake for 15 minutes, toss, and then back for another 15 minutes, until the edges are just starting to turn brown.

For the Aioli

  • Add all the ingredients, starting with the eggs at the bottom, to a high sided, deep bowl, glass, or measuring cup (tall and skinny is best).
  • Submerge the immersion blender, and turn on, slowly moving it up and down through the ingredients for about 20 seconds.
  • Cover, and keep in the refrigerator until ready to make your dipping sauces.

For the Toasted Marshmallow Dip

  • Preheat the oven to 375°F.
  • Place marshmallows in a shallow baking dish lined with parchment paper. Roast in the oven until swollen and golden brown. Keep a close eye on these, they go from perfect to on fire very quickly.
    A photo of toasted marshmallows in a baking sheet
  • Meanwhile, heat the cream in a small saucepan over medium high heat.
  • Once the marshmallows are done, carefully add them to the cream in the saucepan. Stir until dissolved.
    toasted marshmallow sauce being melted in a saucepan
  • Serve in a heatproof bowl. Add a half a marshmallow to the top and torch it for garnish if desired.

Video

Notes

The toasted marshmallow dip has to be served hot or pretty warm. It starts to get stiffer as it cools. You can pop it in the microwave though if it starts getting cold - good as new!
The aioli can be kept in the fridge for up to one week. 

Nutrition

Serving: 250gCalories: 234kcalCarbohydrates: 46gProtein: 18gFat: 77gSaturated Fat: 12gPolyunsaturated Fat: 19gMonounsaturated Fat: 44gTrans Fat: 1gCholesterol: 471mgSodium: 1750mgPotassium: 568mgFiber: 4gSugar: 15gVitamin A: 16906IUVitamin C: 4mgCalcium: 115mgIron: 3mg
Keyword dip for sweet potato fries, dipping sauce sweet potato fries, sauce for sweet potato fries, sweet potato fries dipping sauce
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