Ingredients
- 4 sweet potatoes, peeled and cut into sticks
- 3 Tablespoons olive oil
- sea salt
- 1/2 bag marshmallows
- 1/2 cup heavy cream
- Put the sweet potato wedges into a large bowl. Add olive oil and sea salt. Toss and coat completely.
- Line a baking sheet with tin foil. Lay the sweet potatoes out in a single layer. Bake in a preheated 475 degree oven for 25 to 30 minutes. It really depends on how thick your fries are.
- Meanwhile, line a cake pan with tin foil. Arrange marshmallows in a single layer.
- Add the marshmallows to the oven with the sweet potatoes. Cook until the marshmallows begin to puff and toast. Next time, I will go darker, I loved the toasted flavor in the sauce and think that it could be even more pronounced.
- Add the heavy cream and marshmallows to the blender. The marshmallows are super sticky, so I just scraped off as much as I could. Blend until smooth. Add more cream if you need to thin the dip out.
- Take the fries out of the oven. Check for seasoning, and add more salt if needed. Serve with toasted marshmallow dip.
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