Ingredients
3largesweet potatoes
1tbspcornstarch
2tbspmelted coconut oil,or olive oil
⅔cupgranulated sugar
1tspground cinnamon
1cupconfectioners’ sugar
3tbspheavy cream,or milk for a less creamy texture
¼tsppure vanilla extract
Preparation
Preheat oven to 400 degrees F. Line a large baking sheet with parchment paper or a silicone baking mat.
2 large sliced potatoes are usually too crowded on 1 sheet, but it depends on their size. You may need an additional sheet. Set aside.
Wash and peel the potatoes. Cut off the ends. With a very sharp knife, cut the potatoes into thin slices about 1/4 inch wide. Place in a large bowl or ziplock bag and toss with cornstarch.
Pour the potatoes into a strainer to get rid of any extra cornstarch. Discard the extra cornstarch out of the mixing bowl too. Place potatoes back into the bowl and add the melted coconut oil.
Toss to coat. Mix together ⅓ of granulated sugar and ½ teaspoon of cinnamon. Pour cinnamon sugar over sweet potatoes and toss to coat.
Line the coated sweet potatoes onto the baking sheet. Try not to crowd the fries while baking. Bake for 15 to 18 minutes.
Remove from the oven and flip. Place back into the oven for 10 to 15 more minutes. Make sure to rotate the pan to avoid uneven browning.
Turn the oven off and keep the fries inside as the oven cools down for about 30 minutes to get crispier fries.
Remove fries from the oven and place in a large bowl. Combine the remaining 1/3 cup granulated sugar and ⅓ teaspoon of cinnamon and pour over fries. Toss gently to coat.
For the dip, simply whisk all of the ingredients together.
Serve fries with the vanilla glaze dip.
