Oven-baked Sweet Potato Truffle Fries with Spicy Truffle Dipping Sauce
Crispy, naturally sweet, colorful sweet potato fries are a classic summer side dish or snack, and now they’re even more irresistible thanks to the addition of Natureul Truffle Sauce and a spicy truffle dip.
Adding a more complex umami note, the combination of capers, mushrooms, and Slovenian black truffles will have you reaching for fry after fry after fry. They’re just that good!
Prep time: 10 minutes
Total time: 40 minutes
Serves 4-6
Ingredients
For the fries:
- 2 pounds sweet potatoes, peeled
- 2 tablespoons olive oil
- Salt and pepper to taste
- 2 tablespoons Natureul Truffle Sauce
For the truffle aioli:
- 2 tablespoons Natureul Truffle Sauce in Chili flavor
- ½ cup plain mayonnaise or aioli, homemade or store-bought
Instructions
- Preheat the oven to 400℉ and line a large baking sheet with parchment paper or a silicone baking mat.
- Slice the sweet potatoes ½ inch thick, making sure to keep them as uniform as possible.
- Add the sliced sweet potatoes to a mixing bowl, then drizzle them with the olive oil and toss to coat.
- Once the potatoes are coated, arrange them in a single layer on the parchment-lined baking sheet, making sure they’re not touching. Sprinkle with salt and pepper.
- Bake in the preheated oven for 15 minutes, then flip them and bake for another 10-15 minutes until crispy and golden.
- Remove the fries from the oven and allow them to cool for 5-10 minutes before adding them back to the mixing bowl. Toss them with the Natureul Truffle sauce to coat them.
- While the fries are cooling, mix the mayonnaise and remaining chili truffle sauce together in a condiment bowl and set aside.
- Plate the fries and serve with a side of the spicy mayonnaise for dipping!
How to Store Sweet Potato Truffle Fries
Let any leftover sweet potato fries cool completely before transferring them to an airtight container or Ziploc bag and refrigerate for up to 5 days. Reheat in the oven at 400℉ for 10 minutes until crisp.
To freeze, spread leftover fries on a lined baking sheet and freeze for 1 hour. Then, transfer the frozen fries to a freezer-safe container or Ziploc bag and freeze them for up to 3 months.
Tips for Making Sweet Potato Truffle Fries
Choose oblong sweet potatoes over round ones. Short, round sweet potatoes will result in a lot of scrap and short, stubby fries. The slightly more slender, long sweet potatoes are ideal for slicing up into fries!
If you have odd ends that aren’t quite the same size as the other fries, save the scraps for stir-fry or roasting. Bits that are smaller than the others with sharp ends are likely to get burnt next to the more square fries, so save those for a different veggie dish.
One of the best things you can do to ensure these fries turn out is to use your hands! Opt to use your clean hands to toss the sweet potato fries in oil to ensure they’re evenly coated on all sides with oil, which will help them brown and crisp up more uniformly.