I almost always have a bag of frozen sweet potato fries in my freezer. You can certainly make your own fries, (everyone LOVES these ones, and I make them often) but for ease, and also because frozen fries, no matter what tricks you’ve found on Pinterest for homemade ones, generally always turn out much crispier. That’s especially important seeing as we’ll be piling things on top, here. I love Alexia fries, and if you can find sweet potato waffle fries, that’s even better. My store just had the regular cut fries so that’s what we went with.
Just cook them as directed, and just a tip, I always increase the time because I like them extra crispy, even if a few of the small-ish ones get a little burned. Semi-burned fries are actually my favorite. After they come out of the oven, sprinkle a bunch of cheese on top. I used a smoked Gruyere because that’s what I had in my fridge when I came up with these. Although the taste was amazing, It’s definitely not the best melting cheese, so I would suggest something like a smoked white cheddar. Tillamook makes a great one that’s easily found in the cheese aisle of the grocery store.
You’ll also toss on some diced red onion and crumbled bacon.
While those fries are cooking, you’ll whip up a quick sauce. The infamous “Fry Sauce” of the West is a classic mix of ketchup and mayo, but my favorite is actually made with BBQ sauce. Any bottle of your favorite BBQ mixed with equal parts mayo. It’s an awesome dipping sauce for any kind of fry, and especially yum-o with sweet potaters.
If you have time, I also love combining this Creamy Lime-Cilantro ranch with these as well. The two sauces and the combo of flavors are super delish together.
I love combining hot and cool stuff, so after the warm cheesy, bacony, fries come out, toss on some fresh green onion, cilantro, and drizzle on your sauces. Then just dig in.
This is great game day food, but also dinner. I made this batch and just popped them in the middle of my dinner table and we all piled over the same plate and it was awesome.
