Sweet Potato Fries with Spicy Sriracha Dip

I'm not usually a sweet potato fry person.  I do like the Asian spicy dressing "sriracha" though, so I gave these a try.  Actually, I made these on the same night as I made the "guarenteed crispy french fries" recipe that I found on Pinterest.

Don't waste your time looking for the other recipe.  I'm not wasting my time putting it on this blog.  These sweet potato fries are far, far better.  And this coming from someone who didn't even like them.


Here's what you need:

INGREDIENTS

For the fries:
1 yam (sweet potato)  Actually, you might as well get two.  This recipe is that good.
2 TBS corn starch
2 TBS olive oil
1 TBS garlic salt This wasn't part of the original recipe, but I threw it on at the last minute.  You should add it too!

For the Sauce:
1/2 cup mayo
1-2 TBS sriracha sauce (you can find it in your store's Asian aisle- it's the plastic bottle with the rooster on the front)
1 tsp cayenne pepper

DIRECTIONS

Cut the sweet potatoes into consistently-sized strips. 

Here is the important part:  Soak potatoes in water for at least one hour.  Half a day is even better.  This makes them crunchy later on!

Pre-heat oven to 425.  Dry the sweet potatoes with paper towels.  In a large zip lock bag (gallon or so sized) add the potatoes and corn starch.  Leave air in the bag, like a balloon, and shake until evenly coated.

Spread potatoes on a baking sheet and sprinkle garlic salt over the top.  Cook for 20-25 minutes, flipping once.

While they're cooking, mix the mayo, cayenne and sriracha sauce.

VERDICT

Seriously, these are that good.   Probably not so much if you're not a spicy person, but they are officially in the recipe rotation from now on.