This Baked Sweet Potato Fries with Toasted Marshmallow Dip recipe is sweet and salty heaven. It’s a wonderful appetizer or side dish for birthday parties, holiday tables or weeknight dinner fun.
I cannot take credit for this one. There is a really good burger place in Lawrence, Kansas called The Burger Stand. They have a condiment station that rivals any I have ever seen. All of the condiments are homemade, and all incredible.
And they had one, mysterious sweet flavor called toasted marshmallow. I thought that it was the coolest idea ever.
All it is – toasted marshmallows blended with some cream. How fun would this be for a kid’s birthday party or holiday table? Something a little different, and very, very fun. If you’re want other sweet potato dishes, be sure to check our sweet potato recipes list.
What Makes These Sweet Potato Fries with Marshmallow Dip So Good?
I am a sweet potato fiend. I adore them in just about which way. But this combines both salty and sweet flavors for a side dish I make time and time again because:
- A super hot oven and space between the fries bake sweet potatoes to crisp and tender every time.
- The toasted marshmallow dip is so easy and absolutely divine.
- My kids love it and it makes a wonderful appetizer or side dish for any occasion.
Serving Suggestions
The baked sweet potato fries and marshmallow dipping sauce are best served right away. For an alternative sweet treat with marshmallows, check out our marshmallow hot fudge sauce.
Top Tips for Baked Sweet Potato Fries with Marshmallow Dipping Sauce:
- Make sure the oven is super hot. I like to preheat the oven way ahead of time before I even start prepping the recipe.
- Use more than one baking sheet, if necessary. The sweet potato fries need 1-2 inches of space between each piece. This ensures the hot air in the oven can reach all sides of the potato for the ultimate crisp exterior. You might want to consider preparing these potato wedges as well.
- Use aluminum foil or parchment-paper. Keep in mind that aluminum foil conducts heat more efficiently, which means deeper, darker sweet potatoes and marshmallows. If you are brave and in the mood, experience by using vanilla bean marshmallows for the sauce.
- Toast the marshmallows to pale, golden brown or charred. I kept it at a happy, golden-brown medium, which took about 5 minutes in my oven. Keep the marshmallows in the oven longer for a deeper, toasty flavor.
- Serve immediately. The fries and marshmallow dip are best when served straight away. If the marshmallow sauce tightens up, simply put it back in the blender with a splash or milk or cream or re-whip by hand. If you want to add a bit of variety, pair them with twice-baked potatoes.
Sweet Potato Fries with Toasted Marshmallow Dip
Ingredients Â
- 4 sweet potatoes peeled and cut into sticks
- 3 Tablespoons olive oil
- sea salt
- 1/2 bag marshmallows
- 1/2 cup heavy cream
InstructionsÂ
- Put the sweet potato wedges into a large bowl. Add olive oil and sea salt. Toss and coat completely.
- Line a baking sheet (or two) with tin foil or parchment paper. 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, about 5 minutes. 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 a 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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