Unleash Your Sweet Tooth: Indulge in Decadent Sweet Potato Dessert Fries with Marshmallow & Maple Bacon
Prepare to have your perception of dessert completely transformed. Forget everything you thought you knew about sweet potatoes and fries, because we’re about to introduce you to an extraordinary culinary creation: Sweet Potato Dessert Fries. This isn’t just a quirky novelty; it’s a gourmet experience that masterfully blends sweet, savory, and utterly irresistible textures into one unforgettable dish. If the idea of dessert fries sounds unconventional, we promise you, this recipe is designed to convert even the most skeptical palates.
Imagine perfectly crispy sweet potato fries, naturally sweet and subtly earthy, providing the ideal foundation. Now, envision them generously coated in a luscious, homemade marshmallow sauce—light, airy, and delicately sweet. And as the crowning glory, a sprinkle of crunchy, maple-glazed bacon bits, offering that essential hint of savory depth and smoky sweetness that elevates this dish from simply delicious to truly divine. This unique combination creates a harmonious symphony of flavors that will leave you craving more with every bite.
The concept of “dessert fries” might initially seem a bit radical, pushing the boundaries of traditional sweet treats. However, for those adventurous food enthusiasts always on the lookout for innovative and exciting flavors, this dish is a revelation. Sweet potatoes, with their inherent sweetness and vibrant color, are surprisingly versatile. While they are a staple in many savory dishes, from roasted sides to savory mashes, their natural sugar content makes them an exceptional candidate for desserts. When prepared as fries, their soft interior and crisp exterior provide a comforting base that welcomes a myriad of sweet toppings.
Our journey to creating the ultimate sweet potato dessert fries begins with selecting the finest sweet potatoes. Look for firm, unblemished tubers that offer a promise of rich flavor. Proper preparation is key to achieving that perfect fry texture—crispy on the outside, tender on the inside. We’ll guide you through a double-fry method, a technique often employed by professional chefs, to ensure your fries reach peak crispiness without becoming greasy. This extra step is well worth the effort, transforming a humble vegetable into a golden, irresistible delight.
The magic truly happens with the toppings. A homemade marshmallow sauce, crafted from egg whites, corn syrup, sugar, and vanilla, offers a velvety, cloud-like sweetness that simply melts in your mouth. Unlike store-bought marshmallow fluff, our version is lighter and possesses a more nuanced sweetness, allowing the natural flavor of the sweet potatoes to shine through. The process of whisking egg whites to stiff peaks and incorporating hot syrup creates a stable, glossy sauce that clings beautifully to each fry.
But what truly elevates these sweet potato dessert fries to an art form is the inclusion of maple-glazed bacon. This isn’t just any bacon; it’s oven-baked to perfection, achieving an exquisite crispness, then coated in a delicate layer of brown sugar as it finishes cooking. The brown sugar caramelizes with the bacon’s natural fats, creating a subtly sweet and incredibly savory crunch. When crumbled over the marshmallow-covered fries, these bacon bits introduce a smoky, salty counterpoint that brilliantly cuts through the sweetness, achieving a remarkable balance that tantalizes every taste bud. It’s this unexpected savory element that transforms the dish from merely good to absolutely extraordinary.
Crafting these dessert fries is a delightful process, and understanding each component enhances the enjoyment. For the fries, precision in cutting the sweet potatoes ensures even cooking. Uniform sticks will cook at the same rate, preventing some from burning while others remain undercooked. While deep-frying offers the ultimate crispness, a baked version can also be achieved by tossing the fries in a little oil and roasting them at a high temperature until golden and tender, though the texture will be slightly different. The key is to achieve that tender interior and a crisp, slightly caramelized exterior.
The marshmallow sauce requires attention to detail, particularly in reaching the correct temperature for the sugar syrup. A candy thermometer can be a valuable tool to ensure accuracy, leading to a perfectly stable and glossy meringue-like sauce. Whipping the egg whites to stiff peaks before gradually incorporating the hot syrup is crucial for volume and texture. This method results in a light, ethereal sauce that is far superior to any canned alternative, providing a homemade touch that truly makes a difference.
The maple-glazed bacon component is equally important. Baking the bacon on a wire rack allows the fat to drip away, ensuring maximum crispness. Sprinkling brown sugar towards the end of the cooking time allows it to melt and adhere to the bacon, forming that irresistible sweet and savory crust. Be sure to let the bacon cool completely before crumbling; this will enhance its crispness and make it easier to break into small, uniform pieces. Each element, meticulously prepared, contributes to the overall success and incredible flavor profile of these dessert fries.
These sweet potato dessert fries are perfect for a variety of occasions. Serve them as a playful and unexpected dessert at your next dinner party, or enjoy them as a unique treat on a cozy night in. They are guaranteed to be a conversation starter and a crowd-pleaser. For those who enjoy experimenting, consider adding a sprinkle of cinnamon or a dash of nutmeg to the sweet potato fries before frying, or perhaps a drizzle of caramel or chocolate sauce over the marshmallow for an extra layer of indulgence. A dusting of finely chopped pecans or walnuts could also add a delightful nutty crunch.
Every single bite of these sweet potato dessert fries is an affirmation of their worth. The combination of warm, crispy sweet potato, the fluffy, sweet marshmallow, and the salty, smoky maple bacon creates a sensory experience that is truly unparalleled. It’s a bold, innovative dessert that challenges expectations and rewards your palate with an explosion of complementary flavors. So, gather your ingredients, follow our detailed recipe, and prepare to embark on a sweet and savory adventure that you won’t soon forget.
Dessert Sweet Potato Fries
10 minutes
55 minutes
1 hour
5 minutes
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Ingredients
- 1 large sweet potato peeled and cut into fries (about 1/4-inch thick)
- Canola Oil (for frying, about 3-4 inches deep in saucepan)
- Kosher Salt (to taste)
- 5 slices bacon
- 1 Tbsp brown sugar (for bacon)
- 2 large egg whites (at room temperature)
- 1/4 tsp cream of tartar
- 3/4 cup light corn syrup
- 1/2 cup sugar
- 1/4 cup water
- 2 tsp vanilla extract
Instructions
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Preheat oven to 400 degrees F (200 degrees C). Line a large rimmed baking sheet with aluminum foil and place a wire rack on top. Add bacon slices to the wire rack and cook for about 15 minutes, or until partially crispy. Remove bacon from oven, sprinkle evenly with brown sugar, and return to the oven for an additional 5-10 minutes or until the bacon is fully crispy and the sugar has caramelized. Remove from oven and cool completely. Once cool, crumble bacon into tiny pieces and set aside.
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To make the marshmallow sauce, add the egg whites to the clean bowl of a stand mixer. Beat with a whisk attachment for approximately one minute until the egg whites are frothy. Add the cream of tartar, increase speed to high, and beat until stiff, glossy peaks form, approximately 2 minutes. Set aside.
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In a medium heavy saucepan, combine corn syrup, sugar, water, and vanilla. Heat the mixture over high heat and stir with a rubber spatula until the sugar dissolves. Bring the mixture to a rolling boil (do not stir once boiling!) and cook until the syrup reaches a light amber color (approximately 240-250 degrees F or 115-121 degrees C on a candy thermometer). Immediately remove from heat.
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With the stand mixer on low speed, slowly and carefully pour the hot sugar syrup into the egg whites in a steady stream. Increase mixer speed to high and continue beating until the sauce is smooth, glossy, and thick, about 2 minutes. The sauce should hold soft peaks. Set aside, keeping it warm if possible.
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Heat 3-4 inches of canola oil in a large heavy saucepan or Dutch oven over medium-high heat until the oil reaches 325 degrees F (160 degrees C). Cook sweet potato fries in small batches to avoid overcrowding, for 3-4 minutes, or until slightly softened but not browned. Remove to a baking sheet lined with paper towels to drain. Repeat until all fries have been cooked once.
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Increase the heat so the oil reaches 375 degrees F (190 degrees C). Fry the sweet potatoes fries a second time in small batches until golden brown and crispy (approximately 4-5 minutes). Remove to the lined baking sheet and immediately sprinkle with kosher salt.
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Divide the hot, golden brown fries into two serving bowls. Add a generous scoop of the warm marshmallow sauce on top of each pile of fries and finish with the crumbled maple-glazed bacon. Serve immediately and savor every incredible bite!
Dessert