Churro-Spiced Sweet Potato Fries with Cajeta Dip

Churro-Spiced Sweet Potato Fries with Cajeta Dip ingredients

• For the Cajeta Dip
• For the Sweet Potato Fries

How to make Churro-Spiced Sweet Potato Fries with Cajeta Dip

1. Prepare the Cajeta Dip: In a small saucepan, combine 1/2 cup of goat's milk caramel (cajeta), 2 tablespoons of heavy cream, 1/4 teaspoon of ground cinnamon, and a pinch of salt. Heat over low heat, stirring constantly, until the mixture is smooth and warmed through, about 3-5 minutes. Be careful not to let it boil. Remove from heat and pour into a small serving bowl. Set aside to cool slightly.
2. Prepare the sweet potatoes: Peel the 2 large sweet potatoes and cut them into 1/4-inch thick by 3-inch long fry sticks. Try to keep them as uniform as possible for even cooking.
3. Soak the sweet potatoes: Place the cut sweet potato sticks into a large bowl and cover them with cold water. Allow them to soak for at least 30 minutes; this helps remove excess starch, which contributes to crispiness.
4. Dry and coat the sweet potatoes: Drain the sweet potatoes thoroughly and spread them out on a clean kitchen towel. Pat them completely dry using additional paper towels if needed. In a large bowl, toss the dried sweet potato sticks with 2 tablespoons of cornstarch until they are lightly coated. This will help achieve an extra-crispy exterior.
5. Heat the oil for frying: In a large, heavy-bottomed pot or Dutch oven, pour 6 cups of peanut or canola oil. Heat the oil over medium-high heat until it reaches 350°F (175°C) using a deep-fry thermometer. Maintain this temperature throughout the frying process.
6. Fry the sweet potatoes: Working in batches to avoid overcrowding the pot, carefully lower about one-third of the sweet potato sticks into the hot oil. Fry for 4-6 minutes, stirring occasionally, until they are golden brown, tender on the inside, and crispy on the outside. Ensure they are fully cooked through.
7. Drain the fries: Using a slotted spoon or spider, carefully remove the cooked sweet potato fries from the oil and transfer them to a wire rack set over a baking sheet lined with paper towels to drain any excess oil. Maintain the oil temperature between batches.
8. Prepare the Churro Seasoning: In a medium bowl, whisk together 1/4 cup of granulated sugar, 1 tablespoon of ground cinnamon, and 1/4 teaspoon of fine sea salt until thoroughly combined.
9. Season the fries: Immediately after draining each batch of hot sweet potato fries, transfer them to the bowl with the churro seasoning. Toss gently to coat them evenly with the cinnamon sugar mixture while they are still warm and slightly oily, which helps the seasoning adhere.
10. Serve: Arrange the warm, churro-spiced sweet potato fries on a serving platter. Serve immediately with the warm cajeta dip for dunking. Enjoy this sweet twist on traditional fries as a unique dessert or indulgent snack.

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