~ Is there a Perfect Condiment for Sweet Potato Fries ~
No and yes. Like the classic French fry, the perfectly-cooked sweet potato fry, with its crispy exterior and creamy interior, in an oddly chameleon-esque fashion, pairs well with almost anything that qualifies as a condiment-like dip or a vinegary sauce. In my food world, sweet potato fries are also the ultimate side-dish to pork chops, ribs, and pulled-pork sandwiches. Also, the flavorful sweet potato more-than-holds-its-own against any of the bold barbecue sauces used to complement porcine. All that said, when I get a hankering to eat a small batch of sweet potato fries, all by themselves, just for their flavor and texture, I've got a go-to, mild and creamy, tangy and sort-of-sweet dip that turns a small basket of fries from a satellite side-dish into a meal.
Save the honey for mustard. Mix maple syrup into the ketchup.
Just like honey and mustard go hand-in-hand, so goes maple syrup and ketchup. Stir a bit of mayo into either: it's a sweet-and-savory, lip smacking honey-mustard- or maple-ketchup- condiment or salad dressing you've got, and, it can be mixed-up in literal seconds.
6 tablespoons ketchup
3 tablespoons mayonnaise
1-2 tablespoons maple syrup
~ Step 1. This should be self-explanatory, but, I'll document the instructions anyway. Measure and place all ingredients, as listed, in a small bowl. Give it a stir and use immediately or store in the refrigerator indefinitely. Yield: about 3/4 cup.
Try a basket of my pan-fried sweet potato fries for lunch:
Special Equipment List: 1-cup food storage container w/tight-fitting lid; spoon
Cook's Note: When you need more sweet potato fries than one large skillet can hold, sweet potato fries can be successfully oven fried. Tossed in oil, they cook, all at once, in a single layer on a sheet pan. There's more. Because oven-roasting is a dry-heat method, they can be seasoned with any spice blend to complement any meal. To learn how I do it, read my post ~ Oven-Roasted Caribbean-Spiced Sweet Potato Fries ~.
"We are all in this food world together." ~ Melanie Preschutti
(Recipe, Commentary and Photos courtesy of Melanie's Kitchen/Copyright 2018)