For the Sweet Potato Fries
- 1 large sweet potato (about 1 pound)
- 2 tablespoons potato starch or arrowroot flour (see notes)
- 1/2 teaspoon salt
- 2 tablespoons extra virgin olive oil
For the Bacon Walnut Blue Cheese Dip
- Preheat oven to 375 degrees F. Line a baking sheet with parchment paper and lay bacon flat on the lined baking sheet. Cook for 10 minutes or until crispy, but not burned. Remove from the oven and let cool.
- Spread the walnuts out on a separate baking sheet and toast in the oven for 7-8 minutes. Remove and set aside to cool.
- Increase the oven to 400 degrees F. Peel sweet potatoes and cut into uniform 1/4 inch sticks.
- Toss the sweet potato sticks in large bowl with arrowroot powder and 1/4 teaspoon salt. Add the olive oil and toss until coated.
- Line a baking sheet with parchment paper. Spread the sweet potato fries on the baking sheet, spacing them at least an inch apart. You may have to roast in two batches to space them properly!
- Roast the fries for 15 minutes. Remove from the oven, flip, and roast for an additional 10 minutes. Sprinkle the fries with remaining 1/4 teaspoon sea salt once you remove them from the oven (optional – I like my fries salty).
- While the sweet potato fries cook, prepare the dip.
- Add 1/4 cup blue cheese, coconut milk, salt, and pepper to a jar or narrow container. Use an immersion blender to blend until relatively smooth. If you don’t have an immersion blender, you can use a small blender or skip this step entirely.
- Stir in the remaining blue cheese and toasted walnuts. Crumble the cooked bacon and mix into the dip. Refrigerate until sweet potato fries are ready.
I prefer potato starch for truly awesome baked sweet potato fries, but arrowroot flour makes a decent backup.
Keywords: baked sweet potato fries, bacon walnut blue cheese dip, blue cheese, sweet potato fries