Start to finish: 40 minutes
2 large sweet potatoes, washed and dried
1 tablespoon olive oil
2 tablespoons corn starch
½ teaspoon salt
1 tablespoon cinnamon
¼ cup sugar
2 tablespoons butter, melted
½ cup sour cream
½ cup buttermilk
½ cup marshmallow fluff
½ teaspoon flaky salt
Heat oven to 425 F.
Slice potatoes into quarters lengthwise and then into equally-sized sticks. Add sweet potatoes to a large
zip-top bag with olive oil and corn starch, close and shake until all fries are coated.
Arrange in a single layer onto two cookie sheets, sprinkle with salt and roast 25 minutes, flipping halfway through.
Mix together cinnamon and sugar in a small bowl.
Remove fries from oven and let cool 5 minutes before tossing in melted butter and cinnamon sugar.
For Marshmallow Creme Dip:
Combine ½ cup sour cream and ½ cup buttermilk.
Stir in ½ cup marshmallow fluff and ½ teaspoon flaky salt.