Cooking · Lunch · Quarantine

Quarantine Cooking: Sweet Potato Fries with Comeback Sauce

One of the biggest things I miss while being under stay-at-home orders is eating at restaurants. Remember that? When you could go out, have someone else cook for you, serve you and clean up afterwards? Because I can mostly create anything I want at home, eating out was always more about the experience and the break from being inside for me, so take out isn’t cutting it. All the cooking is staying at home. But I miss fries. I love fries. All fried things really. I’ve never been a huge fan of sweet potato fries though. But, since I had some on hand, and am limited on ingredients in general, I gave them an at-home-attempt. Also, I tried to cut out the deep fried part of sweet potato fries when I made these…because with all the eating and no gym time, well, quarantine isn’t being kind to my ability to fit into pants. Making the comeback sauce was definitely a mistake in the weight gain department. That stuff would turn an old t-shirt into a gourmet snack. Enjoy!



Sweet Potato Fries

2 pounds sweet potatoes, peeled
2 tablespoons olive oil
1 teaspoon garlic powder
1 teaspoon paprika
1 teaspoon salt
½ teaspoon black pepper

Heat the oven to 400.
Cut the sweet potatoes into sticks 1/4 to 1/2 inch wide and 3 inches long, and toss them with the oil.
Mix the spices, salt and pepper in a small bowl, and toss them with the sweet potatoes. Spread them out on 2 rimmed baking sheets.
Bake until brown and crisp on the bottom, about 15 minutes, then flip and cook until the other side is crisp, about 15 minutes. Broil until desired crispiness. Serve hot.

Comeback Sauce

1 cup mayonnaise
1/4 cup chili sauce
2 tablespoons ketchup
1 tablespoon lemon juice
1 teaspoon smoked paprika
2 teaspoons Worcestershire sauce
1 teaspoon hot sauce
1/2 teaspoon kosher salt
1 small garlic clove, grated
1/2 teaspoon onion powder
1/2 teaspoon Dijon mustard
1/4 teaspoon freshly ground black pepper

Mix all ingredients together in a bowl. Refrigerate 30 minutes. Serve on everything. Keeps for about a week.


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