Crispy sweet potato fries drizzled with marshmallow fluff & topped with granola, butterscotch chips, and cinnamon.
Well isn’t that just a fall party up there?
First I wanted to make a loaded sweet potato, a la Outback Steakhouse. But I wanted to make it my own, so I started brainstorming ways to add more flavor, texture, etc.
Let’s see, granola bits…. butterscotch… all good.
Boom. Sweet potato fries.
Then I can layer them up in pile, like nachos. Yes!
And top them with marshmallow fluff, plus all the crunchy goodies.
Needless to say, it was a huge success. A giant, sticky, gooey, scrumptious success.
Make sure to cook those sweet potato fries until they are crisp. Some burnt edges are even ok. In my experience, it takes about 10 minutes longer than the package instructions to really get them crispy. And that’s exactly what you need for them to hold their own under all these toppings.
Don’t skimp on the toppings. (As if that needed to be said.)
- 1/2 package, frozen sweet potato fries (I used Alexa. You can also use the whole package & double the toppings)
- 1 cup, granola clusters
- 1/2 cup, marshmallow fluff
- 1/2 cup, mini marshmallows
- 1/2 cup, butterscotch chips
- 1/2 teaspoon, cinnamon (or more, to taste)
- salt to taste
- Cook sweet potato fries until crispy. Some edges might be dark brown, that's ok.
- Layer fries onto a plate or platter, add salt.
- Microwave marshmallow fluff for 10-15 seconds, until a bit runnier.
- Drizzle warm fluff on top of fries.
- Add granola bits, marshmallows, butterscotch chips, and cinnamon to top of fries.
- Serve immediately.