Ingredients
- Nonstick cooking spray
- 3 large sweet taters, reduce 1/2-inch wedges
- 1 tablespoon extra-virgin essential olive oil
- Coarse salt and ground pepper
- 6 tablespoons (3/4 stick) unsalted butter
- 3/4 cup marshmallow creme
- 1/4 cup sour cream
- 1/4 cup toasted pecans, chopped (optional)
Directions
Preheat oven to 400 levels. Gently coat a rimmed baking sheet with cooking spray. On sheet, toss sweet taters with oil and season with pepper and salt. Arrange in one layer and bake until tender and golden brown, about 40 minutes, flipping once.
Meanwhile, in a tiny saucepan, heat butter over medium, swirling pan from time to time, until golden brown and the majority of the foam has subsided, 8 minutes. Immediately pour right into a normal size bowl and let awesome slightly. Inside a medium bowl, whisk together marshmallow creme and sour cream, then stir in brown butter and salt to taste. Serve yams fries warm with sauce and sprinkle with pecans, if preferred.
Cook's Notes
To keep, refrigerate sauce within an airtight container, as much as one day. Provide 70 degrees before serving.