- What you’ll need:
- 3 lbs small sweet potatoes, peeled and cut into ½ inch fries
- 3 tablespoons of olive oil
- 1 teaspoon celery salt
- ½ teaspoon kosher salt
- ½ teaspoon cumin
- ¼ teaspoon cinnamon
- 2 lined baking sheets with parchment paper
- Garnish: Prepared barbecue pulled pork, Alabama White Sauce, quartered dill pickle slices.
- For the Alabama White Sauce
- Makes about 1 ½ cups
- 1 cup mayonnaise
- 1 ½ tablespoons apple cider vinegar
- 1 tablespoon prepared horseradish
- 1 teaspoon Creole seasoning
- Instructions:
- FIRST: Preheat the oven to 400 degrees. In a large bowl, cover cut sweet potatoes with cold water. Let soak for at least 30 minutes. Drain, and pat dry.
- NEXT: In a small bowl, stir together celery salt, kosher salt, cumin and cinnamon. Place potatoes back into a large dry bowl and toss to coat with olive oil and mixed seasonings.
- AFTER: Spread out the oiled and seasoned fries evenly onto baking sheets, and bake potatoes for 25-30 minutes, depending on thickness of your cut.
- FINISH: Slide potatoes off sheet into a warmed Texas cast iron skillet and cover with hot pulled pork. Garnish with pickles and Alabama White sauce. Serve warm in the skillet.
