Air Fried Sweet Frites with Pineapple Sauce
Ingredients
- 1 garlic clove, minced
- ½ cup finely chopped DOLE® Pineapple
- 1 tablespoon apple cider vinegar
- 2 teaspoons finely chopped jalapeño pepper
- 1 teaspoon honey
- 1 tablespoon plus 1½ teaspoons cornstarch
- 1 tablespoon chopped fresh cilantro
- 2 large DOLE® Sweet Potatoes, peeled and cut lengthwise into ½-inch thick slices, then sliced ¼-inch thick crosswise
- 2 teaspoons olive oil
- ¼ teaspoon gluten free chipotle powder
- ½ teaspoon gluten free garlic powder
- ½ teaspoon kosher salt
Directions
- Heat garlic, pineapple, vinegar, jalapeño, honey and 3 tablespoons water to a simmer in a small saucepan over medium heat, stirring occasionally; reduce heat to medium-low and cook 5 minutes or until pineapple is very tender. Whisk 1½ teaspoons cornstarch and ¼ cup cold water in a small bowl; whisk into pineapple mixture, heat to a boil and boil 2 minutes or until thickened. Stir in cilantro. Makes about ½ cup
- Preheat a 3.3-quart or larger air fryer to 375°F for 5 minutes. Toss potatoes, oil, chipotle powder, garlic powder, salt and remaining 1 tablespoon cornstarch in a large bowl; transfer to air fryer basket. Air fry 30 minutes or until potatoes are crisp and fork-tender, shaking basket every 5 minutes. Makes about 5 cups.
- Serve Sweet Potato Pommes Frites with Spicy-Pineapple Dip.
Tips & tricks
A chef’s knife, the most important knife in a chef’s toolkit, is an all-purpose knife with a blade between 8 and 14 inches. Also known as a French knife, it’s the best knife selection for chopping, mincing and slicing the fruits and vegetables in this recipe.
For a kid-friendly version, replace the chipotle powder with smoke paprika.
Pommes Frites can also be baked in a single layer on a parchment-lined rimmed baking pan at 400°F for 25 minutes or until browned and crisp, turning once.