Almost three years ago, our family took a trip to Savannah, Georgia to meet up with dear friends. I was about 8 weeks pregnant with Lexi and in the throes of morning sickness. We spent a lot of time in restaurants, which means that I spent a lot of time hiding my face in my shoulder trying to block out the smells of food. In fact, about the only thing I ate that whole weekend was sweet potato fries with a vanilla-cinnamon dipping sauce. It was delicious.
I’ve bought sweet potato fries often since then (the Alexia brand is my favorite), but I was at a loss on where to begin making the dipping sauce. Until yesterday. My darling cousin, Kim, posted a picture of Alexia sweet potato tots with a sweet dipping sauce on Facebook and I knew I needed the recipe stat.
Kim said that she made a simple combo of marshmallow fluff and cinnamon (with just a pinch of sugar) for the dipping sauce. I swung by the store on the way home today to pick up the marshmallow fluff and set out to make it for myself.
Now, marshmallow fluff is not something that I normally eat, but with only 40 calories for 2 tablespoons and 6 ingredients (corn syrup, sugar, water, egg whites, xanthan gum and salt), it wasn’t nearly as lethal as I was envisioning when I was on my way to pick it up from the store. Mind you, I wasn’t to be deterred, but I’m happy that it wasn’t the kryptonite that I thought.
I wanted the consistency to be a bit thinner than straight marshmallow fluff, so I heated up the fluff in a ramekin for 10 seconds and added a splash of half and half. I also added a healthy amount of cinnamon (maybe a 1/2 teaspoon) and then I whisked it for a good 60 seconds. At first, it’s going to look like the fluff and the milk won’t incorporate, but just keep whisking. I promise it will!
The best part is that after the dip returns to room temperature, it will thicken up slightly and turn into a delicious, creamy dip. This dip is so insanely delicious that I plan on serving the sweet potato tots and dip to the kids for dessert from now on. Enjoy!