Sweet Potato Fries with Smoked Maple Bourbon Glaze & Bacon

1 lb. sweet potatoes, cut into French fries

½ gallon vegetable or canola oil for frying

½ lb. bacon, cooked and crumbled

¼ C. maple syrup

¼ C. bourbon

1 stick butter, cubed

¼ C. heavy cream

2 Tbsp. cornstarch

Heat the oil to 350 degrees in a Dutch oven or high sided frying pan.

Hold the cut sweet potatoes covered in a bowl of cold water until ready to fry. Be sure to drain and dry them completely before frying them!

While the oil is heating, fry the bacon and then make the sauce.

Sauce

In a saucepan, combine the maple syrup and bourbon. Bring to a boil and cook 2 minutes. Reduce to a simmer and cook 12 minutes.

Whisk in the butter cubes to emulsify.

In a small bowl, whisk together the cornstarch and heavy cream. Whisk that into the maple-bourbon sauce until it is fully incorporated. Bring to a boil and continue to whisk until the sauce thickens.

Sweet Potato Fries

Cook the sweet potato fries until they are lightly golden browned. Remove from the oil and drain. Let sit 2-4 minutes. Refry until they are cooked all the way through.

To serve…Ladle the sauce over top of the cooked sweet potato fries and garnish with bacon crumbles.

Serves 4