Brown sugar, Sriracha, lime juice, bacon...need I say more?
Bake a 16-20 oz bag of frozen sweet potato fries according to directions... the thinner ones work better than crinkle-cut.
While they're baking, cook 3 chopped strips of bacon in a skillet til crisp, about 8 minutes. Don't be tempted to short-cut by nuking the bacon; you need the drippings. Drain the bacon and to those drippings, add 1 TB Asian fish sauce, 2 TB packed dark brown sugar, 2 tsp Sriracha sauce, 1 1/2 TB lime juice, 1/2 tsp lime zest. Stir to dissolve the sugar. No need to heat the sauce.
Move the crisp fries to a serving platter, drizzle with the sauce, and sprinkle with the crisp crumbles of bacon and 2 TB chopped fresh cilantro. Top with frizzle-fried onions- green or regular.
I swiped this recipe - and their photo - from Food Network Magazine a couple years ago. Surprise your favorite diners by serving this delish side with burgers and all sorts of things.
