Happy Monday and I hope everyone had a fantastic weekend! I just got back from St. John this morning after seeing my oldest friend marry an amazing man on Saturday, so I’m one cloud nine… and very very tired. I’m pretty sure that by the time I get home I will be in absolutely no shape to make a real dinner so these sweet potato fries will serve as a perfect meal replacement and snack food as I catch up on some TV. In addition to being really easy to make (just toss them in the oven while you unpack from a weekend trip), they are also a pretty guilt free snack —sweet potatoes are packed with beta-carotene, fiber and vitamins A and C.
I’ve heard a lot of people say that they don’t like making sweet potato fries at home because they have trouble getting them to the right texture. Here are a few tips for fries that are crispy on the outside and fluffy and tender on the inside:
- Cut your friends into even pieces
- Lay them on the pan in a single layer with a little bit of room between each fry
- Toss them very lightly in oil
- Cook them on high heat
Since sweet potatoes are (obviously) sweet, I like to pair them with this spicy and smokey chipotle aioli for a bit of contrast.
- 2 large sweet potatoes
- 1 teaspoon of paprika
- ½ teaspoon of cumin
- ¼ teaspoon of cayenne
- 1 tablespoon of vegetable oil
- salt to taste
- For the aioli:
- ½ cup of sour cream
- 2 tablespoons of mayonnaise
- ½ of a chipotle pepper from a can of chipotles in adobo sauce
- 1 teaspoon of adobo sauce
- 1 tablespoon of fresh lemon juice
- salt to taste
- Preheat oven to 425 degrees
- Cut the potatos into even matchstick pieces.*
- In a large bowl, toss the sweet potatoes with the vegetable oil. Sprinkle in the paprika, cayenne and cumin and toss the entire mixture so that the sweet potatoes are evenly coated with spices.
- Lay the sweet potatoes out in a single layer on a baking sheets covered with parchment paper, making sure there is space in between the pieces.
- Sprinkle the potatoes with salt. Make sure to sprinkle from at least 18 inches above the pan to get a nice even coating of salt.
- Bake in the oven until the edges begin to brown and the potatoes are crispy on the outside but cooked through inside --- about 20 minutes.
- While the potatoes are cooking, combine the sour cream, mayonnaise, chipotle pepper and lemon juice in a food processor and blend until smooth. Taste for spice and seasoning and add adobo sauce and salt as needed.
- Transfer from baking sheet to a serving dish and sprinke with more salt if needed