Baked Sweet Potato Fries with Chipotle Mayo
I enjoy french fries. Who doesn’t? Unfortunately, most fried foods don’t sit well with my stomach. I suppose it’s a good thing — aside from taste, there’s no reason I should be eating fried food anyway. That doesn’t take away my craving for french fries, though. A happy substitute can be found, though. Sweet potato fries hit the spot, and with loads of vitamin A, your body will thank you.
Chipotle mayo is a fantastic dipping sauce for these, and a cinch to make – just mix mayonnaise and barbecue sauce. I’ve also heard that guacamole is good on sweet potato fries – we’ll have to try that next time.
Unfortunately, at the present time, I don’t have a picture of the finished fries. They were immediately devoured as soon as they came out of the oven!
Sweet Potato Fries
adapted from Paula Dean’s Baked Sweet Potato Fries
makes 6 servings
- olive oil
- 5 sweet potatoes, peeled and sliced into 1/4-inch long slices, then 1/4-wide inch strips, using a crinkle cut knife
- 2 teaspoons salt
- 1/2 teaspoon pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon paprika
- Preheat oven to 450 degrees F. Line a sheet tray with parchment.
- In a large bowl toss sweet potatoes with just enough oil to coat. Sprinkle with seasonings.
- Spread sweet potatoes in single layer on prepared baking sheet, being sure not to overcrowd. Bake until sweet potatoes are tender and golden brown, turning occasionally, about 20 minutes.
- Let cool 5 to 10 minutes before serving.
Mix one part mayo with one part barbecue sauce.