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Baked Sweet Potato Fries with Chipotle Mayo

January 31, 2011

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

Ingredients

  • 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

Directions

  1. Preheat oven to 450 degrees F.  Line a sheet tray with parchment.
  2. In a large bowl toss sweet potatoes with just enough oil to coat. Sprinkle with seasonings.
  3. 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.
  4. Let cool 5 to 10 minutes before serving.

Chipotle Mayo

Mix one part mayo with one part barbecue sauce.

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