smoky sweet potato fries + homemade garlic mayo
Even thought it’s summer and this weekend hit a record high of 104 degrees, I still find myself craving more foods than just fresh salads, like baked sweet potatoes. I guess the ideal thing for summer would be to grate the sweet potatoes into a slaw, but my favorite thing about sweet potatoes is the sweet caramelized flavor that develops after baking. As you know, cravings can be very demanding so I’ve been baking these sweet babies, 100 degrees and all. In order to avoid a toasty kitchen, I’ve been using my little toaster oven. As long as the sweet potatoes are small (about 4-6 ounces) or cut up (like these fries), they cook up just the way I like them, keeping my kitchen cool and my sweet potatoes extra sweet, naturally.
These fries are smoky from this amazing new seasoning blend I found at Trader Joe’s. It’s a combination of smoked paprika flakes, sea salt and dried basil. It comes in a grinder and I’ve been putting it on everything, from shrimp, to roasted broccoli to sauteed greens. It’s like cooking everything in bacon sans the calories so I am pretty much addicted. If you see it at the store, be sure to stock up, you never know with these Trader Joe’s products.
I wasn’t going for a crispy fry this time, just some simple baked sticks, but if you want crispy, coat the sweet potatoes in a bit of flour after you’ve smothered them with oil. I love a savory dip for sweet potato fries so I just went with good ol’ mayo. It’s a cinch to make and tastes so much more special knowing you made it. I kept it simple with garlic but try adding different herbs like rosemary. Sweet potatoes love rosemary.
smoky sweet potatoes fries + homemade garlic mayo
2 small sweet potatoes (about 10 ounces total), cut into uniform sticks or wedges
1 teaspoon olive oil
Trader Joe’s South African Smoke seasoning blend
Smoked sea salt
for the mayonnaise:
2 egg yolks
2 tablespoons lemon juice
1 teaspoon Dijon mustard
2 garlic cloves, chopped
1/2 teaspoon smoked sea salt
1 cup vegetable oil
Preheat toaster oven to 400 degrees. In a bowl, combine sweet potatoes and olive oil; toss to coat. Line oven tray or rack with aluminum foil; spread sweet potatoes evenly so they are not touching. Season with seasoning blend and salt to taste. Bake until cooked through and starting to brown, about 35-40 minutes. Meanwhile, make the mayonnaise.
To make the mayonnaise: In food processor, place egg yolks, lemon juice, mustard, garlic and salt; begin to pulse. While pulsing, slowly add the oil in a steady stream. Continue whirling until emulsified.