Sweet potato fries always remind me of eating out in the summer on a patio. But since that wasn’t a great (or possible) option in a lot of places this year, homemade was the best way to go. We also had great success this year with growing sweet potatoes in the garden! And if you’re like me, you prefer your sweet potato fries with some spicy mayo to dip them in. Make a big batch of these and use them for side dishes all week, or add them to your lunch prep. No matter how you enjoy them, I promise they’ll be delicious.
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Fry Size
When I get sweet potato fries at a restaurant I prefer them to be shoestring size/shape. But at home, I prefer them to be chunky wedges. I’m not sure why, but my best guess is that at restaurants they are deep fried, and at home they’re baked. This seems to be the only difference. When I have tried to make them shoestring-y at home, they become dry and too crunchy. When they’re in wedges, they get a crisp outside and a pillowy inside. Perfect! Wedges also gives them a real rustic look and feel that I find very appealing.
Baked, Not Fried
Speaking of baking; These are baked in the oven, rather than deep fried. Not that deep frying isn’t delicious! But it’s something we don’t do here a huge amount. Firstly, we don’t have a deep fryer. It’s a tool I’ve held off getting for a while, since I think if I had access to a deep fryer I would be more inclined to fry things. And I don’t think my waistline, or arteries would appreciate that. Secondly, I’m lazy. Deep frying without a deep fryer involves just a couple extra steps, and extra clean up that I am not into unless it’s for something special. These can be done up quickly on a weeknight. Or at the drop of a hat when I’m in the mood.
If you want your fries to have a nice crisp outer layer when you bake them, it’s all about the setup. Laying the cut fries out on the tray in perfect spaced out lines, seems like a weird thing to do. But it allows airflow in between them, and keeps them from steaming each other. So take the extra minute to do that, and you’ll have a nice crisp outer layer.
Homemade Spicy Mayo
Homemade mayo is one of those ultra simple things that unfortunately most people don’t know how to do. When I got my Immersion Blender (by far one of my favourite tools in the kitchen) making my own mayo became the standard. Seriously, I don’t remember the last time I bought mayo. It’s super fast, versatile, and so tasty. For homemade spicy mayo, I substitute out some of the regular olive oil, for an infused chili oil. Chili oil can be found at most grocery stores, and on top of adding dried spices, it adds a really nice flavour to the mayo.
If you want to try growing your own sweet potatoes next gardening season, check out my tutorial Here.
Sweet Potato Fries
Equipment
- Blender or Immersion blender
Ingredients
Sweet Potato Fries
- 860 g Sweet Potatoes
- 2 tbsp Olive Oil
- 1 1/2 tsp Salt
- 2 tsp each Pepper, and Thyme
- 1 tsp Chipotle Powder
Homemade Spicy Mayo
- 1 Egg
- 1/4 cup Chili Oil
- 2/3 cup Olive Oil
- 1 1/2 tbsp White Wine Vinegar
- 1/4 tsp each Thyme, Basil, Salt, Pepper, Cumin
Instructions
- Heat the oven to 400F. Line two baking sheets with parchment paper.
Sweet Potato Fries
- Cut the sweet potatoes into 1/2" thick wedges.
- In a large bowl, combine the sweet potatoes, oil, and spices. Toss together to coat fully.
- Spread the wedges out, evenly spaced apart, onto the two trays. Give them plenty of space for that they don't overcrowd each other.
- Bake for 12 minutes, then flip. Bake for another 10-12 minutes, or until crisp and lightly browned on the outside, and soft all the way through.
Spicy Mayo
- While the fries are cooking, prepare the mayo. To the mixing cup of an immersion blender, add the egg and chili oil.
- Begin blending the egg and oil. Next, in a slow, steady stream, pour in the olive oil, while blending continuously. It will become very thick. If you have a second pair of hands to help you with this, it can be useful to have them hold the cup. If using a traditional blender, start blending the egg and chili oil, then stream in the olive oil into the blender while it's running.
- Blend in the vinegar. The vinegar will loosen up the mayo. Add the spices, and season to taste with salt and pepper. At this point you should adjust the mayo to your tastes. More vinegar or spices can be added depending on what you like.
- Serve the fries, hot, alongside the mayo. Enjoy!
LizaLeigh
