Baked Sweet Potato Fries with Tangy Lime Mayonnaise
I made these on a whim last weekend. I’d clipped the recipe from an issue of Bon Appetit at some point before I let my subscription lapse (all those magazines piling up made me feel guilty and wasteful) and decided very last minute that the time had finally come.
The fact that I was able to follow the recipe speaks to how simple it is as I was pretty distracted between my kids and trying to get the rest of the meal together.
They almost seemed to make themselves (why can’t more things be like that?) And the combination of the sweet, crispy, salty potatoes with the tangy, rich mayonnaise is pretty incredible. I felt a little like the messiah. Especially since these are so much healthier than conventional fries. Baking keeps these fries MUCH lighter than their deep-fried cousins and sweet potatoes also score high marks for complex carbohydrates, dietary fiber, beta-carotene, vitamin C, vitamin B6, manganese and potassium. And is this day of dietary restrictions, it’s just nice to have another delicious, vegetarian, dairy and wheat-free recipe at hand.
In fact, they were so tasty that we made them again a few days later with a couple of purple skinned, yellow fleshed Japanese sweet potatoes. They were harder to manipulate than the Garnet yams had been – stuck to the tray more and were a challenge to flip – but so delicious! I have a feeling we will be making these again very soon.
Sweet Potato Wedges with Tangy Lime Mayo adapted from Bon Appetit
Serves 4 as a side
* 3 sweet potatoes (about 1 1/2 lbs)
* 2 Tbsps vegetable oil (peanut is a good choice and so is rice bran as they both have a high smoke point)
* Sea salt and freshly ground black pepper to taste
* 1/3 cup mayonnaise (you can make your own with this recipe)
* teeny squirt of sriracha (totally optional)
* 1/4 tsp lime zest
* 2 tsps fresh lime juice
1. Preheat the oven to 450 degrees. Peel the sweet potatoes.
2. Slice them into wedges – do your best to split them into similarly sized pieces so they’ll cook evenly. Toss the wedges in a metal bowl with the oil, kosher salt, black pepper, and a little bit of ground cumin.
3. Place the oiled wedges on a heavy baking tray, making sure to place them in a single layer and laying the larger, thicker pieces around the outside edge as they’re better able to withstand the higher heat than the smaller, thinner pieces. Pop them into the oven and roast, turning once, for 25-30 minutes, until golden brown and crisped on the outsides.
4. While they’re baking, whisk the mayonnaise, lime zest, lime juice and optional Sriracha together and add sea salt to taste. Move the fries to a platter and serve with the mayo.
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- Perfect Oven Fries With Lemon Aioli
- Sweet Potato Biscuits
- Sweet Potatoes & Winter Greens