Every year during the standard holiday dinner, I turn my nose up at sweet potatoes. I’m sorry, but smothering them in shiny white goo and turning them into mush just doesn’t do it for me.
But — and this is a big but — I love sweet potatoes!
How can I possibly love them, when I always reject them?
Well, I don’t always reject them. In fact, I eat them every Thursday night at my favorite local restaurant.
I’m addicted to them.
Sweet potato fries call my name, particularly when coupled with this scrumptious dip — a spicy, tangy mayonnaise made from chipotle peppers, fresh cilantro, and homemade enzyme-rich mayo.
For the sweet fries, you’ll need:
- 2 large, organic sweet potatoes
- cold-pressed, uv-protected olive oil (where to buy REAL olive oil)
- 1 tsp sea salt (where to find real sea salt)
- 2 cloves minced garlic
- 1 tsp dried rosemary
- 1/2 tsp paprika
- 1/2 tsp freshly ground black pepper
For the delectible dip, you’ll need:
- 3 Tbsp enzyme-rich mayo
- 1 tsp raw apple cider vinegar
- 1/2 tsp chipotle chili powder
- 2 Tbsp of finely chopped fresh cilantro
Let’s begin! First, pre-heat your oven to 425F degrees.
I’m excited by the dip! That looks killer good. Will probably try tonight.
Rigel Thurston says
Yum! I just made your website my default homepage. Seriously, now I feel like I have someone to walk with in my daily struggle to change bad eating habits.
THERE IS A REVOLUTION BREWING! On one side progress, on the other ontology. I hearby pledge to be a food renegade with you. A renegade to the world of artificial foods. A sibling to the world of real foods.
Arise brothers and sisters! Let us march together.
Dang Rigel, that’s a pretty inspiring (and flattering) speech.
These recipes have a “sweet” spot in my heart.
Mmmm, though I’d use warm lard instead of olive oil. I make sweet potato chips and lard makes the best crunch of all the fats I’ve tried.
Anna, I’m jealous! I don’t have any lard in my house yet. It’ll be fun to experiment with it when I do.
Karina L says
How long do you cook it for???
Karina — Good question! Your milage will vary based on how thin/thick you cut the fries and the size of your oven. Start checking them at 35 minutes; it may take as long as 45 or 50.
There must be something wrong with my oven. Every time I try to make sweet potato fries, they are burned to a crisp or soggy, or burned on the outside and soggy in the middle. I’m almost to the point of giving up.
Have I mentioned that I LOVE sweet potato fries? Especially with a honey-dijon mayo dip? MMMMMMM
In addition, I know it’s not my cutting method, since I use the “french fry machine” that my mom used to use. You know the kind, you put a potato in and press the handle down, and you get fries cut consistently to 1/4 inch thickness? Awesomeness.
Dan Foresman says
I bet you might get control of this if you get a thermometer that goes in the oven, the dials aren’t accurate at all, the manufacturer tolerance for error even in new ovens can be shocking. you might have 50 degrees of actual difference over 10 degrees that are indicated. G’luck!
I live outside Canada’s capital in a small town called Carp. We get 4 specatular seasons here. In the little village there is a fantastic Farmers Market open on Saturdays but the best thing is a chip truck called “the sweet potato” open all summer long. Along with the sweet potato fries with chipotle mayo they also serve mixed greens with berries. It makes take out junk food healthy and guilt free.
Kristen, your recipe doesn’t say how much olive oil. Judging by your picture, I wouldn’t say much – maybe a 1/4 cup? Thanks! ~ I’m making them tonight! 😀
Marg — I don’t even think it’s that much. Honestly, I just use enough to coat the fries and adjust according to how many potatoes I end up with.
Kristen, the sweet potato fries were DELICIOUS! A hit with my family, especially hubby. I will definitely be making them again. I didn’t make the dip this time but I will next time. 🙂 Thanks again!
These look fantastic! Sweet potato oven fries are one of my very favorite foods in the world. I actually picked up some sweet potatoes today, and I’ve got some lovely goose fat from Christmas that needs to be used in something wonderful. Aioli was already on the to-do list for tomorrow. Clearly this is kismet!
I just wanted to point out that the link for the enzyme-rich mayo recipe needs to be updated.
Thanks for all the beautiful work you do!
Hi there, this looks amazing! The mayo recipe is no longer there when the link is followed from your post. Is there any way to find that recipe on the site still? Thanks in advance.
Catherine JWood via Facebook says
Melissa Richards via Facebook says
I made these tonight with a large white sweet potato and it came out very good!
Joel Herman via Facebook says
Mashed sweet potato with butter and brown sugar!