Yes, I’d like fries with that. And can I get the guilt on the side, please?
These fries are so simple, healthy, and delish. I made them as a side with burgers, but I think next time I will just make a ton and eat them by themselves. They are that good. Dan went on to say that these are something you should be able to get at any restaurant, even as an appetizer. The garlic mayo *really* makes them, and using light mayo minimizes the guilt.
Sweet Potato Fries and Garlic Mayonnaise
- 5 sweet potatoes, cut into thin “matchstick” fries (1/4-1/2 inch)
- 3 tablespoons olive oil
- 2 teaspoons kosher salt
- 1/2 teaspoon freshly ground black pepper
- 3/4 cup light mayonnaise
- 1 clove garlic, minced
- 1 tablespoon lemon juice
Preheat the oven to 450 degrees F.
Place the sweet potato “fries” on 2 foil-lined baking sheets and toss with the olive oil. Bake until golden, about 30 minutes. Make sure to give them enough room on the pan; if you crowd them, they will end up steaming and won’t get nice ‘n crispy. I usually switch the pans halfway through (moving the one on the higher shelf to the lower, and vice versa) so that they cook evenly.
In a small bowl combine the mayonnaise, garlic, and lemon juice, and stir to combine. This is a basic aioli and let me just tell you, it is SO easy and SO worth it. We made this with burgers, so Daniel spread it on the buns as well (I ate mine bunless).
When the sweet potato fries come out of the oven, sprinkle with salt. Serve with the garlic mayonnaise alongside for dipping heaven.