Recipe from Fast, Fresh & Green by Susie Middleton (Chronicle Books, 2010)
At our house, we eat these fries right off the baking sheet, doused with a little extra salt (or a little Spiced Salt; see below). They rarely make it to the table, but if they do, they look awfully cute served in individual ramekins. Sometimes we double the recipe (easily done with two sheet pans) and plop the hot pans in front of guests who are sniffing around the kitchen before dinner. We put out a little bowl of the easiest dipping sauce ever and they disappear. One thing you should know: sweet potato oven fries, though they're addictive and delicious, do not get crispy. They will get crisp around the edges, but they stay moist in the middle. (That's part of their charm; I assure you, you will still love them.)
The sauce is my quick version of the French sauce called aïoli, which is a garlicky mayonnaise usually spiked with lemon. I use good-quality store-bought mayonnaise, lime zest, and lime juice for a fast, sassy sauce that's just as good on grilled fish or chicken as it is on sweet potato fries.
- 1 lb/455 g unpeeled sweet potatoes (about 2 small)
- 1/4 cup/60 ml extra-virgin olive oil
- 1 tsp kosher salt, and more for seasoning
Limey Dipping Sauce
- 1/3 cup/65 g mayonnaise
- 1/2 tsp finely grated lime zest
- 1 Tbsp fresh lime juice
- 1/2 tsp minced garlic
- Pinch of kosher salt
Spiced Salt (optional)
- 1 tsp kosher salt
- 1/2 tsp sugar
- 1/4 tsp ground cinnamon
- 1/4 tsp ground cumin
- 1/4 tsp ground coriander
- 1/4 tsp paprika
1. Preheat the oven to 475 degrees F/245 degrees C (Gas Mark 9). Line a large (18 x 13 x 1-in/45.5 x 33 x 2.5-cm) heavy-duty rimmed sheet pan with a piece of parchment paper.
2. Cut the sweet potatoes crosswise on a slight diagonal into 3/8-in/9.5-mm-thick slices. (If the sweet potato is very narrow at one end, you can cut slices at a very sharp angle at that end.) Cut each slice lengthwise into sticks between 1/4 and 3/8 in/6.5 and 9.5 mm wide. (They will only be about 2 in/5 cm long.) Put the sticks in a mixing bowl and combine thoroughly with the olive oil and 1 tsp salt. Spread the sweet potatoes out in one layer on the baking sheet, making sure to scrape all the oil and salt from the bowl onto them.
3. Roast for 20 minutes. Using a spatula, flip the sticks over and continue cooking, flipping once or twice more, until the fries are nicely browned (some in spots, some all over), about another 10 minutes.
4. To make the Limey Dipping Sauce, combine all the ingredients in a small bowl, whisking well to blend. Let sit for 10 to 15 minutes to let the flavors marry.
5. To make the Spiced Salt, stir the salt and all the spices together in a small bowl.
6. Sprinkle some of the spiced salt or more kosher salt on the fries (be generous and do not skip this step!), toss well, and serve with the dipping sauce.
Serves 3 to 4