Sweet potatoes and I have a long standing commitment and loyalty to one another. Usually 1-2 times a week I am either peeling, roasting or sauteing these things. I love to use them in soup, toss in a salad, throw them in a frittata or make fries. The recipes are endless though.
I prefer sweet potatoes over white potatoes because they’re more nutritious and filling. SP’s contain almost double the fiber of regular white ones, a boatload of antioxidants, Vitamins A, C, & E, beta-carotene and massive amounts of potassium. They can be prepared so many different ways, but my favorite way would be eating them as good old fashioned fries. I love to dip them in a spicy chipotle sauce that I tend to make on the reg’. Although the true base of an aioli is made from mayo, I still call my chipotle sauce with greek yogurt an aioli because of the texture. Plus it reminds me of an aioli so that’s what it shall be called. The kick of chipotle is perfect with the sweetness of the potato. See ya later ketchup. Get in the kitchen and start peelin’. These really are the perfect fries.
- 2 large sweet potatoes; peeled and cut into fries, make sure they are similarly shaped so they cook evenly (see photo above)
- 2 TBSP of EVOO a.k.a. extra virgin olive oil (I used garlic infused oil)
- 1 large canned chipotle pepper + 1 TBSP of juice from can; de-seed the pepper (I used the La Costena brand - can be found in your grocer's Mexican food aisle)
- ¾ C. of Greek yogurt
- 2 TBSP. fresh squeezed lime juice
- pinch of salt
- Preheat oven to 425 degrees.
- Line baking sheet with parchment or tin foil. Remove sweet potatoes from bowl of water and dry thoroughly with paper towels.
- Add fries to the baking sheet, toss with the EVOO and make sure every fry is covered. Sprinkle with S&P.
- Cook in the oven for 30 minutes flipping over once halfway through. Turn oven to broil at the end and broil for 2-3 minutes for extra caramelization.
- Serve with the chilled aioli. Try not to eat all of them in 2 minutes!