Sweet Potato Fries with Garlic Mayo

Chef Simon creates the tastiest sweet potato fries with garlic mayo. Free of most top allergens and gluten, they make an easy, flavorful snack or a great dinner side.

Makes: 4-6 servings
Free of: gluten and all top allergens, except egg (in optional garlic mayo)

Photo: Chris Gonzaga

Ingredients

Sweet Potato Fries

4 sweet potatoes, peeled
2 tbsp olive oil
1 tsp each salt and pepper

Mayo

4 egg yolks
1 clove garlic, minced
1 tbsp Dijon-style mustard
1 1 /2 cups (375 mL) vegetable or canola oil

Recipe Tips

For egg allergy - skip the mayo and serve with salt or another favorite condiment.

Instructions

For the fries, pre-heat oven to 400 degrees F.
Slice potatoes into ¼-inch wedges and toss with olive oil, salt and pepper. Line a large, rimmed cookie sheet with parchment paper. Spread spread wedges on it in a single layer.
Roast in oven 30-40 minutes, turning once, until evenly browned and cooked through.
To make mayo, place egg yolks in food processor. With it running, add garlic, mustard, salt and pepper until combined.
Slowly add oil until mayonnaise comes together. Place in a dipping bowl and serve with fries.

Simon Clarke is a chef and recipe developer.