Having a food blog is all about being honest, right? So today I want to share with you two of my biggest addictions: sweet potatoes and mayonnaise! First, let’s chat about sweet potatoes. Not readily available in Dominican Republic, I didn’t grow up eating them and probably had my first sweet potato fries while at CIA. Nothing makes me happier than a salty/sweet fry – nothing, except mayonnaise.
You’d think mayonnaise was this full flavored condiment that tasted like heaven. Oh wait, IT IS. Whether you make it from scratch or you buy my favorite, Hellman’s, mayonnaise is there for you when you need to dip sweet potato fries. Whisk in some fresh lemon juice and chopped cilantro, and you’re taking it to the next level!
Need an excuse to eat a thousand of these fries? Well, let me just tell you these are OVEN BAKED, NOT FRIED! Which means minimal fat (except for the little olive oil you drizzle before baking) and just as much flavor. In the oven, the fries become crispy on the outside and tender on the side! You’re not going to have to waste a ton of oil to fry a batch of of these, avoid oil splatters, and all over make a healthier treat.
Make sure you’re oven is fully preheated and that your fries are mostly all the same thickness, which helps in even cooking. When removing the fries, use a thin spatula to not leave any fries behind! Because of the lack of fat, they tend to stick, so use parchment paper for easier removal. Cook’s Illustrated recommends soaking the raw fries in hot water for ten minutes to remove the starch and covering them with foil for the first 5 minutes of cooking to steam. Might need to try that method next time!