Crispy Sweet Potato Fries with Chipotle Mayo
Enjoy crispy sweet potato fries without deep-frying! Serve them hot from the oven with a spicy tangy chipotle mayo and you've got a winner of a side dish!
- Prep time
- 20 min
- Cook time
- 25 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 4 medium sweet potatoes (peeled and cut into wedges length-wise)
- 3 tablespoons light olive oil ((or neutral flavored oil))
- 1 teaspoon sea salt (divided)
- 1/2 teaspoon ground black pepper, (divided)
- 1/3 cup dry Parmesan cheese ((see Recipe Note below))
- 2-3 tablespoons light olive oil ((or neutral flavored oil))
- 1/2 cup mayonnaise
- 1 chipotle pepper, (finely chopped)
- 2-3 tablespoon adobo sauce ((in the can with the chipotle peppers))
- 1/4 teaspoon cumin
Instructions
- 1
Combine mayonnaise, finely chopped chipotle pepper, adobo sauce, and cumin in bowl. Mix until well combined. Refrigerate for at least an hour for best flavor.
- 2
Preheat oven 425 deg F (220 C).
- 3
Toss sweet potato wedges with 3 tablespoons light olive oil until well-coated.
- 4
Sprinkle sea salt, black pepper, and HALF the dry Parmesan over the sweet potato wedges and toss a couple of times to bring the wedges from the bottom of the bowl up to the top.
- 5
Sprinkle the wedges with the remaining sea salt, black pepper, and remainder of the dry Parmesan. Toss well to coat the sweet potatoes evenly.
- 6
Line a baking sheet with foil and grease with 2 tablespoons light olive oil. (Alternatively, use parchment paper with no oil.)
- 7
Arrange sweet potato wedges on baking sheet, cut edges up (curved sides down). Lean any wedges that cannot stand up on their own against the baking sheet rim.
- 8
Bake for 25 minutes until crispy. Serve with chipotle mayo.