Sweet Potato Fries with Sriracha Mayo Dipping Sauce – Food List Challenge No. 94

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Growing up in my family, I was in the minority because of my love for sweet potatoes.  Although they are often marketed as yams in American grocery stores, what most Americans buy are sweet potatoes and not yams.  I especially like the slow cooked, candied variety served at Thanksgiving, made with syrup or molasses, cinnamon and loads of butter.  Despite the fact that no one else liked them, my mom always managed to make me my own little batch of candied “yams” at Thanksgiving.  (I usually pass on any variety that contains marshmallows.)

So, given Omar’s love for fries and sriracha sauce and my love for sweet potatoes, the recipe below did not take long before everything was devoured.  Neither of us are fans of mayo and we keep a very small jar of olive oil mayo in our fridge for those rare occasions when a recipe requires mayo.  (I suppose I could be hoity and try getting away with calling this a sriracha aioli.)  Surprisingly, my dear husbanders even gobbled up the dipping sauce, and I’ll attribute that to the sriracha, not the mayo.  Together, the heat in the sriracha and the tanginess of the mayo provide a great flavor contrast to the sweet potato fries.  Instead of deep-frying, I use the oven to keep this healthier.

We enjoyed these sweet potato fries with some chili and it made for a great meal.  I’ll post the chili recipe soon.  Not exactly a spring time recipe, but it is a hearty meal and makes for great leftovers!


Serves 2-3

2 large sweet potatoes
~¼ cup corn starch
2-3 tablespoons olive oil
freshly ground pepper
½ cup mayo of your choice (I use an olive oil mayo)
sriracha sauce (to your taste, I used a little over a teaspoon)


Pre-heat oven to 450F.  Wash and scrub the sweet potatoes well.  If you want to, peel the potatoes, but this is a matter of personal preference.  Cut the potatoes into medium pieces about ½ inch thick.  I usually cut the potatoes lengthwise first, then cut each half into quarters width-wise.  I then take each quarter of the potato and slice it into thick pieces.

Toss the potatoes in the cornstarch.  You can do this by placing the cornstarch in a plastic zip lock bag and tossing a few bunches of potatoes in at a time and shaking them up or you can also coat the potatoes in batches in a large bowl.

After the potatoes are evenly coated, drizzle and coat with 2-3 table spoons of olive oil, until the fries are coated with the olive oil.  You don’t want them greasy, but you do want them to glisten with the oil.  Sprinkle, toss and coat with a teaspoon each of salt and pepper.  Spread the fries onto two large baking sheets.  I used a silicone mat for ease of cleaning, but if you don’t have them, just put your fry friends right on the baking sheet, don’t line it with foil.  IMPORTANT:  give these little guys some space.  Don’t cramp their style and squish them all together.  You want them to get crispy, and if they are cramped and squished, they will just sweat, steam, and get all soggy on you.

Bake the fries for 10-12 minutes, then flip the potatoes with a spatula.  Bake for another 10-12 minutes, or until golden brown.

While the potatoes are in the oven, make the sriracha mayo sauce.  Start by mixing ½ teaspoon of srircha with ½ cup of mayo.  Mix well, and SLOWLY add more sriracha to taste.  Remember, once it’s in, you can’t get it out, and the flavors will develop slightly over time, so make sure you can take the heat before adding more!

Serve fries with the dipping sauce immediately.

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