Sweet Potato Fries with Pesto Aioli
These Sweet Potato Fries have a spicy kick, and the creaminess of a pesto and mayonnaise sauce adds a cooling element to balance out the heat.
Servings: 4
Ingredients
- 2 pounds sweet potatoes about 2 large potatoes
- 2 tablespoons olive oil
- 1 to 1½ teaspoons kosher salt
- 1 teaspoon chili powder
- ½ teaspoon smoked paprika
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon black pepper
For the Pesto Aioli:
- ¼ cup prepared pesto
- ¾ cup mayonnaise
- ½ lemon juiced
- 2 cloves garlic minced
- 1 teaspoon whole grain mustard
Instructions
- Preheat oven to 375 degrees F. Line two large baking sheets with parchment paper.
- Wash potatoes, leaving skins on. Cut into ¼-inch thick slices, about 3 to 4 inches long. Add cut potatoes to a large bowl.
- In a small bowl, mix together salt, chili powder, smoked paprika, garlic powder, onion powder and black pepper.
- Add 2 tablespoons olive oil and the spice blend to the potatoes and toss until everything is evenly coated. Layer potatoes onto parchment-lined baking sheets, ensuring they are in a single layer.
- Place in pre-heated oven for 20 minutes. Use tongs to flip each fry and return to oven, swapping pans to opposite racks.
- Turn heat up to 425 degrees and bake for another 30 to 35 minutes, until fries are crispy. Check midway through and rotate pans, as needed.
- For the aioli: Mix all ingredients into a medium bowl and whisk together until creamy. Scoop into a serving bowl and serve on a platter with fries.