Recipe of the Week: Guilt free sweet potato fries

These are one of my favorite things to make, and are made all the better since Brian doesn't like them so I get them all to myself! I'll sometimes make these as a snack, or have them for dinner with a steamed artichoke or other entree. I'm also throwing in my cheater recipe for a garlic pepper aioli, which makes a delicious dipping sauce!

For the fries you will need:

For the aioli you will need:

Here's what you need to do:

1. Preheat your oven to 425 degrees F. Peel the sweet potatoes and cut into fry-shaped pieces.

2. You can either use a bowl or a plastic bag for the next step. I usually reuse the plastic produce bag that I put the potatoes in at the store. Put all of your potato fries in the bag or bowl and add the chili powder, salt, and pepper. I never measure these- you can play with your own ratios until you find a balance you like. Just remember, the potatoes themselves are very sweet, so the need quite a bit of seasoning. I'd guestimate that for a large potato I use 1-2 tablespoons of chili powder, about a tablespoon of seasoned salt, and half a tablespoon of pepper. Then add just enough olive oil so the potatoes are glistening- you DO NOT want them to be drowning in oil. There should be no oil left at the bottom of the bag or bowl when you move on to the next step. Just use enough oil so the seasoning coats the fries and the are shiny. Then, dump the fries out onto a baking sheet- lined with foil if you like. Make sure all the fries have space and are in a single layer. If you are making more than one potato you will probably need a two baking sheets.

3. Put your fries into the preheated oven and set your timer for 15 minutes. DO NOT be tempted to open the oven and peek at your fries- they need all the time to cook! During this time, make your aioli. In a small ramekin, mix a small amount of mayonnaise and pressed garlic together with the lemon juice and black pepper. Play with the amounts until it becomes a dipping sauce consistency. Very technical, I know. Refrigerate your sauce until the fries are done.

4. After your timer goes off, remove the fries from the oven and use a spatula to flip them all over. Don't worry about flipping every last fry, but make sure the are all moved around and flipped for the most part. Then they go back in the oven for another 15 minutes- no peeking!

WARNING: this is about the time that your kitchen will start to smell delicious! But remember, NO peeking, even though your yummy little fries are sizzling away and beckoning for a quick glance. Don't do it! You can turn on the oven light from time to time just to make sure your fries aren't burning- all ovens run differently. Feel free to take them out after 10-12 minutes if they are looking especially crispy or browned.

5. After your fries have reached premium doneness, remove them from the oven. And be careful- they will be HOT! Use your spatula to plate them and remove your aioli from the fridge. Give it a quick stir, put it on the plate, and you have a yummy, relatively guilt free snack or side dish.

As always post any recipe questions in the comments- I'll do my best to get back to you quickly!

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