Saturday, July 01, 2006
Grilled Sweet Potato Fries with Garlic Curry Aioli
These are grilled, so I guess they can't technically be called "fries" but they are just as good. Serve with ketchup and garlic-curry aioli for dipping (recipe for aioli below).
Grilled Sweet Potato Fries:
2 lbs sweet potatoes, peeled and sliced into long thin wedges
1/4 cup extra virgin olive oil (or as needed)
2 tbs light brown sugar
1 tbs dried thyme and rosemary, chopped
Dash of cinnamon and nutmeg
Cayenne pepper to taste
Sea salt or course salt to taste
Fresh ground black pepper
Toss all ingredients with peeled, sliced sweet potatoes. Start with half the oil and add more if needed making sure all potato sticks are coated enough to not burn and crisp up, but none are greasy.
Grill on medium high heat for approximately 5 minutes per side or until browned with grill marks and appear done.
Serve with ketchup and aioli.
Garlic Curry Aioli:
1/4 cup light mayo or miracle whip
2 small (or 1 large) garlic clove, mashed to a paste with salt, or use garlic powder
Juice from 1/2 lemon
Dash of black pepper
1 tsp curry power, or more to taste
1 dash cayenne pepper
Sea salt to taste
If using fresh garlic, mash garlic into a fine paste with the side of a knife on a cutting board, using salt as an abrasive. Mix all ingredients together, serve with fries.