Sweet Potato Fries with Basil and Garlic Mayonnaise
When I first saw this recipe, I wanted it instantly. I could just taste the sweet potato, garlic mayo and basil coming together perfectly. I contemplated just stirring pesto into some mayonnaise to simplify the recipe, and in the end I should have done it. The sliced basil was hard to make stay on the fries, so you didn’t get a lot of bites with all the flavors combined. In the future I’d stir a tablespoon of pesto into some mayonnaise and you’d get the same effect, in less time. So, that’s how I’m going to write the recipe below. It’s a great side dish or appetizer and the recipe was adapted from Giada deLaurentis. Serves 4-6.
2 large or 3 medium sweet potatoes, peeled and cut into 1/2″ sticks
2 T olive oil
1/4 c mayonnaise
1-2 T prepared basil pesto (depending on how pesto like you want it to be)
Wedge of lemon, optional
salt and pepper to taste
Preheat oven to 425 degrees. Toss sweet potatoes with the olive oil, and season with salt and pepper. Spread on 2 baking sheets and bake fries for 45 minutes, or until golden and crispy, turning them a couple of times during baking.
Mix pesto, mayonnaise, juice from 1 lemon wedge in a small bowl. Serve alongside fries.