Sweet Potato Fries with Spiced Brown Sugar and Maple Aioli
The term “yam” has been applied to sweet potatoes in U.S. marketing since the middle of the 20th century. For the bright orange color expected in sweet potato fries, it is recommended to use garnet yams (which are not yams at all). Sweet potato fries are gaining popularity and we’re finding them in more and more restaurants, but you shouldn’t have to go out to get them. Try this recipe with accompanying aioli for dipping.
Makes enough for 6-7 people
• For the fries:
1 gallon of peanut oil for frying
3 lbs. of organic garnet yams
Salt to taste after frying
Preheat oil in a deep fryer to 300 degrees F. Wash and peel the sweet potatoes. Slice into roughly 4″ strips, 1/2″ thick. Fry in small batches for 3 minutes.
Let drain in the basket for a moment, then transfer to cloth or paper towels to drain even more oil. Cool in the refrigerator for 1 hour. Increase the temperature of the oil to 375 degrees F, and fry the sweet potatoes again in small batches for 4 minutes.
Repeat the draining process, but don’t cool! Salt immediately. Serve with spiced brown sugar and maple aioli.
• For the aioli:
2/3 cup of canola oil
1/4 cup of organic maple syrup
1 pasture-raised egg yolk
2 tbs. of brown sugar
2 tsp. of lemon juice
1 tsp. of Himalayan salt
1/2 tsp. of ground cinnamon
1/4 tsp. of freshly grated nutmeg
Put everything except the oil in a food processor. Pulse until well blended. To add the oil, turn the food processor to full “on” and slowly add the oil in a very, very fine and thin stream until the aioli is thickened. Refrigerate until serving.