4 medium sweet potatoes  •  2 T olive oil  •  1 T rosemary, dried
•  1 1/2 tsp sea salt  •  1/2 tsp white pepper  •  1/4 tsp fresh nutmeg
1 T parsley, dried  •  1-1 gallon plastic bag

I blog often about sweet potatoes, mainly because we eat them so much and there are so many great ways to fix them and also because they are one of my favorite foods. These sweet potato fries are, in my opinion, one of the best ways to enjoy a sweet potato. Even my mom, who would rather not eat a sweet potato – ever, will enjoy these fragrant and full of flavor fries. The aioli dipping sauce adds just another layer of flavor and goodness to this popular side dish.

Preheat oven to 375 degrees F.

Directions: Grease large baking sheet and set aside. Wash sweet potatoes, with skin still on, dice potatoes by length until you end up with long quarter inch squares. Set cut potatoes aside while you prepare the plastic bag with the other ingredients, olive oil, rosemary, salt, pepper, parsley and nutmeg. Add potatoes to the bag, seal and shake well coating each potato fry. Dump ingredients out onto the greased baking sheet and set in preheated oven. Bake in 15 minute increments, stirring each time, until sweet potatoes are golden, crispy on the outside and tender in the center, about one hour.

Honey Garlic Aioli Dipping Sauce:

3/4 C mayonnaise
2 cloves garlic, crushed
1 1/2 T lemon juice
1/4 C honey
1 tsp parsley
1 tsp chive
salt and pepper to taste

Directions: This sauce is the perfect combination of tangy and sweet and it’s ready in just minutes. Mix together the mayonnaise, lemon, crushed garlic, salt, pepper, parsley, chive and honey. Refrigerate for 15 minutes and serve for dipping with the roasted sweet potato fries.

Serves 4

… Happy Friday.