Advertisement
Sweet Potato Fries with Chipotle Mayo
A delicious and nutritious alternative to regular French fries.
Makes 2 to 3 servings
Chipotle Mayonnaise:
½
cup mayonnaise
1
chipotle chile in adobo,
finely chopped
¼
teaspoon fresh lemon juice
1 . Prepare Chipotle Mayonnaise: Put mayonnaise, chipotle and lemon juice in
the work bowl of the Cuisinart® mini food processor . Process on High until
completely puréed and homogenous . Transfer to a serving bowl, cover, and
refrigerate until ready to serve .
2 . Cut potatoes using the thin-cut blade grid .
3 . Bake: Preheat the oven to 425°F with a rack positioned in the lower-third . In
a bowl, toss the cut sweet potatoes with the tablespoon of olive oil and salt .
Spread sweet potatoes out on a baking sheet in an even layer . Bake for 20
to 25 minutes, flipping halfway through, until golden and crispy .
Air-Fry: Place the Cuisinart® AirFryer Basket onto the Baking/Drip Pan . Put
the cut sweet potatoes into the basket . Spray with olive oil . Sprinkle with
salt and toss to coat . Spread into a single layer . AirFry in the upper position
at 400°F for 15 minutes, tossing halfway through, until golden and crispy .
Olive oil for baking/air-frying (about a tablespoon for baked fries, and just
enough for spraying for air-fried fries) OR a neutral, high-heat oil for deep-
frying (canola, vegetable, peanut)
Deep-Fry: Heat a few inches of oil in a heavy pot to 375°F . Have a paper
towel-lined plate or sheet pan ready . Working in small batches, submerge
fries and cook, stirring occasionally with a skimmer or slotted spoon, for
about 5 to 7 minutes, or until golden brown . Remove and drain on paper
towels .
Sweet Potato Fries:
1
pound sweet potatoes
(about 2 medium)
Olive oil (about a tablespoon
for baked fries, and just
enough for spraying for
air-fried fries)
1
teaspoon kosher salt
7
Advertisement
