sweet potato fries w/ lime aoli and fleur de sel


This recipe adds an elevated touch to baked sweet potatoes: the thin strips of shoestring fries are delicate in the mouth, the fleur de sel adds a coarse, aromatic element to each bite; and the nutty lime aioli brings a rich, tangy component to the combination of flavors.

 Baked sweet potato shoestring fries with almond lime aoli and fleur de sel

For the potatoes:

6 sweet potatoes, washed, left unpeeled, thinly sliced lengthwise

¼ cup olive or vegetable oil

Salt and pepper to taste

For the aoli:

2 Tbsp Dijon mustard

2 cloves fresh garlic

½ cup blanched almonds

Lime juice from one lime

¼ cup olive or vegetable oil

¼ cup water

Salt and pepper to taste

Preheat oven at 325 degrees. Mix potato slices, oil, salt and pepper in a bowl. Place coated potato slices in a large baking pan and spread evenly. Place in oven and bake for 20-30 minutes, until golden and crispy.

In the Cuisnart, place mustard, garlic, almonds and lime juice. Turn on. Add oil and water while the machine is mixing. Turn off and add salt and pepper to taste. Turn back on and blend until smooth. Consistency should be similar to ketchup. If the mixture appears too thick, add water and/or oil 1 Tbsp at a time.

Serve potatoes on a plate with fleur de sel sprinkled on top and aoli poured into a small side dish for dipping. Makes 6  servings.