Crispy baked sweet potato fries with garlic aioli. A comforting fall appetizer or snack for everyone to enjoy!
This post is brought to you by Safest Choice eggs.
What a whirlwind of a week! I’ll be the first to admit that last week was a rollercoaster for me. This election year has produced so much anxiety and unease for the country, and the results seem to have heightened that feeling for so many of us. I try my best to leave all of that off this space.
I want this place to be a community where everyone can be heard and respected. I want you to be able to visit and escape the daily stresses of life through pretty food pictures and random ramblings, even if just for a few moments. One of the reasons why I love cooking so much is that it helps bring us together. We might not agree over who should run the country, but we can damn well agree that Brussels sprouts should be roasted, avocados belong on everything, and sweet potato fries should be crispy.
You feel me?
In the spirt of moving forward, let’s talk about sweet potato fries. Fries are the ultimate comfort food in these situations, and I have a feeling many of us could use a batch (or two!) this week.
The good news? These sweet potato fries are baked not fried, so you can leave the guilt behind. As much as I love fried sweet potato and regular fries, the last time that I made a batch of them from scratch was in culinary school. Baking is so much easier, healthier, and more practical.
The sweet potatoes are flavored with fall warming spices, including cumin, paprika, and chili powder, and paired with homemade aioli. They are a perfect match. Aioli is essentially Mediterranean mayonnaise, an emulsion of raw egg yolks, olive oil, lemon juice, and garlic. Aioli can be flavored with any number of ingredients, but I decided to keep this version simple and classic!
Whenever I’m preparing raw or undercooked egg applications, such as aioli or mayonnaise, salad dressings, or desserts, I always turn to Davidson’s Safest Choice pasteurized eggs. Unlike other grocery store eggs, Safest choice eggs are submerged in an all-natural water bath within hours of being laid. The combination of time and temperature heats the eggs in their shells to the exact temperature needed to destroy all bacteria – without cooking the actual egg! Very, very cool.
I love the peace of mind this provides, particularly when entertaining larger groups of people around this time of year. In fact, both of my older sisters are pregnant (due this coming spring!) and we’ll be turning to Safest Choice eggs throughout the holidays for basics like sunny-side up eggs and everything in between. They’re very excited about this.
One important thing to note: it can be difficult to achieve crispy baked fries, particularly sweet potato fries. Several factors can play a role in the texture of baked fries, including starch content, over-crowding, and moisture.
After making countless batches of non-crispy baked fries over the year and trying various unsatisfactory methods (soaking, not-soaking, etc.), I came across this recipe, by Foodie with Family, which recommended soaking the sweet potato fries in water and lightly tossing them in cornstarch. The combination of soaking the potatoes (to remove any excess starch), cornstarch (which helps absorb any excess moisture and crisp them up), and cooling them slightly before serving (this helps for all variety of baked fries) is the winning trick to crispy baked sweet potato fries.
post it on instagram and tag it #abeautifulplate.
This post was created in partnership with Safest Choice eggs. I am a proud member of Safest Choice Eggs’ Darling Dozen. Thank you for your continued support!