Baked Sweet Potato Fries with Basil Salt and Garlic Mayonnaise

These crispy baked sweet potato fries sprinkled with fresh basil and salt dipped in Garlicky Mayonnaise/Greek Yogurt dipping sauce is perfect for all party’s and all potlucks ever attended.

In our tiny new york kitchen, sweet potatoes are eaten ever so quickly when baked and served with their dipping sauce. Theo goes at them like they are ice cream sticks and then i realize i’ve done it! Tricked him into eating sweet potato ‘ice cream sticks’.

The crumbs on the outside add a nice crunch and a unique texture. And whats so great is these baked sweet potato fries are so easy and very flexible.

Just think of any cracker that tastes yummy on its own, will most definitely taste delicious on sweet potatoes. So, you can use what is in your cupboard if you don’t want to go to the store. HOWEVER, if you don’t have any crumbs on hand, you can always bake these sweet babies without any and they will feed your people just fine.

the sweet potato fry steps:

1. peel your sweet potatoes and/or yams (its fun to use a variety!)
2. cut in half and then in little strips…i personally like them a little bit thicker so they are dense inside of the crunch. But if you prefer skinny, cut them skinnier.
3. crack the egg white into a dish and whisk, then pour into a ziploc bag. (the egg whites create a coating for the crumbs to stick onto as well as making the fries extra crispy without adding the fat of the fryer.)

(crumb options)

• pretzels
• graham crackers
• TJ’s gorgonzola crackers
• ritz crackers
• mixture of any of the above

OR

• NOTHING!

1. whatever crumbs you choose, blend in a blender and pour into a gallon ziploc bag.
2. This is the bag that the sweet potatoes get dumped into after being dunked in the egg white mixture.
3. I have used a myriad of mixtures for the crumbs. Recently, one of my families favorites were graham crackers and pretzels mixed. The ratio is not set in stone. I think it did the majority of pretzels to less graham crackers.

the baking:

1. plan a: Its best if you can nicely lay them out in a line…not touching! on your parchment covered jelly roll pan.
2. plan b: (the more realistic plan) dump them on the cookie sheet and spread them out as quickly as you can. (my way used 99% of the time)
3. spray them with olive oil spray (this helps them become even more crispy!)
4. throw them in the preheated oven for about 20-30 min or until crispy on the outside but you can stab them easily with a fork.

the fresh basil salt:

1. chop LOTS of fresh basil
2. mix it with coarse sea salt (adjust the salt content accordingly to match the crumb saltiness…for ex if you are using pretzels, most likely there is already a lot of salt, so decrease the salt in the basil salt mixture.

the garlic dipping sauce:

This delicious dipping sauce is made of mayonnaise and non-fat plain yogurt. Although the original recipe calls for pure mayonnaise, I prefer to hold some of the fat from the mayonnaise and replace it with non-fat plain greek yogurt.

1. mix the garlic, mayonnaise, yogurt and lemon juice and dump the basil salt mixture in.

you know they are done if when you bring them out of the oven they are crispy on the outside and soft on the inside.

once they come out of the oven, enjoy warm with the garlic dipping sauce on the side! oh soooooooo goooooooood!!!!!!

This delicious sauce would also be good on my Air Fryer Sweet Potato Steak Fries:)

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this was sweet potatos/yams/purple sweet potatoes. And a glass plate all to himself. yikes.