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7
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
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
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.
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