Well, actually addicted to a simple limey dip, slathered on the Test Kitchen’s brilliant solution to soggy sweet potato fries.
I tried a lot of sweet potato fry recipes – altered the temperature, the baking time, the amount of olive oil and salt - but they always turned out limp. I love the crisp outside/soft inside of regular potato fries, so I was thrilled to discover the Test Kitchen‘s trick: add beaten egg whites to the olive oil before tossing. No wonder more than a thousand people have saved the Sweet Potato Fries with Curry Mayonnaise recipe in their recipe boxes!
My guests loved the curry mayo, but I crave Thai flavours more than Indian. Enter the limey dipping sauce I adapted from the recently published Fast, Fresh & Green cookbook. Author Susie Middleton says “The sauce is my quick version of the French sauce called aioli, which is a garlicky mayonnaise usually spiked with lemon. I use good-quality store-bought mayonnaise, lime zest, and lime juice for a fast, sassy sauce that’s just as good on grilled fish or chicken as it is on sweet potato fries.”
Limey Dipping Sauce (adapted from Fast, Fresh and Green)
- 1/2 cup mayonnaise
- zest of one lime
- juice of one lime
- 1 tsp minced fresh garlic
- pinch salt
Combine all ingredients in a small bowl and whisk well to blend.
Let sit for 10 to 15 minutes to let the flavours marry.
Try to save some for the rest of the family.