Addicted to baked sweet potato fries with limey dip

Well, actually addicted to a simple limey dip, slathered on the Test Kitchen’s brilliant solution to soggy sweet potato fries.

Baked Sweet Potato Fries

Baked 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.”

My zesting friend: mocroplane rasp from Lee Valley Tools

My zesting friend: microplane rasp from Lee Valley Tools

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.

Limey Dipping Sauce

Limey Dipping Sauce

Let sit for 10 to 15 minutes to let the flavours marry.

Limey dipping sauce ready yet?

Limey dipping sauce ready yet?

Try to save some for the rest of the family.

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