Crispy Baked Sweet Potato Fries with Chipotle Aioli

French fries are one of my favorite comfort foods – salty, carby goodness! I rarely ever order my own side of fries when eating out, with the exception of a few places that make the thick-cut version like Ted Montana’s Grill or Fuddruckers, oh my! My preference is a thicker fry instead of shoestring so I can really taste the potato instead of just the fried coating on the outside.

I’ve made my own baked versions numerous times, with both white and sweet potatoes, but my sweet potato fries always turned out limp and soggy. When I ran across a tip for crispy baked sweet potato fries in an edition of Clean Eating Magazine from earlier this year, I was super excited! I finally got around to trying it out and was more than pleased. This recipe contains NO OIL, yes I know – can you believe that? For those watching your fat intake, these fries are practically fat free. Just a few tips and a foamy egg white for the coating or “batter” make the outside crispy and light. I’ve made these twice now and can’t get enough!

Although I’ve eaten these with unsweetened ketchup before, I thought I’d make a chipotle aioli for a dipping sauce for a little kick. The combo was a great afternoon snack and would be a welcome addition to any meal!

Crispy Baked Sweet Potato Fries with Chipotle Aioli

Ingredients

For Fries
2 medium sweet potatoes or yams
1 egg white
sea salt to taste
herbs or spices to taste (I used smoked paprika but garlic and cilantro or basil would be delicious) \

For Dipping Sauce
1/3 cup mayo or Vegenaise (low fat is fine)
1 Tbsp chopped chives
1/2 tsp garlic powder
1/4 to 1/2 tsp chipotle chili powder or other hot sauce (depending on how much heat you want)
juice from 1/2 lime (more or less to taste)
salt to taste

Directions

1. Peel the potatoes and cut into strips or wedges with even thickness (you choose on how thick you want, just make sure the thickness is the same to ensure even cooking). Soak in a bowl of cold water for 30 minutes to allow all starch to be removed. Drain and pat completely dry (you don’t want excess moisture!!). Meanwhile prepare dipping sauce (if using). In a small bowl, add all ingredients and set in fridge for flavors to meld.
2. Preheat oven to 425 F (convection is best*). Line a large baking sheet with parchment paper.
3. In a large bowl, add egg white and beat until slightly foamy. Add potatoes, salt and choice of herbs/spices to taste. Toss to coat.
4. Spread potato slices onto baking sheet and make sure they do not overlap and are not crowded or touching.
5. Bake for 15 minutes. Take out  and flip the fries over and return to oven for another 15 minutes or until cooked through. The thinner the fry, the shorter the time, so keep an eye on them! Reduce heat to 200F and let the fries dry for another 15-20 minutes. Remove from oven and enjoy with chilled aioli!

*If you do not have a convection oven, occasionally vent the oven the allow the steam to escape. This will help crisp up the fries more.