Sweet potato fries are a healthier alternative to classic French fries, particularly since these are baked rather than fried. Here, your child will learn how easy it is to load up on flavor, not fat, and practice his knife skills by cutting the sweet potatoes by hand.
The fries are great by themselves, but if you're feeling adventurous, make a batch of basil-garlic aioli for dipping. This simple mayonnaise-based sauce comes together in a jiffy, and pairs perfectly with the sweet crunch of the fries. Classic aioli calls for raw egg yolks, but this version doesn’t so you can feel comfortable serving it to younger children.
What You Need:
- 1 ½ pounds sweet potatoes
- ¼ cup extra virgin olive oil
- 1 teaspoon Kosher salt
- ½ teaspoon pepper
- 2 teaspoons paprika
For the Basil-Garlic Aioli:
- 3 cloves garlic
- 2 teaspoons fresh lemon juice
- 7 fresh, large basil leaves
- 1 teaspoon Dijon mustard
- ¼ cup mayonnaise
- ½ teaspoon Kosher salt
- ¼ cup extra virgin olive oil
What You Do:
- Preheat the oven to 450 degrees F.
- Help your child peel the sweet potatoes using a potato peeler. Be careful of those fingertips!
- Cut each potato in half lengthwise and then cut each of those halves into thin strips, about ½” wide. Slicing raw sweet potatoes can be kind of tricky, so make sure your older child is comfortable handing a large, sharp knife with a steady hand.
- In a small dish, combine the oil, salt, pepper, and paprika.
- Have your child put the sweet potatoes in a re-sealable, gallon-sized plastic bag.
- Add the spice and oil mixture and toss well so that the potatoes are evenly coated.
- On a baking sheet, arrange the potatoes in a single layer and bake for about 30 minutes, or until the fries are cooked through and crisp on the outside. Flip the potatoes over about halfway through the cooking time.
- While the fries bake, prepare the aioli. In a food processor, combine the garlic, lemon juice, basil, Dijon mustard, mayonnaise, and salt.
- While the machine is running, slowly drizzle in the olive oil little by little. Process until the mixture reaches a smooth consistency and there are no big pieces of basil.
- When the fries are done, place them on a plate lined with paper towels.
- Sprinkle with a little extra salt while the fries are hot. Pour the aioli into a small bowl for dipping, or drizzle it directly over the fries. Enjoy!
**This recipe is gluten free, peanut free, tree nut free, dairy free, egg free, and vegetarian.
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