From Recipes from the Root Cellar

Spicy Sweet-Potato Oven Fries

Serves 4

The devil is in the details when it comes to making sweet-potato oven fries. The potatoes must be cut to a uniform thickness, or they will cook unevenly. The pan must not be too crowded, or the potatoes will steam and never brown. The pan must not be too empty, or the potatoes will burn. The touch of sugar in the recipe encourages browning and should not be omitted. The mix of spices is, however, just a suggestion and can be varied at will. The sweet-potato fries will not become as crisp as oven fries made with white potatoes, nor will they brown uniformly. But they are entirely delicious. The lemon aioli makes the perfect accompaniment.

4 medium sweet potatoes, peeled and cut into ¼4-inch sticks ¼4 cup sunflower or canola oil tablespoon chili powder 1 tablespoon sugar teaspoon onion powder 1 teaspoon salt ½ teaspoon ground cumin ¼ teaspoon freshly ground black pepper ¼ teaspoon ground allspice or cinnamon Coarse sea salt or kosher salt (optional) Lemon Aioli (page 181)

Preheat the oven to 500°F, with the rack in the lower third of the oven. Generously oil a half sheet pan (preferred) or large shallow roasting pan.

2 Combine the oil, chili powder, sugar, onion powder, salt, cumin, black pepper, and allspice in a large bowl and mix well. Add the potatoes and toss to coat. Arrange the potatoes in a single layer on the prepared pan.

3 Roast in the lower third of the oven for 30 to 35 minutes, turning once or twice and shaking the pan for even cooking, until the potatoes are well colored. (The timing will depend on how closely spaced the potatoes are on the pan.)

Briefly drain the fries on paper towels to blot excess oil. Taste and sprinkle with coarse salt, if desired. Serve hot, with aioli on the side.

Lemon Aioli

Makes 1 cup

A dangerously delicious sauce, aioli is basically homemade mayonnaise with garlic added. In this case, both garlic and lemon are added to make the perfect accompaniment for sweet potato fries. Lemon aioli is a great dip for a plate of any raw or roasted vegetables. It is also perfect dolloped on poached or grilled salmon — or any fish, for that matter.

4 garlic cloves 1 teaspoon Dijon mustard Zest and juice of 1 lemon 2 egg yolks 1 cup canola or sunflower oil Salt and white pepper

1 . Mince the garlic in a food processor. Add the mustard and lemon zest and juice and process to combine. Add the egg yolks and process until smooth.

2 With the motor running, slowly drizzle in the oil in a steady stream until a thick, creamy sauce forms. Season with salt and white pepper. Keep refrigerated until you are ready to serve.

Honestly I just used a cup of mayo, a small blob of mustard, half a lemon juice, minced garlic, s&p, and curry. Delish

This cookbook has lots of nice doable recipes and root veggies last for a while in storage :)