Name: Longfellow Grills Sweet Potato Fries Recipe
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4 servings
Ingredients: 3 count sweet potatoes (large); 2 tbs cornstarch; 1.5 l neutral oil for frying (vegetable, canola, or peanut); 1 tsp kosher salt; 0.5 tsp smoked paprika; 0.5 tsp ground black pepper; 0.5 tsp granulated sugar (optional, for slight caramelization); 0.5 cups mayonnaise (preferably full-fat); 3 tbs roasted unsalted peanuts; 0.25 cups fresh cilantro leaves (packed); 0.125 cups fresh basil leaves (packed); 1 tsp chipotle peppers in adobo (minced); 0.5 tsp adobo sauce (from chipotle can); 1 tbs fresh lime juice; 1 tbs olive oil; 0.5 tsp honey; 1 count garlic (1 small clove, minced); 1 tsp water (to adjust consistency); 0.25 tsp salt; 0.125 tsp freshly ground black pepper

Method

Sweet Potato Fries

1
Prepare potatoes
Peel the sweet potatoes (optional) and cut into 1/3"–1/2" thick sticks for fries, trying to keep them uniform in size (about 3/4" x 1/3" profile). Place cut fries in a large bowl of cold water as you work to remove surface starch.
2
Soak and rinse
Soak the cut fries in cold water for at least 30 minutes (up to 2 hours) in the refrigerator to remove excess starch. After soaking, drain and rinse under cold water until water runs clearer.
3
Dry and dust
Thoroughly dry the fries using clean kitchen towels or paper towels; removing moisture is crucial for frying. Toss the dried fries with the cornstarch in a large bowl until evenly coated. Shake off any excess cornstarch.
4
Heat oil and flash-fry (first fry)
In a deep pot or heavy Dutch oven, add enough neutral oil to come 3–4" up the side (about 1–1.5 L for a 4–6 qt pot). Heat oil to 300°F (150°C). Fry the fries in small batches (do not overcrowd) for 3–4 minutes until they are softened but not browned. Use a slotted spoon to transfer fries to a wire rack set over a baking sheet to drain and cool.
5
Rest between fries
Allow the fries to rest 5–10 minutes after the first fry; this helps them develop a fluffy interior and will crisp better on the second fry.
6
Second fry to crisp
Increase heat and bring the oil to 375°F (190°C). Fry the cooled fries again in batches for 1.5–3 minutes or until they are deep golden and crisp. Remove to the wire rack and immediately season with kosher salt, smoked paprika, ground black pepper, and the optional granulated sugar while still hot so the seasoning adheres.
7
Drain and serve
Let fries rest 1–2 minutes to drain excess oil, then transfer to a serving platter. Serve hot alongside the chipotle peanut pesto aioli.

Chipotle Peanut Pesto Aioli

8
Toast peanuts (if needed)
If your peanuts are not already roasted, toast them in a dry skillet over medium heat for 3–4 minutes, stirring, until fragrant and lightly golden. Let cool slightly.
9
Blend pesto aioli
In a food processor or blender, combine roasted peanuts, cilantro, basil, minced chipotle pepper, adobo sauce, lime juice, olive oil, honey, minced garlic, and mayonnaise. Pulse until roughly combined, then blend until smooth and a bit coarse — you want a pesto-like texture with a creamy base. Add water 1 teaspoon at a time to adjust to a thick but dippable consistency.
10
Season and chill
Taste and season with 1/4 teaspoon salt and 1/8 teaspoon freshly ground black pepper (adjust to taste). Transfer to a small bowl, cover, and chill in the refrigerator at least 15 minutes to let the flavors meld. Bring to room temperature for 10 minutes before serving if desired.
11
Serve
Spoon the aioli into a ramekin and serve alongside the hot sweet potato fries for dipping.

Sweet Potato Fries Recipe

Ingredients