Sweet Potato Fries with Roasted Garlic Mayo

ImageI’m back! And a married lady now. We had an amazing wedding and honeymoon – pictures (mostly of food and wine!) to come soon.

In the meantime, I wanted to introduce you to these sweet potato fries and this mayo. We’ve been getting lots of squash, root vegetables and potatoes in our organics box, and I was so excited to get sweet potatoes this week!

These fries are a bit long on the baking time, but don’t require a lot of prep, so they’re perfect if you’re multi-tasking. You could easily make these vegan with vegenaise, and they’re a perfect side or on their own with a salad. You can also add other spices – cumin and chili powder come to mind – along with the salt and pepper.

Sweet Potato Fries and Roasted Garlic Mayo


For the fries

  • 4 large sweet potatoes
  • 3 tbsp olive oil
  • Salt and pepper to taste

For the mayo

  • 1 head of garlic
  • 1 tsp olive oli
  • 1/2 cup mayo


  1. Preheat the oven to 400 degrees F. Cover a baking sheet with parchment paper.
  2. To prep the roasted garlic: remove any loose skin from the head of garlic, and then cut about 1/2 an inch off the top so the tips of the cloves are exposed. Drizzle the olive oil over the tips, and then wrap it in a piece of tin foil. Put in the oven for 30 minutes.
  3. To prep the fries: peel the sweet potatoes and cut them into fries, about 1/2 inch in width. Toss them with the olive oil, salt and pepper. Spread on the baking sheet.
  4. Once the garlic has been roasting for 30 minutes, add the sweet potato fries to the oven as well. Bake them for 30 minutes, flipping them once in the middle.
  5. Remove the fries and the garlic from the oven and set the fries aside to cool a bit. Take the foil off the garlic – the cloves should be soft and spreadable and HOT, so watch out. Squeeze them out of the skin into a small bowl, using your hands or a small spoon. Mash them with the back of a fork, and then add the mayo. Mix it all together.
  6. Serve the fries with a scoop of mayo, and enjoy!

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