This delicious, made from scratch, duo is naturally sweet, salty and savory and a great addition to your summer grilling menu. Pass the sweet potato fries and aioli please!
Summer grilling season is in full swing and what is better than Sweet Potato Fries with Sweet Mustard Aioli to go along with your hamburgers and hot dogs? Nothing! The side of Sweet Tarragon Mustard Aioli to dip those crispy oven-baked fries in is yummy, salty goodness.
Mayo is one of those things that is always better made from scratch. It’s more flavorful and you can choose the ingredients, meaning, it is better for your heart and taste buds. Win-win! But as good as mayo is from scratch, add in a few more ingredients and you can make an ordinary dish something special. In this recipe there’s tarragon, agave and mustard, making a dipping sauce that is a wonderful blend of sweet and savory.
So, is this mayonnaise or aioli? The answer is this is technically an aioli because it contains garlic. But both mayo and aioli are emulsions of egg yolk and oil, so once you’ve mastered the technique, you can whip up a variety of tasty sauces. Making homemade aioli does require some equipment (unless you have a super strong arm that can hand whip for what will feel like an eternity). So you’ll want to use a blender, food processor or mixer to make this recipe. Other than that, its really a cinch. A little chopping, juicing a fresh lemon, gently drizzling the oil into the mixer…
Once you try this Sweet Tarragon Mustard Aioli you will be dreaming up all kinds of dishes to put it on. It’s great on burgers, grilled veggies, sandwiches, you name it… and of course these Sweet Potato Fries. Gorgeous orange sweet potato strips baked to a crisp in coconut oil and topped with coarse sea salt and black pepper. Simplicity at its best.
The sugars in the sweet potatoes caramelize while cooking, making them so delicious. So good, you can eat them on thier own. But I’ve never been one to stop at good. You won’t want to either once you taste this combo. Together they are naturally sweet, savory, and might possible outshine the burgers and hotdogs. Everyone will be saying, “pass the Sweet Potato Fries please”!
Cooking times are just an estimate. The length of time needed to bake the sweet potato fries is dependant on how thinly you slice them.
- 2 cloves garlic mashed to a fine paste
- cup ½ olive oil
- 3 TB canola or vegetable oil
- 1 large egg yolk
- 2 tsp lemon juice
- 3 TB + ½ tsp Dijon mustard divided
- 1 TB agave syrup
- Kosher salt and black pepper to taste
- 2 tsp fresh tarragon chopped fine
- 2 sweet potatoes
- Coconut oil
- Coarse sea salt and black pepper to taste
In the bowl of a mixer, blender or food processor, whisk together egg yolk, ½ teaspoon mustard and lemon juice.
Combine oils in a measuring cup with a pour spout.
While your machine is whisking, add in a few drops of oil, whisking constantly until the mixture is smooth and emulsified.
Continue adding oil in a very fine stream while your machine emulsifies the oil into the egg mixture.
Once all the oil is added, continue to whip aioli for a few minutes.
Add in garlic, remaining mustard, agave, and tarragon and gently mix.
Add salt and pepper to taste.
Chill aioli until ready to serve.
Preheat oven to 450° and line a baking sheet with parchment paper.
If desired, peel sweet potatoes.
Cut potatoes into long thin strips.
In a bowl, toss sweet potatoes with enough coconut oil to lightly coat fries.
Season with a generous amount of coarse sea salt and black pepper and toss again.
Arrange fries on baking sheet in a single layer, being careful to not crowd the pan.
Bake until cooked through, flipping fries about every 10-15 minutes. (If you have a convection oven, turn it on. It will help crisp the fries).
Once potatoes are cooked, reduce oven temperature to warm or very low and bake until crispy.
Serve with aioli.
Aioli should be used whithin 2-3 days of making it. But, when in doubt, throw it out. It's always better to be safe than sorry when using raw eggs.