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 chili cheese 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 to 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, a mayonnaise jar, 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.
Our sweet potato fries are baked not fried. It’s as easy as slicing the sweet potatoes, tossing them in oil and placing them on a baking sheet. As they bake, the sugars in the sweet potatoes caramelize while cooking, making them so delicious.
So good, you can eat them on their own. But I’ve never been one to stop at good. You won’t want to either once you taste this combo. Together, the fries and aoili are naturally sweet, savory, and might possible outshine the burgers and hotdogs. Everyone will be saying, “pass the sweet potato fries please”!
Sweet Potato Fries with Sweet Tarragon Mustard Aioli
- 2 cloves garlic mashed to a fine paste
- 1/2 cup olive oil
- 3 Tablespoons canola or vegetable oil
- 1 large egg yolk
- 2 teaspoons lemon juice
- 3 Tablespoons + 1/2 teaspoon Dijon mustard, divided
- 1 Tablespoon agave syrup
- Kosher salt and black pepper to taste
- 2 teaspoon fresh tarragon chopped fine
Sweet potato fries:
- 2 large sweet potatoes
- 2 tablespoons 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.
Sweet potato fries:
- 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 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 sweet potatoes until they are tender, 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 200F and bake until crispy.
- Serve with aioli.
- Aioli should be kept in the refigerator until ready to serve.
- Aioli should be used within 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.
- The cooking time is just an estimate. The length of time needed to bake the sweet potato fries is dependant on how thinly you slice them.
Love this recipe? Check out our other side dish recipes!
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