Upscaled Sweet Potato Fries 

Sweet potatoes, when baked, stand out as a nutrition superstar over their fried white counterpart by packing in beta carotene, fiber and plenty of antioxidants. But sweet potatoes deserve a moment in the spotlight as much as their white potato counterparts do at restaurants. Enter this crowd-pleasing recipe — these sweet potato fries are drizzled with a homemade aioli then topped with chives and parmesan.  

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  • 1 pound of sweet potatoes, uniformly and thinly cut into fries (about ¼ in wide) 
  • 2 Tbsp. olive oil 
  • 1 Tbsp. cornstarch 
  • ½ tsp. garlic powder 
  • ½ tsp. smoked paprika 
  • Toppings: salt and pepper to taste, 2 Tbsp. grated parmesan, 1 Tbsp. chopped chives
  • Garlic aioli: ¼ cup light mayonnaise, 1 clove garlic, salt and pepper 

Upscaled Sweet Potato Fries 

1. Preheat oven to 425 degrees.  

2. (Optional step) Soak fries for 30 minutes, then dry.  

3. In a bowl, toss the fries in olive oil, then toss in cornstarch, smoked paprika and garlic. Do not season with salt; do this at the end so moisture isn’t pulled from the potato causing soggy fries. 

4. Place fries on a lined baking sheet, leaving space between. 

5. Bake for 25-30 minutes, flipping the fries halfway. 

6. While fries are roasting, toast garlic clove in a non-greased pan over medium-high heat until browned if a more complex garlic flavor is desired. Combine garlic with other aioli ingredients. 

7. Allow fries to cool for about 10 minutes, place in desired serving dish or glass with parchment paper then drizzle over with garlic aioli, parmesan and chives. 

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