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Friday, October 25, 2013

Sweet Potato Wedges with Lime Mayo

I travel with recipes. Not so much when I'm staying in a hotel, or visiting my brothers in Europe, but when I know I'll have time to cook and people to cook for. Our recent trip to Albuquerque was a perfect opportunity. I brought an entire cookbook with me, along with probably 10 recipes printed out. We ate these lovely sweet potato fries for lunch one day, with BLTs. The dip is tangy and cuts the sweetness of the fries nicely.

The cookbook I brought was Dinner: A Love Story by Jenny Rosenstrach, who also authored this recipe (although it's not in the book). My friend Susie gave me the book for Christmas last year, knowing my penchant for not only recipes, but writing about food. Jenny describes the development of family dinner in her home over the course of her life as she wed, had children, modified her career, and as those children grew. Jenny's approach is practical and funny, and she includes tips for entertaining as well as mid-week meals. In addition to the book, she maintains a blog at


Sweet Potato Wedges with Lime Mayo

Source: Jenny Rosenstrach and Andy Ward via

3 sweet potatoes (about 1 1/2 lbs), peeled, each cut lengthwise into 8 wedges
2 T vegetable oil
Kosher salt, fresh ground pepper
1/3 c mayonnaise
1/4 teas finely grated lime zest
2 teas fresh lime juice
Chopped fresh cilantro (for serving)

Preheat oven to 450F. Toss sweet potatoes and oil on a foil-lined large rimmed baking sheet; season with salt and pepper. Roast, turning once, until golden brown and crisp, 25-30 minutes.

Meanwhile, whisk mayonnaise, lime zest, and juice in a small bowl.

Season fries with salt, top with cilantro, and serve with lime mayo for dipping.

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