Rippled Smoked Sweet Potatoes with Parsley-Jalapeno Aioli

By Zehava Krohn

One of my favorite tools in the kitchen is my ripple cutter. Even when I make plain French fries, the zigzag shape makes them look so much prettier. The kids love them that way too. These baked fries, though, are definitely a grown-up dish. For all of you who are looking for a brand new way to serve sweet potatoes without all that brown sugar, here’s your answer. The heat of the smoked seasoning and dipping sauce balances out the natural sweetness in the potato nicely for a flavorful combination.

4 to 5 medium sweet potatoes
1 teaspoon hickory smoked seasoning
1 teaspoon paprika
½ teaspoon garlic powder
Salt and pepper to taste

Parsley-Jalapeño Aioli:
2 jalapeño peppers
½ cup mayonnaise
1 teaspoon dried parsley
Juice of one lime or 1 tablespoon lime juice
Salt to taste

  1. Preheat oven to 400⁰F. Line a baking sheet with parchment paper or aluminum foil. Cut sweet potatoes in thick sticks or rounds. I like to use the ripple cutter for a pretty shape. Toss with hickory smoked seasoning, paprika, garlic powder, salt and pepper.  Arrange in a single layer on prepared baking sheet. Spray the tops of the sweet potatoes with nonstick cooking spray. Bake for 1 hour to 1 hour and 15 minutes.
  2. Halfway through the baking, toss and spray again with nonstick cooking spray.
  3. Prepare the aioli. Wearing gloves, deseed and finely chop the jalapeño pepper. Discard the seeds unless you like your dipping sauce extra hot. Combine the peppers, mayonnaise, parsley, lime juice, and salt. Serve alongside sweet potatoes.

Yield: serves 6 to 8

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