Gluten-Free Asian-Style Sweet Potato Fries with Ponzu Aioli
Happy Fry-day! Yeah, I’ve been sitting on that one for a while now. We’re making fries today, if that wasn’t apparent with my pun. My pun might have been cheesy, but these fries are not! Ha … I could keep going! No? OK. Back to fries.
This Gluten-Free Asian-Style Sweet Potato Fries with Ponzu Aioli recipe was inspired by my recent ponzu burger recipe. I mean, what’s a burger without fries? And if the burger uses ponzu and is Asian-inspired, why not keep that a common thread with the fries, too?! [Genius!]
As with the burger, this recipe uses Marukan Yuzu Ponzu – a delicious soy-based sauce with citrus notes that make it truly unique and really quite versatile. If you’ve never used ponzu sauce, don’t hesitate to try it now. It adds such a pleasant taste and aroma to dishes.
These fries are healthier than the usual because they are baked, not fried, and are made of sweet potatoes and contain less oil and salt than fast food fries. They’re the kind of dish you can feel good about eating and serving to your family. Make these with the burger and you’ve got yourself a meal that’s perfect for Fry-day night! (OK, puns are over … proceed to the recipe.)
- 2 pounds sweet potatoes (4 medium)
- ¼ cup corn starch or potato starch
- 2 teaspoons garlic powder divided
- 1 teaspoon chili powder
- 2 tablespoons sesame oil
- ⅓ cup mayonnaise
- 2 tablespoons Marukan Yuzu Ponzu
- 1 teaspoon kosher or fine sea salt
- ½ tablespoon white sesame seeds
- ½ tablespoon black sesame seeds
Preheat the oven to 400 degrees. Line two baking sheets with parchment paper.
Peel the sweet potatoes and cut into ¼-inch thick sticks, trying to make as evenly sized as possible. Place the potatoes in a bowl or large food storage bag, add the corn starch, 1 teaspoon garlic powder, and chili powder and shake or toss until all the starch has been absorbed into the potatoes. Add the sesame oil and toss well.
Divide the potatoes between the baking sheets, spread in even layers, and bake for 15 minutes.
While the fries are baking, prepare the aioli. Combine mayonnaise, 1 teaspoon garlic powder, and ponzu sauce. Mix well. Refrigerate until serving time.
Flip the potatoes, then switch the position of the pans and rotate the pans. Bake for another 15 minutes. Sprinkle with salt and sesame seeds. Serve hot with the ponzu aioli.
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