White potatoes are generally on my “do not eat” list so when my husband wanted fries for dinner I started looking for something that we could both eat. Sweet potatoes were my best option but Joe doesn’t like sweet potatoes. I had to make sure that anything I made with them was wonderfully delicious. At first we tried plain sweet potato fries brushed with an egg wash. They were good but my husband didn’t love them. It was like eating a sweet potato that had been oven roasted in a french fry shape.
I came across a recipe that had parmesan crusted steak fries and thought that the sweetness of a sweet potato and the saltiness of the fresh grated parmesan just might be the perfect combination. I was right. The parmesan gets a great crunchiness in the oven, too, which gives the fries a satisfying texture. When Joe tasted these, he absolutely loved them. In fact, now he requests my parmesan crusted sweet potato fries on a regular basis.
I serve them with a garlic aioli (recipe below) that has been lightened up with a blend of cottage cheese and non-fat plain yogurt. This makes the sauce a little thinner than a traditional aioli, but much better for your waistline. Overall, people actually prefer my lightened version and can’t tell that it’s lower fat. If you’ve never made aioli before make sure to have all your ingredients besides the cottage cheese and yogurt at room temperature to help the mixture emulsify. Add the oil very slowly or the sauce won’t come together and thicken properly. I always err on the side of caution and take my time. I like to use white pepper because it adds flavor without changing the color of the sauce. Use it sparingly, though – it can be potent. Because the sauce contains raw eggs, make it the day you want to use it. Store and leftovers covered tightly in the fridge and eat within 24 hours.