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.
Serves: Serves 4, Makes 2 cups Aioli
- 2 large sweet potatoes
- 2 large egg whites
- ½ teaspoon kosher salt
- 1 cup fresh grated Parmesan cheese
- freshly ground pepper
- fresh ground salt or coarse salt
- 1 egg, at room temperature
- 2 teaspoons Dijon Mustard, at room temperature
- ⅔ cup olive oil
- 1 clove of garlic, minced
- 1 teaspoon fresh squeezed lemon juice
- ¼ cup 2% cottage cheese
- ¼ cup nonfat plain yogurt
- Ground white pepper to taste
- Salt to taste
- Preheat oven to 425 degrees F. Line a baking sheet with parchment paper or aluminum foil. If using foil, spray with unflavored baking spray.
- Beat egg whites with salt until foamy. Set aside. Chop sweet potatoes into steak fry size pieces. Dip sweet potato pieces into egg whites, gently shaking to remove excess whites. Lightly dip into Parmesan cheese on one side only. Set fries on baking sheet with Parmesan cheese facing up. Season with salt and pepper.
- Bake for 25-30 minutes until crispy on the outside but tender when pierced with a fork.
- Fit food processor with a steel blade and put egg and Dijon mustard into food processor. Process until smooth.
- Combine oils and then drip slowly into food processor while it's running. It's important to incorporate the oil slowly into the egg so that the mixture will emulsify. If the oil is added too quickly the mayonnaise will separate.
- Add garlic, Dijon, and lemon juice and pulse. Add cottage cheese and yogurt into food processor and mix until absolutely smooth. Season with salt and pepper to taste.