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Sweet Potato Fries



Sweet Potato Fries with Scallion Cilantro Aioli
Serves 4
Easy to make, inexpensive, different, fun to eat, and delicious – what more could one want in an appetizer? Apparently, nothing, since this is Alchemy’s best-selling appetizer. Although the recipe calls for what we commonly think of as “garnet yams”, they are really sweet potatoes. True yams, which can reach giant proportions, are rarely seen in the United States, but play the role of starchy staple in many tropical cultures. The secret to a crispy sweet potato fry is to coat the potatoes in cornstarch before frying. Sweet potatoes don’t contain enough starch to create a crisp exterior on their own. For a fun presentation, try serving in a parchment paper cone. Just press a square piece of parchment into a large glass, such as a standard pint-size beer glass, and pour the fries into the glass.
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Ingredients
  1. 2 large garnet yams
  2. 1/2 c. cornstarch
  3. vegetable oil, for deep frying
  4. 1 T. Chipotle-Brown Sugar Spice (recipe follows)
  5. 1/4 c. Cilantro-Scallion Aioli (recipe follows)
For the Chipotle Brown Sugar Spice (combine the following)
  1. 1/4 c. brown sugar
  2. 1/4 c. mild paprika
  3. 1 T. chipotle chile powder
  4. 1 T. pasilla chile powder
  5. 2 t. salt
For the Scallion Cilantro Aioli
  1. 3 Egg yolks
  2. 2 cloves minced garlic
  3. 6 T. Lemon juice
  4. 1 t. Salt
  5. 1/8 t. pepper
  6. 1 T. Dijon mustard
  7. 1 bunch Green onions, chopped, green part only
  8. 1 bunch Cilantro, chopped
  9. 1/2 bunch Parsley, chopped
  10. 3 T. Water
  11. 3 c. vegetable oil
  12. 1 c. Extra virgin olive oil
Instructions
  1. Pre-heat a deep fryer filled with oil to 350, following all precautions included with the fryer.
  2. Peel the yams.
  3. Using a french-fry cutter, mandoline slicer, or a large chef’s knife, cut the yams into the size of french-fries, about 3 inches long with a square cross-section of about a quarter inch.
  4. Soak the fries in a bowl of cold water for at least 15 minutes, then drain in a colander and toss with cornstarch to coat.
  5. Toss the coated fries in a dry strainer basket to remove excess cornstarch, then submerge in fryer for about 3 minutes, until crispy and cooked through.
  6. Immediately remove from fryer and toss in a bowl with Chipotle-Brown Sugar Spice.
  7. Serve with Cilantro-Scallion Aioli for dipping.
For the Scallion Cilantro Aioli
  1. Combine all ingredients except oils in a food processor.
  2. Blend, then slowly drizzle in oils while continuing to blend.
Notes
  1. Beverage Suggestion: Any cocktail or aperitif that you would drink before a meal, such as dry sherry, a light white wine, sparkling wine, or crisp Pilsner lager.
Alchemy Market and Cafe https://alchemymarket.com/