Enjoy crispy sweet potato fries without deep-frying! Serve them hot from the oven with a spicy tangy chipotle mayo and you've got a winner of a side dish!
Combine mayonnaise, finely chopped chipotle pepper, adobo sauce, and cumin in bowl. Mix until well combined. Refrigerate for at least an hour for best flavor.
Sweet Potato Fries:
Preheat oven 425 deg F (220 C).
Toss sweet potato wedges with 3 tablespoons light olive oil until well-coated.
Sprinkle sea salt, black pepper, and HALF the dry Parmesan over the sweet potato wedges and toss a couple of times to bring the wedges from the bottom of the bowl up to the top.
Sprinkle the wedges with the remaining sea salt, black pepper, and remainder of the dry Parmesan. Toss well to coat the sweet potatoes evenly.
Line a baking sheet with foil and grease with 2 tablespoons light olive oil. (Alternatively, use parchment paper with no oil.)
Arrange sweet potato wedges on baking sheet, cut edges up (curved sides down). Lean any wedges that cannot stand up on their own against the baking sheet rim.
Bake for 25 minutes until crispy. Serve with chipotle mayo.
Notes
When cutting the sweet potatoes into wedges, try not to make them too thin as they will have difficulty standing up. I get 8-10 wedges from one medium-sized sweet potato.
If any wedges do not stand up on their curved side, lean them against the rim of the baking sheet for stability.
Make sure the sweet potato wedges are evenly and well-coated in the olive oil, sea salt, pepper, and Parmesan cheese when tossing.
I use the shelf-stable Kraft Parmesan Cheese (green canister) because it clumps less and distributes more evenly over the sweet potato wedges, providing the crisp coating.
If lining the baking sheet with parchment paper, there is no need to grease it.
Refrigerate the chipotle mayo for at least an hour before serving so that the flavors have a chance to develop.
Add more spice to the chipotle mayo, if desired, by adding more cumin or some chili powder.
To reheat any leftover fries, lay them out on a parchment-lined sheet and bake in a 400F (200C) oven for 10 minutes.