Baked Sweet Potato Fries

I think the first place I ever had sweet potato fries was at the Bayou in Salt Lake. They serve them with a garlic chiplotle aioli (fancy word for mayo). Yum! This version bakes the fries rather than frying to save a few calories. The taco seasoning may seem strange but it will give them a kick.

6 sweet potatoes, cut into French fries
2 tablespoons canola oil
3 tablespoons taco seasoning mix
1/4 teaspoon cayenne pepper

Preheat the oven to 425 degrees F (220 degrees C).
In a plastic bag, combine the sweet potatoes, canola oil, taco seasoning, and cayenne pepper. Close and shake the bag until the fries are evenly coated. Spread the fries out in a single layer on two large baking sheets.
Bake for 30 minutes, or until crispy and brown on one side. Turn the fries over using a spatula, and cook for another 30 minutes, or until they are all crispy on the outside and tender inside. Thinner fries may not take as long.

Garlic-Chipolte Aioli
6 tablespoons mayonnaise
2 generous teaspoons very finely chopped fresh garlic
Grated zest of 1 lime (no bitter white pith)
4 teaspoons fresh squeezed lime juice
2 teaspoons finely chopped chipotle chile with a little sauce from the can (look for chile chipotles en adobo sauce)
Salt and freshly ground black or white pepper to taste

Place the mayonnaise in a small mixing bowl and stir in the fresh garlic, the lime zest and juice. Stir in the chipotle chile. Season the mayo with salt and a generous amount of pepper. You could serve this with calamari too.