Ingredients

The following ingredients have 4 Servings
  • 2 medium Japanese sweet potatoes (around 700 g), scrubbed and cut into 1/2-inch thick matchsticks
  • 3 tablespoons (45 g) sunflower oil (or other neutral vegetable oil)
  • 1 teaspoon brown sesame seeds
  • 1 teaspoon black sesame seeds
  • 3/8 teaspoon fine sea salt
  • a few pinches togarashi or cayenne powder (optional – for spiciness)
  • 3 nori crisps (such as Gimme brand, 2x3" each), slivered
  • dark green part of 1-2 scallions, slivered
  • 2 tablespoons (30 ml) good mayonnaise (such as Spectrum Olive Oil)
  • ½ teaspoon wasabi paste (more to taste)
  • squeeze lemon juice

Instruction

  • Position a rack in the upper third of the oven and preheat to 425ºF.
  • Place the sweet potato matchsticks on a large, rimmed baking sheet and sprinkle with the oil, sesame seeds, and salt, tossing well to coat. Spread in a single layer and bake 10-15 minutes until golden on the bottom; they should release from the pan fairly easily using a thin metal spatula once they’ve developed some color. Flip the slices over and cook until golden all over, 5-10 more minutes. Sprinkle with a bit of togarashi if using (a little goes a long way!), and the slivered nori and scallion.
  • Meanwhile, make the aioli by stirring together the mayonnaise, wasabi, and lemon juice, adding more wasabi to taste if you like.
  • Serve the fries hot with the aioli for dipping.