White sweet potatoes seasoned with sesame, nori, togarashi, and scallions make an addictive and easy-peasy snack.
After a busy few months, Jay and I were elated to escape the confines of the city last weekend to take a couple of long hikes in the woods. The tall trees, quiet earth, sunshine, and occasional waterfalls were the perfect antidote to the current misery of the world. Strolling through the woods next to a babbling brook was the exact opposite of scrolling my Facebook feed reading the rantings of babbling trolls.
I'm planning to take a lot of hikes in the next four years.
Jay and I have a little post-hike ritual that we invented back when we were both bojon (=no job, backwards) and had all the time in the world (though not much of the moneys). We'd explore a new-to-us trail in Marin or the East Bay, or walk on the beach, or hop on Muni in the hopes of exploring a different San Francisco neighborhood (assuming the bus didn't break down). Then we'd find the closest brew pub and wash down an order of fries (preferably garlic) with a couple of cold ones. We called it a Bojon day.
After our epic hike last weekend, we staggered into Mill Valley Beer Works and ordered just that (plus a few tasty small plates including beet soup with crème fraiche and cacao nibs, radicchio slaw with orange yogurt dressing, and the gooiest ball of burrata slathered on grilled bread with fennel and persimmon). Beer and fries are the ideal post-exertion treat because: salt, fat, booze, and creamy potatoes. Though now that we're not quite so bojon, splurging on some vegetable matter seemed like a good idea.
Back home and still in french fry mode thanks to Liz, I baked up a batch of these sweet potato oven fries. Japanese sweet potatoes have burgundy skin that gives way to ivory flesh. They're a bit more dense and less fibrous than orange sweet potatoes, but with the same earthy deliciousness. While regular sweet potato fries tend to be soggy and limp, these cook up a bit more sturdy – still not as crisp as regular potatoes, but easier to dip than their jewel-toned counterparts.
The flavors are inspired by a dish of sweet potato fries I enjoyed at Pacific Catch with my sister and niece over the holidays. The wasabi aioli on the side is completely addictive for horseradish fans like myself. The sesame gets nice and toasty in the oven, a bit of togarashi adds kick, and some slivered crispy nori and scallions make it feel like a party.
So this year, if you find yourself getting bummed out by bullies, nettled by narcissists, maddened by misogynists, rattled by racists, or if you just need a dose of Bojon, might I recommend a walk in nature, some crispy root vegetables, and a swig of something refreshing.
And please take me with you.
More Side Dishes:
- Carrot and Watermelon Radish Pickle
- Green Goddess Mashed Potatoes
- Roasted Delicata Squash with Brown Butter & Pomegranate
- Gluten-Free Stuffing with Leeks & Goat Cheese
*Thanks for reading! For more Bojon Gourmet in your life, follow along on Instagram, Facebook, or Pinterest, purchase my gluten-free cookbook Alternative Baker, or subscribe to receive new posts via email. And if you make these sweet potato oven fries, I’d love to see! Tag your Instagram snaps @The_Bojon_Gourmet and #bojongourmet.*
Japanese Sweet Potato Oven Fries with Wasabi Aioli
Print Recipe Pin RecipeIngredients
Fries:
- 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
Aioli:
- 2 tablespoons (30 ml) good mayonnaise (such as Spectrum Olive Oil)
- ½ teaspoon wasabi paste (more to taste)
- squeeze lemon juice
Instructions
- 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.
Notes
Nutrition
Karlie says
OMG 😍 fries have never looked so good. Whipping these up asap <3 also that sounds like a lovely ritual I might need to borrow sometime !!
Jess @Nourished by Nutrition says
Ah, getting out into nature is always the best way to reset. I know it definitely makes me feel more grounded, in tune with the world around me, and my head more clear. Recreating your bojon (love this!) days sound like a wonderful, necessary indulgence. And these fries (!!!). Japanese sweet potatoes are by far my favorite food. I typically stock up weekly and roast them whole in large batches at the beginning of the week so they're ready to heat up and top with almond butter and cinnamon. I'm pulled to eating them sweet but I now have an itch to try them with this savory Asian flare!
val says
Yum--one of my favorite vegetables! I love to bake them and then slather with miso butter.
heather (delicious not gorgeous) says
ahhhhh these sound so good! i love how nutty japanese sweet potatoes are, and i basically use furikake on everything, so i'll have to make these asap!
Laura | Tutti Dolci says
I'm craving a big batch of these fries, they look fab!!
Allyson (Considering The Radish) says
These look fantastic- I'm going to have to keep an eye out for Japanese sweet potatoes. I'm also going to take a leaf out of your book, and increase my number of hikes in the next few years.
janet says
how fast do we all need to hike to get the world re-calibrated on its axis? while it continues to kick us all in the axis I will be needing copious amounts of comfort food, so thank you for these side-lit beauties with all my favorite flavors.
Sam says
So flipping delicious sounding. All my favourite flavours going on.
Amisha says
These fries look amazing as does all your food Alanna! And Your pictures are fabulous! :) You got me craving a hike and fries and beer ;)
Alanna says
Aw thank you lovely!! <3 <3 <3
Denisse | Le Petit Eats says
Obsessed with Japanese sweet potatoes. And I too find myself suddenly needing all the hikes and all the fries (especially this yummy version)...for at least the next 4 years.
Alanna says
Oh man, tell me about it! Thanks for the sweet note. :)
Erika says
OMG. Somehow I had completely missed the line in your bio all these years explaining what "bojon" is...FINALLY I UNDERSTANDDD. And I love it and these fries so much. And would love to come back to CA ASAP to hike and eat fries and drink beer with you!!! <333
Alanna says
Haha! Aw, yes please some back! You're welcome any time! <333
michelle says
Thank you for this post, your words were comforting and so well stated. What can I say, you're the best :) Not to mention these amazing fries...
Alanna says
That means a whole lot to me. <3
Terri F says
Why do Japanese sweet potato fries need political commentary? So sad.
Alanna says
Thank you for your thoughts Terri. This is a personal recipe blog so I like to share a bit about myself and my thoughts that lead to my recipe creations. I actually find it the opposite of sad, as evidenced by the sweet community of comments above! However you can always skip the post and head straight for the recipe if you prefer.