Japanese Sweet Potato Oven Fries with Wasabi Aioli
White sweet potatoes seasoned with sesame, nori, togarashi, and scallions make an addictive and easy-peasy snack.
Prep: 5 minutes
Cook: 20 minutes
Total: 25 minutes
Servings: 3 -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
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.
Japanese sweet potatoes have a burgundy skin and ivory interior, though russets or regular sweet potatoes can likely stand in if need be.
Nutritional values are based on one of three servings.
Calories: 274kcal | Carbohydrates: 19g | Protein: 2g | Fat: 22g | Saturated Fat: 3g | Cholesterol: 4mg | Sodium: 400mg | Potassium: 314mg | Fiber: 3g | Sugar: 4g | Vitamin A: 12460IU | Vitamin C: 5.2mg | Calcium: 45mg | Iron: 0.8mg