Sweet Potato Fries with Gochujang Mayo (Gluten-Free)

Ingredients

• 2 large Sweet Potatoes
• 2 tbsp Olive Oil
• 1/2 tsp Salt
• 1/4 tsp Black Pepper
• 1/2 cup Mayonnaise
• 1 tbsp Gochujang (Korean Chili Paste)
• 1 tsp Honey
• 1 tsp Lime Juice

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Position an oven rack in the middle of your oven and preheat the oven to about 205°C (200°C). Peel the 2 large sweet potatoes. Cut each sweet potato lengthwise into 0.635 cm (0.6 cm) thick planks, then cut the planks into 0.635 cm (0.6 cm) wide sticks, resembling fries.
2. 2In a large bowl, add the cut sweet potatoes, 2 tablespoons of olive oil, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Toss everything together until the sweet potatoes are evenly coated.
3. 3Arrange the seasoned sweet potato fries in a single layer on a large rimmed baking sheet, ensuring they are not overlapping.
4. 4Bake the sweet potato fries for 20-25 minutes at about 205°C (200°C). After 10-12 minutes, carefully flip the fries with a spatula to ensure even cooking. Continue baking until they are golden brown and crispy.
5. 5While the fries are baking, prepare the gochujang mayo. In a small bowl, combine the 1/2 cup of mayonnaise, 1 tablespoon of gochujang (Korean Chili Paste), 1 teaspoon of honey, and 1 teaspoon of lime juice. Whisk until smooth and well combined.
6. 6Carefully remove the baked sweet potato fries from the oven. Serve them hot immediately with the prepared gochujang mayo dipping sauce on the side.

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