Number one, I love sweet potato fries. Number two, I love aioli. Put them together and I am in heaven!!! Ken took the deep fryer outside to do the fries so the house wasn’t smelling like oil afterwards. Good idea!! These are a treat, something that you don’t of course have all the time. I prefer sweet potato over regular fries any day. A mandolin makes fast work of these fries. The aioli has a smokey wonderful flavor with the addition of smoked paprika. It would go wonderfully with shrimp also as a dipping sauce.
2 sweet potatoes, peeled
Canola oil for frying
1 garlic clove, minced
1/2 tsp. coarse salt
1 egg yolk
1/4 cup olive oil
1 tsp. smoked paprika
Using a mandolin on the fries setting, slice sweet potatoes and place in water so as not to brown.
Mash the garlic clove with the 1/2 tsp. salt. Add the egg yolk and with a hand held mixer whip egg until light lemon color maybe 1-2 min. Slowly drizzle in olive oil, drop by drop in the beginning and continue whipping until all oil has been incorporated and the aioli is thick. If you would like more aioli you can add more oil up to 1/3 cup. Add the paprika and mix well. Chill until ready to use.
Heat the oil in a large pot or deep fryer. Dry fires well and cook until lightly browned in the hot oil. Serve with the aioli.