^[1]Serves 4-6

Free of: All top allergens, except egg (in optional garlic mayo), and gluten-free

Ingredients

• 4 sweet potatoes, peeled
• 2 tbsp (30 mL) olive oil
• 1 tsp (5 mL) each salt and pepper
• 4 egg yolks
• 1 clove garlic, minced
• 1 tbsp (15 mL) Dijon-style mustard  [*Look for allergen-free brands; for mustard allergy, can omit]
• 1 1 ⁄2 cups (375 mL) vegetable oil

Method

1. Pre-heat oven to 400º F.
2. Slice potatoes into ¼-inch wedges and toss with olive oil, salt and pepper. Line a large, rimmed cookie sheet with parchment paper. Spread spread wedges on it in a single layer.
3. Roast in oven 30-40 minutes, turning once, until evenly browned and cooked through.
4. To make mayo, place egg yolks in food processor. With it running, add garlic, mustard, salt and pepper until combined.
5. Slowly add oil until mayonnaise comes together. Place in a dipping bowl and serve with fries.

Note: For egg allergy – skip the mayo and serve with salt or another favorite condiment.

Recipe by Simon Clarke

First published in Allergic Living magazine.
To order the magazine, click here ^[2].