Southwestern Yam Fries with Chipoltle Mayonaise

Serves: 6

Ingredients

• 4 Sweet potatoes washed but not peeled
• 1½ tablespoon olive oil (22.5ml)
• 2 tablespoons fresh limejuice (30ml)
• 1 teaspoon salt or more to taste (5ml)
• ½ teaspoon fresh ground pepper (2.5ml)
• ½ teaspoon ground cumin (2.5ml)

Chipotle mayonnaise:

• 1 cup whole egg mayonnaise (250ml)
• 2 chipotle chilies in adobo sauce finely minced
• Juice of 1 large orange
• 2 tablespoons chopped fresh cilantro leaves (30ml)

Directions

1. Cut potatoes into ¼ inch wedges.
2. Preheat barbeque to medium heat 350F (176C). Brush grill with oil to prevent sticking.
3. Place the potatoes, oil and limejuice in a sealable bag and toss to coat.
4. In a small bowl combine the salt, black pepper and cumin. Set mixture aside.
5. Remove potatoes from bag and place on a tray.
6. Place the potatoes on the grill over direct heat.
7. Grill 6–8 minutes per side or until tender and golden brown.
8. To prepare mayonnaise, place all ingredients into a medium bowl and whisk until smooth. Keep refrigerated until needed.
9. Remove potatoes from the grill and sprinkle with cumin seasoning mix.
10. Serve potatoes hot with Chipotle mayonnaise for dipping.