Truffle Sweet Potato Fries

By Ben · cooked up in Sprig

Truffle oil and fresh thyme transform ordinary sweet potato fries into something luxurious, while the bourbon-maple aioli adds a smoky sweetness that clings to every crispy edge. The fries emerge golden and caramelized from a double-frying technique that creates the ultimate contrast of textures. This is the kind of indulgent side that turns a casual dinner into a special occasion.

Ingredients

• 4 pounds sweet potatoes, peeled and cut into 1/2-inch thick fries
• 8 cups vegetable oil for frying
• 3 tablespoons truffle oil
• 2 tablespoons fresh thyme leaves
• 2 teaspoons kosher salt
• 1/2 teaspoon freshly ground black pepper

• 1 cup mayonnaise
• 3 tablespoons pure maple syrup
• 2 tablespoons bourbon whiskey
• 1 tablespoon Dijon mustard
• 2 cloves garlic, minced
• 1 tablespoon fresh lemon juice
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon cayenne pepper

Instructions

1. Soak the cut sweet potato fries in cold water for 30 minutes to remove excess starch. Drain and pat completely dry with paper towels.
2. Make the bourbon-maple aioli by whisking together mayonnaise, maple syrup, bourbon, Dijon mustard, minced garlic, lemon juice, smoked paprika, and cayenne in a medium bowl until smooth. Refrigerate until ready to serve.

1. Heat vegetable oil in a large heavy pot or deep fryer to 325°F. Working in batches, fry the sweet potatoes for 3-4 minutes until they're cooked through but not yet golden. Remove and drain on paper towels.
2. Increase oil temperature to 375°F. Fry the partially cooked sweet potatoes again in batches for 2-3 minutes until golden brown and crispy. Drain briefly on paper towels.

1. Immediately toss the hot fries with truffle oil, fresh thyme, kosher salt, and black pepper in a large bowl until evenly coated.
2. Serve immediately with the bourbon-maple aioli on the side for dipping.

Chef's tips

Nutrition (per serving, estimated)

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