2 lbs. Japanese Sweet Potatoes, peeled, each cut lengthwise into 8 wedges. (Murasaki sweet potatoes are drier and creamier than orange-fleshed sweet potatoes. When you roast them at high heat, their edges get unbelievably crispy)
2 tablespoons olive oil
Kosher salt and freshly ground black pepper
⅓ cup mayonnaise
¼ teaspoon finely grated lime zest
2 teaspoons fresh lime juice
cilantro
Directions
Preheat oven to 450°.
Toss sweet potatoes and oil on a foil-lined large rimmed baking sheet; season with salt and pepper.
Roast, turning once, until golden brown and crisp, 25–30 minutes.
Meanwhile, whisk mayonnaise, lime zest, and juice in a small bowl.
Season fries with salt, top with cilantro, and serve with lime mayo for dipping.
