Sweet Potato Fries
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I remember the first time I tried sweet potato fries at a tiny seaside café on a breezy summer evening, and the memory popped up as I read this post. The fries were crisp on the outside, with that perfect caramelized edge, while the interior stayed buttery and soft, just the way you’d hope a sweet potato should be. I dunked them in a simple garlic aioli I whipped up later that night, and the combination was unexpectedly comforting, like a warm hug after a long day of surfing. Since then, I’ve experimented with different seasonings—cajun, rosemary, even a sprinkle of parmesan—but I always come back to the classic salt-and-pepper version because it lets the natural sweetness shine. Your recipe’s…