Well, actually addicted to a simple limey dip, slathered on the Test Kitchen's brilliant solution to soggy sweet potato fries. [caption id="attachment_1157" align="aligncenter" width="400" caption="Baked Sweet Potato Fries"] [/caption]

I tried a lot of sweet potato fry recipes - altered the temperature, the baking time, the amount of olive oil and salt -  but they always turned out limp. I love the crisp outside/soft inside of regular potato fries, so I was thrilled to discover the Test Kitchen's trick: add beaten egg whites to the olive oil before tossing. No wonder more than a thousand people have saved the Sweet Potato Fries with Curry Mayonnaise recipe in their recipe boxes!

My guests loved the curry mayo, but I crave Thai flavours more than Indian. Enter the limey dipping sauce I adapted from the recently published Fast, Fresh & Green cookbook. Author Susie Middleton says "The sauce is my quick version of the French sauce called aioli, which is a garlicky mayonnaise usually spiked with lemon. I use good-quality store-bought mayonnaise, lime zest,  and lime juice for a fast, sassy sauce that's just as good on grilled fish or chicken as it is on sweet potato fries."

[caption id="attachment_1160" align="aligncenter" width="267" caption="My zesting friend: microplane rasp from Lee Valley Tools "] [/caption]

Limey Dipping Sauce (adapted from Fast, Fresh and Green)

• 1/2 cup mayonnaise
• zest of one lime
• juice of one lime
• 1 tsp minced fresh garlic
• pinch salt

Combine all ingredients in a small bowl and whisk well to blend. [caption id="attachment_1161" align="aligncenter" width="400" caption="Limey Dipping Sauce "] [/caption] Let sit for 10 to 15 minutes to let the flavours marry. [caption id="attachment_1162" align="aligncenter" width="400" caption="Limey dipping sauce ready yet?"] [/caption] Try to save some for the rest of the family.