Sweet Potato Fries with Basil Salt and Garlic Mayonnaise

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The mayo is of course wonderful, but on stricter days I use a low fat yogurt or Greek yogurt. Superb flavors.
The fries? I've tried no fewer that 15 recipes for sweet potato fries, have cut them every shape and size, and even in my new-this-year and well-calibrated fancy oven, I always end up with them half-mushy and partly burned. We still love them though & also eat them for healthfulness.

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These are fantastic,. I served these at a dinner party and got my non-cooking girlfriends making these for themselves. They are a healthy alternative to fried french fries. Just try em and you will be hooked.

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Awesome flavor! We love sweet potatoes and we loved this recipe. Okay, enough with the, "they aren't crispy." Some might be crispy some might not be but they have an awesome flavor. Definite keeper in my house.

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Easy, cheap and absolutely delicious! What more could you ask of a recipe!?! This is the first "Giada" recipe I have tried. I will definitely pay more attention to her contributions from now on! Did I say delicious? They're ADDICTIVE!!!! And that garlic mayonnaise! Wow, wow, wow!!!!

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I liked this recipe, but I couldn't get the fries to crisp. They were still good, but I had to eat them with a fork. My 1 year old loved them!

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I decided to try this recipe because I was looking for new flavors to go with sweet potato fries, and also because despite the fact that Giada's food always looks amazing I somehow haven't tried any of her recipes yet. This was great! The basil salt and garlic mayo went even better with the fries than I thought they would. My only suggestion (and the only reason I didn't give this 5 stars would be to reduce the cooking time to about 20 minutes instead of 40. I put them in the oven at 400 degrees for 25 minutes, and some of them were still burnt. Otherwise, amazing!

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I halved the recipe (okay, well, I used three sweet potatoes, not 2 1/2, and found much better success with the fries because they were in a single layer on the baking sheet. When they are piled on top of one another, they tend to steam and soften. No, a baked fry will never mimic a fried fry, but with the skins left on they develop a wonderful bite -- a touch of crisp on the outside and soft on the inside. Splitting the bake time between the lowest and highest racks definitely helped.

As for the seasonings, despite using extra basil it got lost in the garlicky dipping sauce (which was delicious. I'll stick to my typical seasonings of paprika and chili powder.

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Great recipe. I like to use really coarse sea salt and mix the basil and salt together and then toss with fries. The mayo is deliicious. I want to dip everything in it. I also used the mayo to spread on burgers. So good!

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absolutely amazing in every way and pretty darn good for you comparatively speaking. loved everything. AWESOME recipe.

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I have tried this 3 times, and still get black potatos, not golden and crispy. Anybody know what I am doing wrong??