The weather is getting warmer, and our team’s preferred summer read is a good cookbook. In the #SKCookbookClub series, our team highlights the must-reads of the moment. Our recent addition is Now & Again by Julia Turshen, here’s her recipe for Sweet Potato Oven Fries with Comeback Sauce.
Now & Again is the latest cookbook by best selling author Julia Turshen. The recipes are both crave-worthy and doable, full of classic dishes that celebrate the seasons and will gather a crowd. Now & Again also has great ideas for reimagining leftovers as well as stress-free hosting for any occasion or skill level. Julia Turshen is also the founder of Equity At The Table (EATT), an inclusive digital directory of women and non-binary individuals in food.
You might be wondering, what’s Comeback Sauce? Julia explains in the book that this sauce originated in central Mississippi where got its name from being so good you keep coming back for more. There’s definitely no arguing that! Her version pairs well with an expertly spiced sweet potato fry, perfect for double and triple dipping (no shame in that).
Sweet Potato Oven Fries with Comeback Sauce
Page 156 | Serves 6
1 teaspoon kosher salt, plus a pinch
1 teaspoon garlic powder
1 teaspoon sweet paprika
1 teaspoon ground cayenne pepper
¼ cup olive oil
2lb sweet potatoes (about 3 large), scrubbed and cut into ⅓ thick
¼ cup Sir Kensington’s Classic Mayonnaise
1 tablespoon Sir Kensington’s Classic Ketchup
2 tablespoons prepared white horseradish
2 tablespoons fresh lemon juice
- Position oven rack in the center of your oven and a second rack in the top third and preheat to 425 degrees. At the same time, place two sheet pans in the oven to heat.
- In a large bowl, stir together 1 teaspoon of the salt, the garlic powder, paprika, cayenne, and olive oil. Add the sweet potatoes and stir to coat well with the oil mixture (your hands are really the best tools for this job).
- Once the oven and the sheet pans are hot, divide the sweet potatoes evenly between the sheet pans and spread them out in a single layer. Roast until the undersides are starting to brown and crispy, about 15 minutes. Flip the fires over, switch the pans between racks so the sweet potatoes cook evenly, and continue to roast until completely tender when pierced with a paring knife and browned and a bit crisp all over, about another 15 minutes.
- While the sweet potatoes are roasting, in a small bowl, whisk together the mayonnaise, ketchup, horseradish and lemon juice. Season with the remaining pinch of salt and reserve.
- Transfer the sweet potatoes to a serving platter and the sauce to a small bowl. Serve immediately.