Sweet Potato Fries with Sherry-Tabasco Aioli

Hot out of the fryer, these delicious hand cut fries get tossed in cinnamon, brown sugar, cayenne, and sea salt.  The highlight is a soulful blend of Smoked Tabasco and Holland House Sherry Cooking Wine  (optional Holland House Red Wine Vinegar for color, flavor)*


3 sweet potatoes (about 1 ½-2 lb), cut into fries, long batons 1/2-inch thick
1/2 tsp. cinnamon
1/3 cup dark brown sugar
1 tsp. cayenne 
2 1/2 Tbsp. salt

Sherry-Tabasco Aioli
1 cup HOLLAND HOUSE Sherry Cooking Wine
1 Tbsp. HOLLAND HOUSE Red Wine Vinegar (optional)
2/3 cup mayonnaise
1/2 Tbsp. Tabasco
1/4 tsp. ground black pepper
1/2 tsp. salt

Oil, for frying


Preheat fryer to 325ºF.  Wash the potatoes and leave the skin on.  Cut potatoes and pat dry.  Place in fryer and cook for 3-4 minutes.  Lift basket out of the fryer and let the potatoes cool.

In another small bowl whisk together the brown sugar, cinnamon, cayenne, and salt until fully mixed. Drop the blanched fries into the fryer again and finish cooking until golden brown and crispy, about 4-5 minutes. Remove from the baskets and place in a paper towel lined bowl and toss with 2-3 tablespoons of sugar mix

For the Tabasco-Sherry Aioli, begin by reducing the Holland House Sherry Cooking Wine in a small saucepan over high heat until wine has the consistency of warm syrup. Remove from heat and reserve.

In a small bowl mix together the reduced Holland House Sherry with Holland House Red Wine Vinegar, mayonnaise, Tabasco, salt, and pepper.

Serve hot sweet potato fries with the Tabasco-Sherry Aioli.

Makes 4 to 6 servings.

  • For extra flavor, use even more of the sugar mix to your desired taste.
  • Great side dish anytime of the year. 
  • Holland House Red Wine Vinegar is a wonderful bright finish to any soup, stew, or braise 


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Sweet Potato Fries with Sherry-Tabasco Aioli
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