Garlic Curry Aioli and Sweet Potato Fries

(This is from one of the aforementioned emails I sent recently to my friends and family.)

Hi Folks!

I'm sending along a recipe that my best friend Lizzie gave to me: it's a very yummy curry-based aioli. For those of you who are lucky enough to have tried my Mom's Chicken Broccoli casserole, it's very similar to the base sauce in that.

Also included here is a great recipe for Sweet Potato Fries that go perfectly with this sauce. The serving size here is based on a snack for one or two people, but this would make a great party food, so adjust the number of potatoes to your liking. Enjoy!

Lizzie May's Garlic Curry Aioli

POINTS® value | 1
Servings | 12

sauces | This sauce is very good served with any starchy root vegetable, including potatoes, carrots, and sweet potatoes

Ingredients
• 4 tsp curry powder
• 1/8 tsp paprika
• 3/4 cup reduced-calorie mayonnaise
• 2 Tbsp fresh lemon juice
• 4 clove garlic clove(s)
• 1/2 tsp lemon pepper
• 1/4 tsp kosher salt

Instructions
Mince the garlic cloves, and combine with the mayonnaise. Whisk in the fresh lemon juice.

Stir in the curry powder, eye-balling to taste (I thought 4 tsp was just about right). Add a dash of paprika, and add salt and lemon pepper to taste.

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Sweet Potato Fries

POINTS® value | 2
Servings | 2

snacks | These fries are perfectly complemented with Lizzie May's Garlic Aioli.

Ingredients
• 1 large sweet potato
• 1 tsp olive oil
• 2/3 tsp kosher salt

Instructions
Pre-heat the oven to 400 degrees.

Peel the sweet potato and slice it into thin strips about 1" wide by 4" long. Arrange the strips on a flat baking sheet. Drizzle on the olive oil and sprinkle with salt, then toss the ingredients until the potatoes are thoroughly coated.

Bake in the oven for about 25- 30 minutes, turning once, until the fries are toasted on the outsides.

Yummy!