Experimentation Sunday: Sweet Potato Fries and White Barbecue Sauce

This supper worried me a little, or a lot -- in the "we might have to make a frozen pizza if we can't stomach it" kind of way. It's one of those suppers that sounds good in theory, and then at each step got worse and worse. The sweet potato fries were a hit, and Alex says to quote him saying they're the best he's ever had, but next time I'll want to find a better sauce for them.



Ever heard of white barbecue sauce? Evidently it's popular in northern Alabama. I've never had it, but as a fan of mayo I was eager to try it. (I know it's disgusting; it's my guilty pleasure.) Now, you may not want to take my word for it because I can't be absolutely sure that what I made actually is Alabama white. Then again, maybe I just don't care for it. But I consulted several recipes and found that they all had nearly equal parts mayo and vinegar, a little lemon juice, some salt, pepper, sugar, and cayenne. I used cider vinegar and made a small batch. Alex said he enjoyed it, but I'm not sure if he just likes more vinegar tang than I do, or if he was just being nice.

I put the sauce over sweet potato fries, made in the oven. These were a hit! Again I consulted several recipes; I cut a sweet potato into fry-style strips, tossed with a little olive oil, salt, and cumin, and baked at 400F for about half an hour, flipping halfway through.

We also had barbecue-spice rubbed tofu (from a packet) and broccoli.