Sweet Potato Fries with Chipotle-Lime Aioli

Prep the Fries:

1. Peel the sweet potatoes. Using a sharp knife, cut a thin slice off of the bottom of the sweet potato so it sits flat and sturdy on your cutting board. Cut the potato lengthwise into 1/4-inch slices, then each slice into 1/4-inch lengths to create a matchstick shape. Make the slices as uniform as possible for even cooking. Rinse in cold water and thoroughly pat dry.**
2. Place 1 tablespoon cornstarch or arrowroot powder in a gallon-sized ziptop storage bag. Add about 1/3 of the cut potatoes, seal the bag, and shake to create a thin coating on the fries. Repeat with the remaining potatoes in two separate additions, adding additional cornstarch or arrowroot powder to the bag as needed.

To Deep Fry:

1. Heat oil in a heavy-bottomed pot with high sides (I use my Dutch oven) and bring to 325-350 degrees F. Add sweet potatoes in small batches, being careful not to overcrowd the pan. Keep the fries moving with a "spider" tool and remove from the oil when golden brown and crisp, regulating the heat as needed to maintain oil temperature. 
2. Drain on a paper towel lined baking sheet and immediately sprinkle with sea salt. Reheat oil to 325-350 degrees and repeat until all potatoes are fried. If desired, place cooked fries on a baking sheet and hold in a 250-300 degree F oven to keep warm until all fries are ready to serve.

To Bake:

1. Preheat oven to 450 degrees F with racks in the midde- and upper-third positions. Coat 2-3 baking sheets (I use half sheet pans; nonstick is best) with about 1-1/2 tablespoons of oil each. Divide prepared sweet potatoes between the pans in even layers, being careful not to overcrowd the fries for the crispiest results (you want the air to be able to circulate around the sides of each fry; if not, they will steam instead of roast). Turn fries in the oil so that all sides are lightly-coated. Bake for 10-15 minutes.
2. Remove from oven and flip the fries with a thin metal spatula to crisp the second side. Continue baking for 5-10 minutes until fries begin to lightly puff, caramelize, and reach desired crispness. Keep a close eye during the last few minutes so that the fries don't over-caramelize and burn. Remove from the oven and sprinkle with sea salt. Serve immediately.

Make the Chipotle-Lime Aioli

1. In a bowl, whisk together mayonnaise, minced chipotle peppers in adobo (amount to taste, depending in your preferred heat level), minced garlic, lime juice, and chives. Season to taste with salt. Refrigerate until ready to serve.