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Sweet Potato Fries with Chipotle Mayo
A more nutritious alternative to regular French fries.
Makes 2 to 3 servings
Chipotle Mayonnaise:
½ cup mayonnaise
1 chipotle chile in adobo, finely chopped
¼ teaspoon fresh lemon juice
Sweet Potato Fries:
1 pound sweet potatoes (about 2 medium), cut into ¼-inch thick
pieces, about 4 inches long
Olive oil for spraying
½ teaspoon kosher salt
1. Prepare Chipotle Mayonnaise: Put mayonnaise, chipotle and lemon juice in
the work bowl of a mini food processor. Process on High until completely
puréed and homogenous. Transfer to a serving bowl, cover, and refrigerate
until ready to serve.
2. Make Sweet Potato Fries: Place the AirFryer Basket on the Baking/Drip Pan.
Put the cut sweet potatoes into the basket. Spray with oil. Sprinkle with salt
and toss. Spread into a single layer.
3. Put the assembled basket into the oven in the upper position. Select AirFry
with temperature set to 400°F for 15 minutes, cooking until golden brown
and crispy.
4. When sweet potatoes are ready, transfer to a serving bowl. Serve immediately
with reserved Chipotle Mayonnaise on the side.
Nutritional information per serving of Chipotle Mayonnaise
(based on 1 tablespoon):
Calories 101 (99% from fat) • carb. 0g • pro. 0g • fat 11g • sat. fat 2g
chol. 10mg • sod. 93mg • calc. 0mg • fiber 0g
Nutritional information per serving of Sweet Potato Fries (based on 3 servings):
Calories 149 (11% from fat) • carb. 31g • pro. 3g • fat 2g • sat. fat 0g • chol. 0mg
sod. 434mg • calc. 57mg • fiber 5g
Pimiento Mac ’n Cheese Cups
Bring Southern flair to a childhood favorite. These cups are full of comfort.
Makes 6 individual servings
½ cup whole milk
4 ounces cream cheese
1 cup grated sharp Cheddar cheese
¹⁄8 teaspoon cayenne pepper
1 to 2 dashes hot sauce
4 ounces elbow macaroni, cooked per package instructions
2 ounces drained, diced pimiento peppers (about ¼ cup)
2 tablespoons mayonnaise
Salt and pepper to taste
¼ cup crushed saltine crackers, divided
Butter for greasing
1. In small saucepan, combine milk and cream cheese over medium-low heat,
stirring with a wooden spoon until smooth. Add Cheddar cheese and
continue to cook, stirring constantly, until thick and creamy. Remove cheese
mixture from heat and stir in cayenne and hot sauce.
2. Add elbow macaroni, pimiento peppers and mayonnaise to cheese mixture
and stir until combined. Season to taste with salt and pepper.
3. Thoroughly grease a 6-cup muffin pan with butter and dust the inside of
the cups with half of the crushed crackers. Divide the mac ’n cheese evenly
among the cups and sprinkle with the remaining crushed crackers.
4. Preheat oven by selecting Bake with High Speed fan, and temperature set
to 350°F for 10 minutes. Once preheated, place muffin pan in the lower
position. Bake until bubbly and tops are golden brown. Allow to cool slightly,
about 5 to 10 minutes. Run a knife along the edge of each cup to loosen
from pan. Serve warm.
Nutritional information per cup:
Calories 264 (58% from fat) • carb. 18.1g • pro. 9.2g • fat 16.9g • sat. fat 9g
chol. 47mg • sod. 284.8mg • calc. 169.7mg • fiber 1g
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