Part of my meal prep this week involved sweet potatoes, so I thought why not get an extra sweet potato to make some fries! I actually have made them before and showed them on my Instagram story. I thought this time it would be nice to dedicate them to a Make Your Own Happy Hour Adventure!

Mai Tai Time

First off, let’s get our drink on! In this case tropical drink! I decided to go with a Mai Tai. However, this is made in the traditional fashion and not just a mash-up of whatever tropical juices you find around with rum.

Ingredients for a Mai Tai

Here are all the ingredients you will need in order to make this drink that will transport you to the Hawaiian Islands. You are probably wondering what is in the second to last bottle on the right. Well, that right there is a unique simple syrup dedicated to the making of a Mai Tai. As you can see it has a bit more of a darker tone than a typical simple syrup. The only ingredients you need to add are salt and vanilla extract. Just those two things help to transform the syrup into something else.

Smuggler’s Cove Recipe


As you can see it recommends using Pierre Ferrand dry curacao. However, this bottle of liqueur costs $43 a bottle! Definitely, a bit out of my price range, so I went with another brand of curacao for $10. Maybe next time I’ll go all out and go for the pricier bottle.

After getting everything poured and mixed together I had myself a classic Mai Tai. Would it have been better if I had an ocean breeze passing by? Sure but it still helps to transport me to a tropical paradise. It may have been a tad too sweet, perhaps from the brand of curacao I used, but all in all a wonderful drink.

Ingredients for Mayo

What good are french fries without a sauce to complement them with? So I decided to go the ambitious route and create my own mayonnaise. I did not have classic dijon mustard but I heard one can use your favorite mustard as a replacement. The only mustard we had was brown mustard, so I thought it would have to do. I also did not have white vinegar but I read just having lemon juice would be fine as well.

Getting the base ready

To start the process you will want to remove the egg yolk from the egg whites and place them in a bowl. After whisking the yolk you will place a ½ teaspoon of mustard and whisk. While whisking you are going to pour in the olive oil slowly. When I say slowly, I mean SLOWLY because that is the key to mayo. After pouring half of your oil, 250 mL, you will want to put in your lemon juice, 1-2 tablespoons. Then get back to whisking the rest of the oil.

Garlic Prep

Not only did my ambitious self want to make hand whisked mayo, but I also wanted to kick it up a notch. How can one do this you may ask? Well, why not a roasted garlic mayo! Roasted garlic is very simple to make all you need to do is peel off as much of the outer layer of the garlic as you can. Cut off a bit of the top to ensure all garlic is exposed. Then drizzle a bit of olive oil on. Wrap it up in foil and throw it in an oven set at 400 degrees Fahrenheit for 40 minutes.

Roasted Garlic

Pull it out of the oven and prepare to start drooling as the scent of roasted garlic wafts through the air. Just look at the glistening soft garlic waiting to be mixed in with some aioli.

Roasted Garlic Mayo

After sweating and mixing that whisk for what seemed like ages I had finally completed my ambitious task. And…it did not turn out to what I was expecting. From the video, I saw the mayo still turned out a touch of yellow so there was no concern there. It was the taste that got me. It was a bit oily and there was just this sour taste, which came from the lemon juice. Should I have actually gotten the sure-fire ingredients I needed to make a creamy mayo? Probably. In the end, you win some, you lose some. Let’s move on to the winning stuff.

Sweet Potato

First, you’ll want to start off with a cleaned sweet potato. Then get to peeling! After you peel them it is up to you to get them into the french fry shape you so desire.

Cut Sweet Potato

I may have gone for a more rustic cut on my potatoes, but in the end, a french fry is still a french fry no matter the shape. Place them in a bowl for tossing because you’ll want to get an even coating of olive oil, salt, pepper, and garlic powder. Once tossed, you’ll want to toss them into the air fryer or oven set at 400 degrees Fahrenheit for 20 minutes. Make sure to flip halfway through.

Fry Sauce

While waiting for those to cook I went ahead and created another sauce. A much simpler sauce. All you need to make this sauce is equal parts mayo, store-bought this time, and ketchup. Mix it up and you have a classic fry sauce.

Air Fried Sweet Potato Fries

Viola! Our task is complete. Nice crispy sweet potato fries just waiting to get devoured. They were all perfectly seasoned with the right amount of salt. The beauty of sweet potato fries is the fact of the sweetness of course. It’s a nice change to the traditional potato french fry, which don’t get me wrong are still amazing, but it’s good to switch things up.

As I said in my Air Fried Onion Rings Adventure, it sucks when something turns out bad. I’m just lucky that in this case, it was just the sauce and not the main item.



Food: (without counting mayo)


Work Level: (including mayo)


What is your go-to type of fried potato side? French Fries, Tater Tots, Waffle Fries, etc.

Let me know down below in the comments and be sure to share with friends and family that would enjoy this Happy Hour.

May the adventures continue! Cheers!



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