30
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
½
teaspoon kosher salt
Olive oil, for spraying
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 onto 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 rack Position 2 . 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 flare to a childhood favorite . These cups are full of comfort .
Makes 6 individual servings
½
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 elbows, 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 elbows, 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
each cup with half of the crushed crackers . Divide the mac ‘n cheese evenly
among the cups and sprinkle with the reserved 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 on the oven rack in
Position 1 . Bake until bubbly and tops are golden brown . Allow to cool slight-
ly, 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
Buttery Dinner Rolls
After your first bite, you will never go back to store-bought rolls again .
Makes 12 rolls
¹⁄³
cup whole milk, plus 1 tablespoon for brushing
6
tablespoons unsalted butter, plus 1 tablespoon for brushing
3
tablespoons granulated sugar
