BLT with Avocado-Basil Mayo and Garlic Sweet Potato Fries

It's officially hot as H-E double hockey stick here. Yesterday, when I got in the car to leave work, the thermometer read 107...ridiculous. We had this light dinner, which is the essence of summer and was satisfying with out weighing us down afterwards. I purchased local tomatoes and lettuce, which are in full effect right now, and paired it with an avocado mayo with basil from my herb garden. The sweet potato fries (also local) are dusted with garlic powder, cumin, and sea salt, pairing wonderfully with the sandwich.

BLT with Avocado-Basil Mayo (makes 2 sandwiches)
4 slices of whole wheat bread
1/2 avocado
1 teaspoon mayonnaise
1 Tablespoon fresh basil, finely chopped
1 tomato, sliced thinly
2 leaves of lettuce, ripped in half
6 slices of bacon, cooked and cut in half
Ground black pepper-to taste

Scoop the avocado half into a bowl. Add mayo and mash until almost smooth (I leave mine a little chunky for texture). Stir in the chopped basil and set to the side. Toast bread slices until lightly browned. Spread all slices with the avocado mayo. Top two slices of bread with lettuce, then tomato. Add black pepper to the tomato and then top with the bacon. Finish with the other slices of bread and cut in half.

Garlic Sweet Potato Fries
2 sweet potatoes, washed, peeled, and cut into batonnet (1/2"x1/2"x2-3")
1 Tablespoon of cornstarch
1 Tablespoon of olive oil
1 teaspoon garlic powder
1/4 teaspoon ground cumin
Salt to taste

Preheat the oven to 450 degrees. In a large bowl or Ziploc bag, add the sweet potatoes and the cornstarch. Shake or stir to coat the sweet potatoes. Add the olive oil and toss again. Lay in a single layer on a large cookie sheet. Make sure they have plenty of room, otherwise they will steam and not get crispy. Make for 10 minutes and flip. Bake for another 10 minutes. While baking, in a small bowl, combine the garlic powder, cumin, and salt. When the fries are done, remove from oven and immediately season.