Baked Shoestring Sweet Potato Fries with Avocado Aioli
An easy and delicious gluten-free and vegan recipe!
Scale
Ingredients
- Avocado Aioli:
- 1 avocado
- 1/3 cup Chosen Foods Vegan Mayo
- 1/2 teaspoon garlic powder
- 1/2 teaspoon ground black pepper
- 2 large sweet potatoes
- 1–2 tablespoons Chosen Foods Avocado Oil (or spray)
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon sea salt
Instructions
- Preheat oven to 425 degrees and line a baking tray with parchment paper
- Slice the ends of the sweet potatoes off then cut in half length wise, then into smaller strips (about 1/2 inch wide)
- Coat the sliced sweet potato in avocado oil, salt and pepper (you can do this in a large bowl if easier)
- Then add the sweet potatoes to baking tray and bake in oven for 20 minutes, then flip over and bake for another 20 minutes
- Broil on high for 2 minutes then remove.
- While fries bake, add avocado (take out pit and remove skin), mayo and spices to food processor and blend until well combined, and no chunks remain
- Remove Avocado Aioli and add to a small bowl for serving
- Enjoy warm fries with Avocado Aioli!
- *Fries will stay good in fridge for about 5 days, aioli will stay good for 1-2 days