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Crispy Garlic & Cayenne Sweet Potato Fries with Creamy Avocado Aioli
What I love most about these fries is they're so easy to make. With only a few staple ingredients, you can throw together this delicious side without making a mess in the kitchen. Plus, the creamy avocado aioli pairs perfectly with these fries and can even be used to top a juicy grass-fed burger!
Prep Time 15 minutes
Cook Time 40 minutes
Servings
Ingredients
Sweet Potato Steak Fries:
Prep Time 15 minutes
Cook Time 40 minutes
Servings
Ingredients
Sweet Potato Steak Fries:
Instructions
Creamy Avocado Aioli:
  1. Mash avocado (remove pit and skin), add greek yogurt, garlic powder, salt and pepper in a medium bowl until well combined and no chunks remain.
Fries:
  1. Pre-heat oven to 450 degrees and grease baking sheet with evoo spray.
  2. Slice the ends of sweet potatoes off, then cut in half length wise (hot dog style). Cut strips again into smaller strips, about 1/2 inch wide.
  3. In a large bowl, toss sliced sweet potatoes in evoo, salt and pepper blend. I typically use my hands to massage the oil and seasoning into the potato slices.
  4. Place sweet potatoes on baking sheet in a single layer. Use two baking sheets if necessary.
  5. Bake in oven for 20 minutes.
  6. Flip and bake for 10 minutes.
  7. Flip again and reduce heat to 375 and bake an additional 10 minutes.
  8. Depending on your desired level of crispiness, you can broil fries for 2 minutes on high. (I typically don't broil them but on occasion, I will!)
  9. Remove from oven and enjoy warm fries with avocado aioli!
  10. Fries will stay good in the fridge for about 5 days.
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