How long has it been since I mentioned how much I love sweet potatoes on here? It’s at least been over a week so that’s probably too long. I love them in any form but sweet potato fries are my weakness.
They can be sort of finicky to make though and they tend to end up soggy sometimes. If you toss them with a bit of cornstarch (or flour) that helps them crisp up in the oven. Turning on you’re broil for the last few minutes of them cooking helps too.
They are perfect to eat with sandwiches, burgers (veggie or other), wraps, as a side with a big salad, anything you’re heart desires really. I love to dip them in this sriracha aioli. It’s the perfect combination of creamy and spicy and pairs perfectly with the sweetness of the potatoes.
If you do try this or any other recipe, let me know! Leave a comment and don’t forget to take a picture and tag it #modernlittlevictories on Instagram! I’d love to hear what you think and what you create in your kitchen.
1 large sweet potato, peeled or scrubbed clean
1 tbsp olive oil
1 tbsp cornstarch (or flour)
salt to taste
2 tbsp vegan mayo (I use just mayo)
1 tbsp sriracha
-Preheat oven to 425 degrees
-Cut sweet potato into evenly sized matchstick pieces
-Toss with olive oil, flour and salt
-Arrange in an single layer on a large baking sheet or two small ones.
-Cook for 15-20 minutes, flip over and let cook another 10 minutes.
-Turn on your broil for the last couple minutes and let them really crisp up but be careful not to burn them.
-Mix the mayo and sriracha together and serve!
-This is just for one potato but you can add to the amount of each ingredient for however many potatoes you need.