Sweet Potato Fries with Sriracha Aioli (Vegan + Gluten Free)

IMG_8780How 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.

IMG_8748They 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.

IMG_8765They 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.

IMG_8792If 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.IMG_8808

 Ingredients 

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

Instructions

-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!

Notes

-This is just for one potato but you can add to the amount of each ingredient for however many potatoes you need.

You may also like

4 Comments

Leave a Reply

Your email address will not be published. Required fields are marked *