Crispy Sweet Potato Fries With Garlic Rosemary Aioli

Crispy Sweet Potato Fries With Garlic Rosemary Aioli

I looooove me some crispy sweet potato fries! Honestly, I think I like sweet potato fries better than regular french fries! I’m pretty sure you will too once you make this recipe! These are taken up a notch with the most delicious garlic rosemary aioli, which is an awesome dipping sauce for the fries, and takes only a minute to make. If you’re able to find white sweet potatoes, or even yams, they’ll make the crispiest fries, but with my method even the orange variety will turn out great. I made both varieties (as you can see in the images) and ate them all…I don’t judge my fries!

My husband and I just got back from a super fun trip to Southern California, where we had the opportunity to test obstacles on the American Ninja Warrior course that was filming at Universal Studios last week! Not gonna lie, it was a little terrifying getting up in front of so many people to do something that I had never done before, but I LOVE conquering my fears, and it ended up being so much fun! Everyone there was so kind and inspiring, which is just part of why I love this ninja community so much! Maybe I’ll try out for the show next year!

I’m heading out of town today for the weekend, but when I get back I’ll be working on a gluten-free dining out guide for everything that I ate in LA! I discovered some awesome restaurants, and I can’t wait to share them with you!

Being the lover of fries that I am, I’m always thinking of new ways to serve them! If you’re looking for new ways to make your fries even more delicious, and you haven’t tried my recipes for yam fries and jalapeño ranch or loaded chili fries, definitely make a batch of those as well!

Enjoy these crispy sweet potato fries with garlic rosemary aioli!

Happy cooking!

Crispy Sweet Potato Fries With Garlic Rosemary Aioli

 

Crispy Sweet Potato Fries With Garlic Rosemary Aioli

Ingredients

Instructions

  1. Cut the sweet potato into 1/4” matchsticks. Soak the fries in a bowl filled with ice water for one hour. This process removes some of the starch, making for much crispier fries. Drain and rinse the fries, then pat dry with paper towels or a clean dishrag.
  2. Preheat your oven to 425 degrees. Toss the fries with the melted ghee/coconut oil directly on a baking sheet. Place the fries in a single layer, making sure the fries aren’t too close to one another. Sprinkle with sea salt and black pepper. Place on the middle rack in your oven and bake for 15 minutes. After 15 minutes, carefully flip the fries and bake for an additional 5-10 minutes, or until both sides are browned.
  3. While the fries are cooking, let’s make the quick aioli! Place all of the ingredients (except for the rosemary and garlic) in a tall container (I use a 2 cup Pyrex measuring cup). Place an immersion blender at the bottom and turn on. Once the mixture starts to blend together and become thick, move the immersion blender slowly towards the top, until it is well blended, for about 30 seconds. Add the rosemary and garlic to the container and blend once again until mixed well. That’s it! Enjoy! **FYI this recipe only works if you’re using an immersion blender. If you’re using a regular blender or Vitamix, follow the guidelines HERE and simply mix in the salt, rosemary and garlic.
http://livinglovingpaleo.com/2016/04/15/crispy-sweet-potato-fries-garlic-rosemary-aioli/

 

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Crispy Sweet Potato Fries With Garlic Rosemary Aioli

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2 Responses

  1. Kandace V.
    | Reply

    I just made the aioli sauce. I didn’t have any avocado oil, but substituted it with walnut oil. I used a full tbsp of fresh minced garlic (we love stinky breaths in this household ?). It was delicious! Thank you so much for this AWESOME recipe. This one is going in the recipe binder!

    • livinglovingpaleo
      | Reply

      So glad you enjoyed it, Kandace!

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