Maple Sweet Potato Fries with Garlic Allioli - Plant-Based GF
Sweet potato fries can be baked or air fried. Either way, they are delicious served with a few dipping sauces. Here I made a Garlic Allioli and Spicy Sriracha Ketchup.An easy to make side dish, served with your choice of protein.Vegan, Vegetarian, sodium friendly, child friendly, diabetic friendly, celiac friendly, and weight management friendly.
Equipment
- Large frying pan with parchment paper or air fryer
- Large Mixing Bowl
- Small Mixing bowl
- Spatula, Whisk
- Garlic Press
- 1/2 cup, 1/4 tsp, tbsp.
Ingredients
- 1-2 Large Sweet Potato's washes, peeled and sliced into fries
- 2-3 tbsp Extra Virgin Olive Oil
- 1-2 tbsp Maple Syrup
- 1/2-1 tsp Himalayan or Sea Salt ground
- 1/4 tsp Black pepper ground
Allioli Sauce
- 2 Garlic cloves pressed
- 1/2 cup Mayonnaise plant-based
- 2 tbsp Butter plant-based - melted
- 1 tbsp Lemon juice fresh
- 1/4 tsp Black pepper ground
- 1/4 tsp Basil dried
Instructions
- Preheat over to 425°F
- If Baking the fries:Place the prepared sweet potato fries in the large mixing bowl. Add in the olive oil, maple syrup, salt and pepper. Toss well to coat all fries.Place them on the baking sheet parchment paper.Bake for 15 minutes. Turn fries over.Bake for another 15-20 minutes until cooked.
- As the fries are cooking, take the small mixing bowl and add in the mayo, garlic, butter, lemon juice, black pepper, basil and whisk well together.Put in the fridge to set while the fries are cooking.
- Optional dipping sauce is mix together to taste sriracha and ketchup. To add more heat, add in red pepper flakes. Mix well.
- Serve while the fries are hot. Serve with the dipping sauces of choice.
Tried this recipe?Let us know how it was!