Paleo Sweet Potato Fries with Pesto Aioli
 Paleo
Nut-Free
Dairy-Free
If you saw one of my last posts for my paleo nut-free pesto recipe, you’ll remember hearing that I LOVE pesto. I had some leftover pesto sitting in my fridge, and some sweet potatoes that needed cooking and BAM I had the idea for sweet potato fries with pesto aioli. The idea was really built up in my head and when I taste tested it, it was even better than I had imagined! This is one recipe you definitely will not want to miss!
Now I am a firm believer that pesto will go with almost anything, and these sweet potato fries are no exception. The sweet potato fries are lightly seasoned with just salt, pepper, and paprika, and while they are great on their own, they go to the next level with this aioli! This recipe is also so easy to make. The aioli takes a matter of minutes and the most difficult thing about making the sweet potato fries is waiting for them to finish cooking!
What do I need to make these sweet potato fries and pesto aioli?
- Sweet potatoes
- Avocado oil
- Paprika
- Sea salt
- Pepper
- Mayonnaise
- Pesto – try my favorite nut-free pesto recipe here!
- Dijon mustard
- Lemon juice
Servings:
4
Prep Time:
10 minutes
Cook Time:
35-40 minutes
Total Time:
45-50 minutes
Ingredients:
Sweet Potato Fries:
- 2 large sweet potatoes
- 2 tablespoons of avocado oil
- 1/2 teaspoon of paprika
- salt and pepper to taste
Pesto Aioli:
- 1/2 cup of mayonnaise
- 2 1/2 tablespoons of pesto – try my nut free pesto here
- 1 teaspoon of Dijon mustard
- 1 tablespoon of lemon juice
Instructions:
Step 1
Preheat oven to 450 degrees and line a large baking sheet with parchment paper or lightly oiled foil, and set aside
Step 2
Place sliced sweet potatoes into a large bowl. Sprinkle with salt, pepper, and paprika. Spread sweet potatoes onto prepared baking sheet so they are in a single layer with no overlapping
Step 3
Place sweet potatoes into the oven and bake for 20-25 minutes. Flip sweet potato fries, rotate the pan 180 degrees, and continue baking for another 10-15 minutes, or until cooked through completely
Step 4
While sweet potatoes are cooking, make the pesto aioli! Place mayonnaise, pesto, Dijon mustard, and lemon juice into a bowl and mix until well combined. Place in refrigerator until ready to use
Step 5
Remove sweet potatoes from the oven once they are lightly browned and crisp. Allow to cool on the pan for 3-5 minutes before serving with the pesto aioli. Enjoy!
Notes:
- Fries are best if eaten immediately, but leftovers can be stored in the refrigerator. Reheat in the oven at 350 degrees to re-crisp.
- Leftover aioli can be stored in the refrigerator for up to 7 days
Disclaimer: This post may contain Amazon Affiliate links which aid as a means for me to keep this blog up and running. Links within this post are at no added cost to you, but help support this blog.
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