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Wednesday, May 3, 2017

Sweet Potato Fries with Thyme and Lemon Garlic Aioli

Hey guys! I know it's been FAR too long! I have had an extremely chaotic year. Between moving, buying a new house, home renovations, and welcoming our second baby, we haven't had a minute to breathe.
I am so excited to be back. Our new kitchen is finally almost done and my 5 month old is napping a littttttle bit better these days, so it's time for mom to get back in the kitchen a bit more. I couldn't be more excited!
It was my birthday a couple of weeks ago and I was dying for some sweet potato fries. I have tried to make oven baked sweet potato fries many times and they NEVER have gotten crispy. I did some digging and experimented in the kitchen and created these. Amazing!
The aioli is incredible and I highly recommend you pair them together. 

Sweet Potato Fries
(paleo, gluten-free, vegan)

  • 2-3 medium sweet potatoes, sliced into 1/4-1/3" sticks. Make sure your pieces are uniform to assure even cooking.
  • 1 tablespoon arrowroot powder
  • 2 teaspoons olive oil
  • 1 teaspoon of salt divided in half
  • 1/2 teaspoon dry time or 1 teaspoon fresh, finely chopped
Sweet Potato Fry Process:

1. Soak sweet potatoes in a large bowl filled with cold water for 2-3 hours.
2. Preheat oven to 400 and line a large pan with parchment paper.
3. Remove soaked fries from bowl and pat them dry with a paper towel.
4. In a large bowl, toss fries with oil, arrowroot powder, half the salt, and thyme.
5. Bake for about 15 minutes until brown and crispy on the bottom. Flip, and then cook for an additional 10-15 minutes. Serve them hot and immediately! 

Lemon Garlic Aioli
(paleo, gluten-free, vegan option)

  • 2 garlic cloves, pressed or very finely chopped
  • 1/4 teaspoon sea salt
  • 1/2 cup paleo mayonnaise or vegan mayonnaise
  • 1 tablespoon olive oil
  • 1 tablespoon fresh lemon juice
  • 1/4 teaspoon fresh lemon zest

1. Mix all ingredients with a whisk in a medium bowl. Serve chilled. Will store in the fridge for 2-3 days.

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