Description
Crispy, baked garlic sweet potato fries paired with a creamy and spicy cashew aioli make the perfect healthy snack or appetizer. This vegan and gluten-free recipe is packed with flavor, easy to make, and ideal for any occasion!
Ingredients
Units
Scale
For the Fries:
- 2 medium sweet potatoes, peeled and cut into fries
- 2 tsp garlic powder
- 2 tsp dried oregano
- 1 tsp smoked paprika
- Salt and pepper, to taste
For the Spicy Dipping Sauce:
- 1/4 cup raw cashews, soaked
- 2 tbsp tahini
- 6 tbsp non-dairy milk
- 2 tbsp Dijon mustard
- 1 tbsp lemon juice
- 2 tbsp nutritional yeast
- 1 clove garlic, minced
- 1/4 tsp cayenne pepper (adjust for spice level)
Instructions
- Prepare the Fries:
- Preheat your oven to 425°F (220°C).
- Line a baking sheet with parchment paper.
- In a large bowl, toss the sweet potato fries with garlic powder, oregano, smoked paprika, salt, and pepper.
- Spread the fries in a single layer on the baking sheet.
- Bake for 30-35 minutes, flipping halfway through, until the fries are golden and crispy.
- Make the Spicy Dipping Sauce:
- Soak the cashews in hot water for 15 minutes, then drain.
- In a blender or food processor, combine the soaked cashews, tahini, non-dairy milk, Dijon mustard, lemon juice, nutritional yeast, minced garlic, and cayenne pepper. Blend until smooth and creamy. Add more non-dairy milk if needed for consistency.
- Serve and Enjoy:
- Plate the baked sweet potato fries and serve with the spicy dipping sauce on the side. Enjoy immediately for the best texture!
Notes
- You can adjust the seasoning on the fries to your taste, adding chili powder or cumin for a spicier kick.
- For an extra crispy texture, soak the sweet potato fries in cold water for 30 minutes before baking, then pat them dry.
- Store any leftover dipping sauce in the fridge for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Snack, Appetizer
- Method: Baking
- Cuisine: Vegan, Gluten-Free
