Sweet Potato Fries with Spicy Cashew Mayo

Growing up I thought sweet potato fries were gross… I mean I’m still wondering what that period of my life was? If I went out for dinner I was the kid asking for curly or smiley face fries while my sister and mom ordered those orange things which I despised. I am happy to report that this awkward period of my life has ended and now I am team sweet potato all the way. If I am being 100% honest I probably eat sweet potato in one form or another every day. From a cozy lentil stew, cinnamon sweet potato chunks, or tacos. Sweet potatoes play a very prevalent role in my life these days, and I don’t intend on stopping anytime soon.

These sweet potato fries like most if we’re being honest are incredibly easy and perfect for a side dish with veggie burgers, an afternoon snack, or if you’re like me a meal by itself when you get home from a long day of studying or work. I paired these somewhat spicy sticks of goodness with a cashew spicy mayo and little bits of cilantro diced up. Also before I forget, you could totally bring these as a side dish to a party and all your friends would be mega impressed. Not to brag any further but they only take like 25 minutes to cook folks! Off now to devour a whole tray of these…

With love,

Emma xo

Print the recipe HERE

Sweet Potato Fries with Spicy Cashew Mayo

Serves: 2

For the fries:

  • 1 extra large sweet potato or 2 medium sweet potatoes

  • 2 Tbsp avocado oil

  • 1 tbsp arrowroot or corn starch

  • 1 tsp hot paprika

  • 1 tsp cumin

  • pinch of sea salt

Method: Preheat the oven to 425 degrees fahrenheit. Scrub and slice the sweet potatoes into fries. On a parchment paper lined baking sheet add the fries and drizzle over the avocado using your hands to coat the fries. Douse the corn starch or arrowroot over the fries, again using your hands to evenly distribute. Add the seasonings on and make sure the potatoes are evenly coated. Roast in the oven for 25 minutes and tossing halfway in between the cook time.

Spicy Cashew Mayo:

  • 1/2 cup of raw unsalted cashews (soaked for at least 3 hours in warm water)

  • 3 tsp lemon juice

  • 4-6 Tbsp water

  • 1 tsp apple cider vinegar

  • 1/2 tsp dijon mustard

  • 1/8 tsp cumin

  • 1/2 tsp chilli powder

  • 1/8 tsp hot paprika

  • 1/8 tsp cayenne powder

Method: In a food processor add the drained cashews, lemon juice, water, vinegar, dijon mustard, and pulse on high for 2-3 minutes until smooth. Add in the spices and pulse until smooth.

Latest, FoodEmma HyslopComment