Curried Sweet Potato Fries with Lemon Garlic Aioli

I don’t eat fries often but when I do it’s to treat myself after a tough week at work or after a big workout. Good fries are not hard to find in Chicago. The temptation is everywhere! Fries are vegan but not exactly healthy… This spicy, healthier recipe for fries is easy and will satisfy your craving without destroying your healthy eating goals for the day. You can enjoy a serving of these fries with less guilt. I’ve learned a lot about food from reading Michael Pollan’s books including Omnivore’s Dilemma. He recommends making your own fries when you crave them. That way you can control what goes in them. Making your own fries also allows you to appreciate and savor them more. The lemon garlic aioli is really the star of this recipe. It goes perfectly with the curry spices in the fries. If you like crispy fries make sure that you spread them out evenly so they aren’t touching on the baking sheet. I prefer softer fries so I tend to pile mine onto the baking sheet. These fries are incredibly flavorful and so easy to make. They contain less fat compared to traditional fries since they are baked not fried. The spices add a savory kick which complements the natural sweetness of the potatoes. I prefer sweet potatoes because they are high in vitamin A and have a lower glycemic index compared to regular potatoes. Let me know how they turn out by taking a picture and tagging @thefriendlyepicurean on Instagram!

Curried Sweet Potato Fries with Lemon Garlic Aioli

Servings: 4
Time: 1 hr
Difficulty: easy
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Ingredients

2 lbs sweet potatoes (about 4 potatoes)
2-3 tbs olive oil
olive oil spray
1/2 tsp cayenne pepper
1 tsp cumin powder
1 tsp coriander powder
1/2 tsp garlic powder
1/2 tsp salt
1/4 tsp freshly ground black pepper
3 tbs vegan mayonnaise
2 tbs freshly squeezed lemon juice
1 clove garlic, minced (use a garlic press for best results)

Directions

Preheat oven to 425F. Grease a baking sheet with olive oil spray and set aside. Wash, peel, and cut potatoes into 1/4″ to 1/2″ sticks. Toss potatoes with olive oil, cayenne pepper, cumin, garlic, coriander, salt, and black pepper. Spread fries evenly on baking sheet making sure fries do not overlap (for crispy fries). Bake for 30 minutes (flip half way through cooking time). For the aioli: whisk together lemon juice, mayonnaise, and minced garlic until smooth. Serve immediately. Store fries and aioli separately in an airtight container for up to 1 day. Reheat fries in oven or toaster oven at 350F for about 5-7 minutes.

Nutrition Information: