Sweet Potato Fries with Vegan Aioli

Servings: 2-3

Total time: 30 Minutes

INGREDIENTS

2-3 Large Sweet potatoes

1/2 Cup Cornstarch

6 Tbsp Club soda or iced water

2 tsp Diamond Crystal Sea salt

Canola or vegetable oil (for frying)

Aioli recipe:

1 Cup Vegan mayo (any vegan mayo will work)

2 tsp Smoked paprika

2 tsp Dried minced garlic

½ tsp Garlic powder

½ tsp Diamond Crystal Sea Salt

1 Tbsp Lemon juice

DIRECTIONS

Combine aioli ingredients in a small bowl and set aside.

Wash and peel the sweet potatoes. Cut them into fries about 1/4 inch thick. Rinse the fries under cold water for about 10-15 seconds and pat them dry with paper towels or a clean dishcloth.

In a large bowl, make a slurry by mixing the cornstarch with the club soda or ice water until combined. Add the sweet potato fries and toss to coat them evenly with the slurry.

Heat the oil in a pot to 350 degrees F (175 degrees C). Add the sweet potato fries a few at a time. Be sure not to overcrowd them or they will stick together. After the first batch of fries, toss them in the slurry again to prevent the cornstarch from settling. You can use a Ziploc bag for this step to make it easier.

Fry the sweet potato fries for 1-2 minutes, until they start to turn golden but aren't yet browned. Remove them from the oil and drain on paper towels.

Once all the fries are done with their first dip in the oil, start the second round of frying. Fry them for an additional 2 minutes, until they're crispy and browned.

Remove the fries from the oil and drain on a brown paper bag or paper towels. Sprinkle them with Diamond Crystal Sea Salt while they're still hot. Serve the sweet potato fries immediately while they're still hot and crispy with aioli dipping sauce.

Enjoy!