In a large bowl, toss the Sweet Potatoes with Avocado Oil, Smoked Paprika, Sea Salt, and Black Pepper.
Spread the seasoned Sweet Potatoes in a single layer on a large baking sheet.
Bake for 20-25 minutes, flipping halfway through, until tender and slightly crispy.
While the fries are baking, prepare the Maple-Chipotle Glaze: In a small bowl, whisk together the Maple Syrup, minced Chipotle Peppers, and Apple Cider Vinegar. Set aside.
Prepare the Rosemary Aioli: In a small bowl, combine the Mayonnaise, minced Garlic, chopped Rosemary, and Lemon Juice. Mix well.
Remove the fries from the oven and immediately toss with the Maple-Chipotle Glaze.
Serve hot with the Rosemary Aioli for dipping.
Ingredients
4
2 large500 gSweet Potatoes-Japanese or Garnet variety, peeled and cut into 1/2 inch thick fries
3 tbsp45 mLAvocado Oil
1 tsp5 mLSmoked Paprika
1/2 tsp2.5 mLSea Salt
1/4 tsp1.25 mLBlack Pepper-freshly ground
2 tbsp30 mLPure Maple Syrup-Grade A Dark Robust
1 tbsp15 mLChipotle Peppers in Adobo Sauce-minced
1 tsp5 mLApple Cider Vinegar
1/2 cup120 gMayonnaise-Avocado Oil based
1 clove3 gGarlic-minced
1 tbsp15 mLFresh Rosemary-finely chopped
1 tsp5 mLLemon Juice-freshly squeezed
Equipment
Large Bowl
Baking Sheet
Small Bowls
Whisk
Knife
Cutting Board
Instructions
Preheat oven to 425°F (220°C).
In a large bowl, toss the Sweet Potatoes with Avocado Oil, Smoked Paprika, Sea Salt, and Black Pepper.
Spread the seasoned Sweet Potatoes in a single layer on a large baking sheet.
Bake for 20-25 minutes, flipping halfway through, until tender and slightly crispy.
While the fries are baking, prepare the Maple-Chipotle Glaze: In a small bowl, whisk together the Maple Syrup, minced Chipotle Peppers, and Apple Cider Vinegar. Set aside.
Prepare the Rosemary Aioli: In a small bowl, combine the Mayonnaise, minced Garlic, chopped Rosemary, and Lemon Juice. Mix well.
Remove the fries from the oven and immediately toss with the Maple-Chipotle Glaze.
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