• On the Menu: Sweet Potato Fries with Garlic Avocado Aioli


    Let us count the ways we love sweet potato fries. And this recipe from new-to UO cookbook Chia, Quinoa, Kale, Oh My!, prepared and photographed by the amazing food blogger Sherrie Castellano from With Food and Love is a real winner: Baked with a secret ingredient (cornstarch!) to absorb some of the potatoes' moisture, they are perfectly crispy, spiced up with paprika, and made even more over-the-top good with a garlicky avocado aioli. Don't mind us, we'll just be in the corner with our fries until you need us next.
    Photos by Sherrie Castellano 


    Baked Sweet Potato Fries with Garlic-Avocado Aioli
    Makes 4 servings 

    For the fries
    3 tbsp. cornstarch
    1 tbsp. paprika
    1 tsp. garlic powder
    1 tsp. salt
    1/2 tsp. ground cinnamon
    pinch of cayenne pepper
    2 large sweet potatoes, peeled and cut into fries
    2 tbsp. olive oil

    For the aioli
    1 large, ripe avocado, pitted and scooped from skin
    1/2 cup mayonaise
    3 cloves garlic
    Juice of 1/2 lemon
    Salt and pepper


    Instructions:
    1. To prepare the fries, preheat the oven to 400 F. Line two large baking sheets with parchment paper; set aside. 


    2. In a small bowl, whisk together the cornstarch, paprika, garlic powder, salt, cinnamon, and cayenne. Toss the sweet potatoes with the olive oil, and then toss with the cornstarch mixture.


    3. Spread out the fries in a single layer on the prepared baking sheets, being careful not to crown them (this makes them mushy!)

    4. Bake for 25 to 30 minutes, or until the fries are browned and crisp. 


    5. While the fries are baking, prepare the aioli by mixing together all the aioli ingredients in a food processor. Pulse until very smooth. Serve with the warm fries.  


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