I loooooove sweet potato fries. And these are good. And the mayo to dip 'em in are even better! SO good. It's a Giada de Laurentiis that I veganized. It wasn't hard... swap out the mayo for vegenaise and you're good. Although I'd like to think there was some more skill to it.
I haven't gotten my family to love sweet potatoes the way I do... I blame it on their father's revulsion to them. So, I enjoy these all on my own. And I'm totally, and completely... okay with that.
5 sweet potatoes, cut into about 1 by 5-inch "fries"
drizzle of olive oil
2 tablespoons chopped fresh basil leaves, or 1 teaspoon dried
2 teaspoons kosher salt (I go way easy, maybe a 1/2 teaspoon)
1/2 teaspoon freshly ground black pepper
3/4 cup vegenaise
1 clove garlic, minced
1 tablespoon lemon juice
Preheat the oven to 400*F.
Place the sweet potato "fries" on a foil-lined baking sheet and toss with olive oil. Bake until golden, about 45 minutes.
Meanwhile combine the basil, salt, and pepper in a small bowl. In another small bowl combine the mayonnaise, garlic, and lemon juice, and stir to combine. **
When the sweet potato fries come out of the oven, sprinkle with the basil salt. Serve with the garlic vegenaise alongside for dipping.
Meanwhile combine the basil, salt, and pepper in a small bowl. In another small bowl combine the mayonnaise, garlic, and lemon juice, and stir to combine. **
When the sweet potato fries come out of the oven, sprinkle with the basil salt. Serve with the garlic vegenaise alongside for dipping.
**I always go sooo light on the olive oil that the basil salt never really sticks to the fries. So, I just add it to the garlic vegenaise.
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