Curly Sweet Potato Fries
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Put your spiralizer to good use making these fun, tasty Curly Sweet Potato Fries! They come together relatively easily: just spiralize, season, and bake. Garlic Aioli is my favorite dipping sauce for any kind of fry, but you’ll want to use an AIP-friendly alternative to mayonnaise if you have problems with eggs, and skip the aioli if you’re on the IC diet. Of course, the fries are equally tasty on their own if that sounds like more trouble than its worth. And if you’re not on the AIP or otherwise avoiding nightshades, feel free to throw some paprika into both the fries and the aioli if you like a little kick!
Need a Break from Cooking?
Whether you’re traveling, moving, or just tired of spending so much time in the kitchen, 28 Days of No-Cook AIPÂ can help. Designed for lazy days and/or a poorly-stocked kitchen, these simple dishes will make sticking to your autoimmune protocol during business trips, holiday travel, and times of illness or stress a lot easier!
Curly Sweet Potato Fries
Equipment
Ingredients
- 2 medium sweet potato spiralized
- 2 tablespoons coconut oil
- 1 teaspoon garlic powder
- 1/2 teaspoon sea salt or to taste
- 1/4 teaspoon ground black pepper omit for AIP
Garlic Aioli
- 1/4 cup mayonnaise omit for AIP or egg-free
- 1 teaspoon garlic powder
- 1 teaspoon lemon juice
- sea salt to taste
- ground black pepper to taste, omit for AIP
Instructions
- Preheat the oven to 425 degrees F. Toss the sweet potato with the oil and seasonings, then arrange on a parchment-lined baking sheet in a single layer.
- Bake 20-25 minutes or until crispy, stirring once halfway through. You'll want to keep a close eye on them the last 5 minutes of cooking to make sure they don't burn, as the fries on the outside edges or in the hot spots of your oven will cook faster than the others.
- Meanwhile, combine the ingredients for the aioli in a small bowl and refrigerate until ready to serve.