Sweet Potato Truffle Fries with Garlic Aioli
Remember when I said I looooove sweet potatoes in my Imperfect Produce unboxing video? Well guess what? I'm saying it again: I looooove sweet potatoes. In that same video, I jokingly said I can't even eat regular potatoes anymore but honestly that was not a joke. I haven't had white potatoes in months and I probably will never go back (sorry not sorry).
One of my biggest goals on i am rorie is to show you how easy it is to make restaurant-level delicious foods without unnecessary amounts of time or buying it pre-made from the grocery store.
Today, I'm going to show you how to make mouthwatering Sweet Potato Truffle Fries with Garlic Aioli. For years, I bought these bad boys from the freezer section only to always be disappointed with how lack luster they'd come out.
If you're looking for a full meal, and not just a snack like this one, try my Sweet Potato Kielbasa Skillet for a protein packed, hearty meal using only one pan!
I know you're going to be surprised with how simple it is to make your own sweet potato fries because it actually is surprising how easy it is. Once I made them for myself the first time, I couldn't stop thinking, "Why didn't I figure this out sooner?". Safe to say this discovery was a game changer.
What's a delicious snack without a drink to wash it down, though? Earlier this week, I shared my Pomegranate Lime Margarita that would be perfect to pair with these fries on a Friday night at home. Kick your feet up, pour yourself a margarita, and snack on these fries to your heart's content!
The secret ingredient in this recipe is the truffle sea salt. It makes the fries more than just the standard sweet potato fries you'd get with a burger at any diner in America. The extra savory flavor of the truffles amplifies the sweet flavor of the potatoes for a delicious sweet and savory combination.
I bought my truffle sea salt from Amazon in a 5oz sample pouch. It's the best price I could find anywhere and it's more than enough for future uses, too. It's not every day that I'll be using truffle sea salt anyways.
As I've mentioned before, I'm a big fan of condiments. They're equally as important as what is being dipped into them - at least in my opinion. How many people enjoy eating plain fries? Probably no one!
So since no one is interested in eating boring, dip-less fries, I made an amazing Garlic Aioli to fulfill all your fry-dipping desires. If you love garlic, this aioli is for you.
For more fry action in your life, check out my Crispy Avocado Fries - they're extra crispy on the outside but soft on this inside, perfect to pair with these Sweet Potato Truffle Fries (and a margarita too!).
This recipe is for 1-2 people.
- 1 medium sweet potato
- 2 tbsp avocado oil
- 1 - 1 1/2 tsp truffle sea salt (depending on how strong you want the truffle flavor)
- 2 tbsp vegan mayo
- 1 tsp dried mustard powder
- 1/2 tbsp water
- 2 tsp garlic paste
- 1 tbsp fresh parsley finely chopped
- Preheat your oven to 450 degrees F.
- Peel the skin from the sweet potato and cut into about 1/2 inch rectangles. In a medium bowl, drizzle 1 tbsp of the avocado oil and 1 to 1 1/2 tsp of the truffle sea salt. Toss the fries until they're evenly coated in the salt and oil.
- Place the fries on a parchment paper or silicon sheet covered baking sheet and place in the oven. Cook for 30 minutes or until they've reached the desired level of crispy.
- While the fries cook, combine the vegan mayo, dried mustard, garlic paste, and water in a small dish. Mix together until evenly combined - taste test as needed for extra garlic or dried mustard. Add water as necessary to make it less thick.
- After 30 minutes, remove the fries from the oven and allow to cool for about 5 minutes before plating. After cooling, add to a plate with the garlic aioli and enjoy!