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Sweet Potato Fries with Basil Aioli

24 Jan 17
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So I had a lot of basil left over from a previous meal I made, and decided to try making basil aioli, and pair it with sweet potato fries!  The aioli is also going to serve as a sandwich spread for me.  Well, they both came out successful!  It is so easy to make.  I’ve never felt so guilt-free about eating fries, before!


Sweet Potato Fries


  • 3 tbsp nutritional yeast
  • 1 1/2 tsp garlic powder
  • 1 1/2 tsp onion powder
  • 4 tbsp olive oil
  • salt and pepper
  • 2 sweet potatoes
  1. Preheat oven to 475º.
  2. Whisk together all ingredients except sweet potatoes in a large bowl.
  3. Peel and cut sweet potatoes into 1/4″ thick strips (faster if you use a mandoline slicer).
  4. Toss strips in the large bowl.
  5. Layer the fries on a parchment paper-lined cookie sheet, making sure there is no overlap.
  6. Bake for 10-15 minutes on the middle rack.
  7. Flip fries, loosely cover with aluminum foil, and bake for another 5-10 minutes.


Basil Aioli


  • 1/2 cup pine nuts (see note for cheaper alternative)
  • 1 large garlic clove
  • 1/2 basil leaves
  • 1 tbsp dijon mustard
  • 2 tbsp fresh-squeezed lemon juice
  • 2 tbsp olive oil
  • 1/4 cup filtered water
  • salt and pepper
  1. Blend all ingredients except the water until smooth.
  2. Add water, a little at a time, until you reach desired consistency.
  3. Serve immediately or refrigerate.

Note: You can substitute the pine nuts with almonds, using the longer method, by soaking them overnight, draining and layering them evenly onto paper towels until they dry out, and then peeling off the skins.  The whole process may take a day or two, since it will involve long wait periods.

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