I remember when I first started to write the Mimi’s vegan kitchen posts, they were all about what I eat on a daily basis; easy, local and affordable nutritious foods. As the time went on, I think I started trusting my senses to create things that might appeal to my taste buds. This is something I didn’t usually do because I don’t like to try out things and end up wasting food.
During the past month or two, I spent most of my time traveling, making it very hard for me to get creative at all in the kitchen. In fact, most of the time I didn’t even have access to a kitchen, and when I did, it wasn’t my own comfy space with all my kitchen equipment. I would pack some oats, coconut milk, chia seeds and some jars for breakfast but as soon as I would find a kitchen, sweet potato fries it was! Those even became our favorite food snack. So, for this week, I’m back to basics with the simplest of recipes but one of the most satisfying.
My sister used to have this with store-bought vegan mayo but I couldn’t help it and I had to find an alternative. What complements the sweetness of the potatoes? Garlic, of course! Now, even if you don’t like sweet potatoes, please trust me and give those a try because I personally can’t tolerate sweetness in lunch and dinner meals but those are heavenly! They’re a bit crispy on the outside but they melt in your mouth and create the perfect combination of sweet, savory and garlicy.
I also suppose I should add that sweet potatoes are some of the healthiest food out there! In order to get most of the nutrients, it’s preferable to steam them but sweet potatoes are packed with nutrients so even when they’re cooked in an oven, they retain so so much of the nutrients. One last tip would be: cook them with their skin! I never peel them but I’m also guilty of not washing them either. I buy organic potatoes most of the time and just eat them as I bought them. Now this has never made me sick but this is just my preference, I know that most people wash their produce. Just make sure not to scrub the skin off entirely. Enough rambling… let’s get to the instructions!
And as always, let us know if you try them!
Prep time: 10 minutes
Cook time: 40 minutes
Serves: 2-3 people
For the sweet potato “fries”
For the garlic aioli
½ a cup of cashews (soaked for 2-3 hours)
3 garlic cloves
Juice of 1 lemon
1 tsp of Dijon mustard
2-3 tbsp of extra virgin olive oil
½ tsp of cayenne pepper (optional)
Salt and pepper to taste
½ cup of water
Step 1: Preheat your oven to a medium setting.
Step 2: Cut the sweet potatoes into fries or wedges. If I’m working with larger ones then I start by cutting them into two halves so I can make shorter fries. I then cut each half lengthwise and then start cutting each quarter into fries. Make sure they’re not too thin or they won’t have any mushy sweet potatoes when they cook!
Step 3: Place all the fries in a big bowl with the salt and flour and shake the bowl until all the fries are covered.
Step 4: Grease a large oven pan with the oil (I tried using olive oil and tried without oil and it honestly makes no difference), and then lay out your fries on the pan. Place the pan in the oven for about 40 minutes but make sure to check on them after 30 minutes because they burn so fast!
Step 5: Now let’s make the aioli! Place all the ingredients in a high-speed blender and pulse. Once all the ingredients are mixed, start adding the oil in slowly while the blender is on. Once you reach the desired consistency, stop the blender and scoop your aioli out and refrigerate until the fries are cooked.
Step 6: Take the fries out of the oven once they look a bit crispy on the outside. Serve with the aioli and enjoy!