Get ready for a snack attack with our Crispy Sweet Potato Fries and Garlic Aioli. These fries are crispy on the outside, fluffy on the inside - just the way you like them. But hold on to your taste buds because the real star is our Garlic Aioli. Creamy, garlicky, and made from scratch with our Beef Bone Broth Hearty Original, it's like the fries' cool and confident best friend. They're a duo that's better together, just like you and your favourite snack.
Cut the sweet potatoes into matchstick style fries, approximately 1/4 to 3/8 inch thick.
Place the sweet potato fries in a bowl and cover with cold water. Soak for at least 30 minutes to remove the excess starch.
Meanwhile, make the aioli: Place egg, egg yolk, mustard, lemon juice, salt, and garlic in a jar or container large enough for your immersion blender. You can also use a food processor for this.
Pulse the blender to mix the eggs and combine everything.
Slowly add the oil to emulsify. Lift the blender out of the mixture to allow some air to be mixed in. Continue blending. Do this a couple of times until the aioli starts to emulsify and thicken.
Refrigerate in an airtight container in the fridge until ready to use.
Drain the sweet potatoes, rinse, then pat them dry completely.
Preheat oven to 400°F (200°C).
Transfer them to a bowl and add the olive oil. Toss to coat.
Add the tapioca, baking powder, smoked paprika, salt, and pepper, toss to coat all over.
Space the fries in a single layer on a lined oven tray, ensuring that the fries are not crowded too closely together.
Bake for 25-30 minutes or until crispy and soft in the middle.
Serve on a tray, sprinkle with parmesan and parsley, serve with garlic aioli.
Cut the sweet potatoes into matchstick style fries, approximately 7-8mm thick
Place the sweet potato fries to a bowl and cover with cold water. Soak for at least 30 minutes to remove the excess starch
Meanwhile make the aioli: Place egg, egg yolk, mustard, lemon juice, salt and garlic in a jar that’s big enough for your immersion blender. You can also use a food processor for this
Pulse the blender to mix the eggs and combine everything
Slowly add the oil to emulsify. Lift the blender out of the mixture to allow some air to be mixed in. Continue blending. Do this a couple of times until the aioli starts to emulsify and thicken.
Refrigerate in an airtight container in the fridge until ready to use.
Drain the sweet potato, rinse then pat them dry completely.
Preheat oven to 200 C
Transfer them to a bowl and add the olive oil. Toss to coat
Add the tapioca, baking powder and smoked paprika, salt and pepper, toss to cost all over
Space the fries in a single layer on a lined oven tray, ensuring that the fries are not crowded too closely together.
Bake for 25-30 minutes or until crispy and soft in the middle
Serve on a tray, sprinkle with parmesan and parsley, serve with garlic aioli.
Crispy Sweet Potato Fries with Garlic Aioli
with Beef Bone Broth
Easy peasy
4
40 mins
Get ready for a snack attack with our Crispy Sweet Potato Fries and Garlic Aioli. These fries are crispy on the outside, fluffy on the inside - just the way you like them. But hold on to your taste buds because the real star is our Garlic Aioli. Creamy, garlicky, and made from scratch with our Beef Bone Broth Hearty Original, it's like the fries' cool and confident best friend. They're a duo that's better together, just like you and your favourite snack.
Cut the sweet potatoes into matchstick style fries, approximately 1/4 to 3/8 inch thick.
Place the sweet potato fries in a bowl and cover with cold water. Soak for at least 30 minutes to remove the excess starch.
Meanwhile, make the aioli: Place egg, egg yolk, mustard, lemon juice, salt, and garlic in a jar or container large enough for your immersion blender. You can also use a food processor for this.
Pulse the blender to mix the eggs and combine everything.
Slowly add the oil to emulsify. Lift the blender out of the mixture to allow some air to be mixed in. Continue blending. Do this a couple of times until the aioli starts to emulsify and thicken.
Refrigerate in an airtight container in the fridge until ready to use.
Drain the sweet potatoes, rinse, then pat them dry completely.
Preheat oven to 400°F (200°C).
Transfer them to a bowl and add the olive oil. Toss to coat.
Add the tapioca, baking powder, smoked paprika, salt, and pepper, toss to coat all over.
Space the fries in a single layer on a lined oven tray, ensuring that the fries are not crowded too closely together.
Bake for 25-30 minutes or until crispy and soft in the middle.
Serve on a tray, sprinkle with parmesan and parsley, serve with garlic aioli.
Cut the sweet potatoes into matchstick style fries, approximately 7-8mm thick
Place the sweet potato fries to a bowl and cover with cold water. Soak for at least 30 minutes to remove the excess starch
Meanwhile make the aioli: Place egg, egg yolk, mustard, lemon juice, salt and garlic in a jar that’s big enough for your immersion blender. You can also use a food processor for this
Pulse the blender to mix the eggs and combine everything
Slowly add the oil to emulsify. Lift the blender out of the mixture to allow some air to be mixed in. Continue blending. Do this a couple of times until the aioli starts to emulsify and thicken.
Refrigerate in an airtight container in the fridge until ready to use.
Drain the sweet potato, rinse then pat them dry completely.
Preheat oven to 200 C
Transfer them to a bowl and add the olive oil. Toss to coat
Add the tapioca, baking powder and smoked paprika, salt and pepper, toss to cost all over
Space the fries in a single layer on a lined oven tray, ensuring that the fries are not crowded too closely together.
Bake for 25-30 minutes or until crispy and soft in the middle
Serve on a tray, sprinkle with parmesan and parsley, serve with garlic aioli.
