Sweet Potato Fries with Garlic "Mayo"
Prep time: 
Cook time: 
Total time: 
Serves: 4-6
The "Mayo" must cool at room temperature for an hour or in the refrigerator for 20 minutes.
  • For the "Mayo":
  • 1⁄2 cup coconut concentrate, slightly warmed
  • 1⁄2 cup warm filtered water
  • 1⁄4 cup extra-virgin olive oil
  • 3-4 cloves garlic
  • 1⁄4 teaspoon salt
  • For the Fries:
  • 3 large sweet potatoes, peeled and cut into thick fries
  • 4 tablespoons solid cooking fat, melted
  • sea salt to taste
  1. To make the mayo, place the coconut concentrate, warm water, olive oil, garlic cloves and salt in a blender and blend on high for a minute or two, until the sauce thickens. Let cool for an hour at room temperature – alternately, you can place it in the refrigerator for 20 minutes. If you would like to use the sauce in a cold dish, thin with water until the desired consistency is reached.
  2. To make the fries, preheat your oven to 400 degrees. Place the sweet potato fries into a large bowl and coat with the cooking fat and sea salt. Arrange on a series of baking sheets so that the fries have adequate space between them (this is how they come out crispy). Use 3-4 sheets if you need to! Add the sea salt. Bake for 10-15 minutes, remove from the oven, flip, and bake for another 10-15 minutes, watching at the end so that they don’t burn.
"Mayo" keeps well in the refrigerator, but hardens. Let come to room-temperature or warm gently before using.
Recipe by Autoimmune Wellness at https://autoimmunewellness.com/preview-recipe-sweet-potato-fries-with-garlic-mayo/