Restaurant Style Baked Sweet Potato Fries
Author: 
Recipe type: Salads + Sides
Prep time: 
Cook time: 
Total time: 
Serves: 2-4 servings
 
Autoimmune Protocol, Paleo, Whole 30, Gluten Free, Grain Free, Vegan, Vegetarian
Ingredients
  • 2 medium sized sweet potatoes or and root vegetable
  • 2 Tbsp avocado or melted coconut oil
  • ¼ cup arrowroot or tapioca flour
  • 1 medium sized avocado
  • 1 Tbsp fresh squeezed lemon juice
  • 1 tsp + ¼ tsp sea salt
  • 1 Tbsp + 1 tsp garlic powder
  • 1 Tbsp olive oil
  • Optional: you can change any seasoning out for the garlic powder or omit completely
Instructions
  1. Wash and slice sweet potato into even sized pieces.
  2. Place cut sweet potato in bowl and toss with avocado or melted coconut oil and toss well.
  3. Add arrowroot or tapioca flour along with 1 tsp sea salt, 1 Tbsp garlic powder and toss well to ensure all potato slices are coated.
  4. Lay potato slices out on a pan so they are not overlapping too much. I like to use two pans and then rotate half way through cooking.
  5. Bake in the oven at 425 for 15-20 min checking often and flipping slices. Cook time will depend on how skinny your slices are. As soon as they start to brown and get crisp they are ready.
  6. For the egg-less lemon garlic avocado aioli add 1 avocado to a food processor (I like to use my mini one for this) along with 1-2 Tbsp olive oil (start with 1 and add more if needed), ¼ tsp sea salt, 1 Tbsp lemon juice and 1 tsp garlic powder.
  7. Mix until all avocado is blended in and serve.
Recipe by Whole Lovely Life at https://www.wholelovelylife.com/restaurant-style-baked-sweet-potato-fries/