It’s Monday, I’m swimming in a sea of boxes {please send help} and it’s really cold outside. So, I’m keeping it short and sweet with a few thoughts and a handful of links to improve the quality of your day. Then I will go back to eating my body weight in crispy, baked sweet potato fries.
Comfort foods – they come in all shapes and sizes and right now {for obvious reasons} I’m super into them. Laura’s bowl of dreamy wonder will be one the first things I make – as soon as my kitchen magically sets itself up.
Baked sweet potato fries and bomb-ass vegan avocado aioli – because again, comfort food. And because Urban Outfitters asked me to make them and I happily obliged. You can get the recipe down below or over on the UO Blog. This recipe is {barely} adapted from Cassie’s new book Chia, Quinoa, Kale, Oh My!
I feel like I’m realllllly late to the game with this, but I’m really getting into podcasts right now. If you need some listening inspiration, Sara’s list pretty much covers it all.
Sweet Sarah wrote a beautiful review of my Lean + Green program. She also made us a batch of super yummy Peanut Butter Banana Coffee Shakes; she’s a real gem this one.
Jessie’s coconut macadamia biscottis and the cheerful photos that accompany them are just plain great. They’re grain-free and they’re vegan and they make me feel really happy.
Banners! Pennants! I want to cover my new home in them. My brother and sister-in-law created a sweet Denver pennant sewn by Oxford Pennant not too long ago. And I stumbled upon these cuties via Pinterest and I’m majorly obsessed with them, especially this little guy.
- 2 large sweet potatoes, sliced into fries
- 3 tablespoons organic cornstarch
- 1 tablespoon paprika
- 1 teaspoon garlic powder
- 1/2 teaspoon sea salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon cinnamon
- pinch cayenne
- 2 tablespoons olive or coconut oil
- Preheat your oven to 400 degrees.
- Whisk all of the spices and the cornstarch together in a small bowl.
- Toss the fries in the oil and coat them lightly with the cornstarch mixture.
- Spread out the fries in a single layer onto a baking sheet that is lined with parchment paper. You might need two trays to do this evenly. Bake for 30 minutes {or until brown and crisp} flipping halfway.
- 1 large, very ripe avocado, pitted + scooped from skin
- 1/3 cup vegan mayo
- 3 cloves garlic
- juice from 1/2 lemon
- heavy pinch of sea salt + pepper
- Combine all the ingredients above into a food processor.
- Pulse until smooth and creamy.
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Denise
Tuesday 23rd of January 2018
Hey any tips on slicing these potatoes into fries? They are a beast to cut up. I could use any help on this. They nearly took my finger off.
Sherrie
Tuesday 23rd of January 2018
Hi Denise - a very sharp knife is ideal. Often it is dull knives that leads us to injuries. Also a mandoline could assist you, but please use the mandoline guard because they are extremely dangerous if used improperly. This is the mandoline I own.
ally b
Monday 19th of June 2017
Hi - thank you so much for your blog and recipes! I do not want to use corn products, so would arrowroot powder work?
Sherrie
Thursday 6th of July 2017
Yes, that should be an okay substitute!
Gina
Saturday 2nd of July 2016
Is possible to use regular mayo instead of vegan mayo?
Sherrie
Saturday 2nd of July 2016
Of course! :)
Kate
Monday 2nd of February 2015
Do you know of an alternative way to get sweet potato fries crunchy instead of using cornstarch? It's one of those super-processed ingredients that just sort of creeps me out. Thanks!
Sherrie
Monday 2nd of February 2015
Hey Kate, arrowroot is a good cornstarch alternative.
Aysegul
Wednesday 21st of January 2015
This is my kind of comfort food. Healthy, full of flavors, and crispy. I just can't get over the idea of garlic aioli! So YUM!