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.
Jessie Snyder says
Love this post and think it’s just the coolest you are on the UO blog – nice work girl! And thanks for the biscotti link love, just making my day! Hope the unpacking is going well and that you stay cozy in your new place – cause brrrrrrrrr right now!
Sherrie says
You got it, it’s so lovely we’ve connected over the past few weeks + your blog is quickly becoming one of my favorites. And those Denver IG snaps are warming my Colorado heart!! Keep ’em coming, xo.
Trish @ Well Worn Fork says
This could be my dinner. No problem.
: )
Sherrie says
Haha, for real, right?
Sara @ Cake Over Steak says
Thanks for the link love! Good luck with getting settled after the move. :-)
Sherrie says
There are so many gems on that list! It’s making my unpacking a little more bearable, xo.
Millie | Add A Little says
This looks great Sherrie! I love sweet potato fried with avocado dip – definitely recreating this!
Bianca says
Brilliant!! I need this in my life,
Alanna says
Oh, I am all over this! I made some similar sweet potatoes last night but these look infinitely yummier. And that aioli – genius!!
Kathryn says
Sweet potato fries are a firm favourite with us + I love the idea of that garlic avocado sauce. So good! I hope you’re starting to settle in to your new place (and that it warms up soon!)
Laura says
Oh these look so crispy and delicious. Sweet potato fries are the thing I always make when I don’t feel like cooking a meal, but I want delicious sustenance immediately. Sending a hug for some productive settling in and box-unpacking ;) Thanks for the link love too, lady. xo
kristie {birch and wild} says
This is my kind of comfort food. I am going to make some now!
Sylvie | Gourmande in the Kitchen says
Wishing I had a big plate of these in front of me now!
Aysegul says
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!
Kate says
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 says
Hey Kate, arrowroot is a good cornstarch alternative.
Gina says
Is possible to use regular mayo instead of vegan mayo?
Sherrie says
Of course! :)
ally b says
Hi – thank you so much for your blog and recipes! I do not want to use corn products, so would arrowroot powder work?
Sherrie says
Yes, that should be an okay substitute!
Denise says
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 says
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.