Ingredients

The following ingredients have 4 Servings
  • 1 extra large sweet potato  (1 lb)
  • 1 tablespoon corn starch
  • 2 tablespoons olive oil
  • 1/2 teaspoon smoked paprika
  • 1 -2 cloves garlic finely minced ( use a garlic press)
  • 1/2 teaspoon cumin
  • 1/4 teaspoon chili powder
  • ¼ teaspoon salt and pepper
  • ⅓  cup  vegan mayo or regular mayo
  • ½ teaspoon smoked paprika
  • ¼ teaspoon chipotle powder (optional, or sub cayenne or chili flakes)
  • 1 teaspoon vinegar- apple cider, red wine or white

Instruction

  • Preheat oven to 450 F (make sure it is hot)
  • Slice sweet potatoes lengthwise into ⅓ inch thick slices- no need to peel. Then cut each slice into ⅓ inch thick strips. Cut as uniformly as possible.
  • Toss potatoes with the Corn Starch in the bowl.  Mix oil with spices and garlic in a separate small bowl and toss with the sweet potatoes.
  • Place on parchment lined sheet pan, or on a cooling rack over a sheet pan in the oven for 20-30 minutes.  (Do not line with foil -corn starch will stick to foil.)  Check at 20 mins. Bake another 5-10 minutes if needed (thicker pieces will  need the extra time) being careful not to burn. If cooking on the sheet pan, turn the fries over, half way through cooking ( like at 12 minutes). 
  • In the meantime mix the Harissa aioli – place all ingredients in a small bowl and stir well.
  • When the harissa fries are tender, pull from the oven.
  • Serve immediately with the Harissa aioli and a sprinkling of fresh cilantro or parsley for color.