Roasted Sweet Potatoes with 2-Minute Vegan Aioli
Roasted sweet potatoes with the easiest vegan aioli. All you need is a bowl, mayonnaise, mustard, lemon juice, a few spices, 2 minutes and you've got yourself a delicious dipping sauce.
Servings 2
Ingredients
- 2 medium sweet potatoes, cut into sticks
- 1 tablespoon oil (I used avocado oil)
- 1/2 teaspoon sea salt, to taste
- 1 teaspoon packed fresh rosemary, finely chopped (optional)
2-Minute Vegan Chipotle Aioli
- 4 tablespoons vegan mayonnaise (or mayonnaise of choice)
- 1 tablespoon lemon juice
- 1/2 teaspoon dijon mustard
- 1/2 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- 1/8 teaspoon chipotle, ground
Instructions
- Preheat oven to 400F.
- Cut the sweet potatoes into sticks (like fries) and place on a large baking sheet. You may need two baking sheets as you want the fries to be well spaced out (this allows them to be crispy instead of soggy).
- Drizzle with olive oil and add salt and rosemary. Toss to evenly coat the sweet potatoes. Spread in a single layer. Roast for 40 minutes at 400F or until the fries are crispy. You can toss them around halfway through to roast evenly.
Make the Aioli
- Meanwhile, prepare the aioli: In a small bowl or jar, whisk together all the aioli ingredients until smooth. Set in the fridge until the sweet potatoes are ready.
Notes
I like to line my baking sheet with parchment paper to avoid sticking.
If you have leftover aioli, store in an airtight container in the fridge for up to 4 days. It's great in a sandwich!