Spiced Sweet Potato Fries with Cashew Mayo

Is there anything better than sweet potato fries? We don't think so. Particularly when they have had some paprika and cumin goodness added to them. Let's not even get started on how tasty the cashew mayo is! And all this deliciousness from the humble (yet wildly nutritious) sweet potato. Trust us. Try them. Thank us later....    

Ingredients:

4 sweet potatoes, skin on, sliced into thin strips

4 tablespoons of  Melrose Sunflower Oil 

2 teaspoons Simply Organic Paprika

½ teaspoon Gourmet Organic Herbs Organic Ground Cumin

½ teaspoon garlic powder (optional)

Salt flakes

 

Cashew Aioli

1 cup raw cashews, soaked in water for at least 4 hours

1 tablespoon Dijon mustard

1 garlic clove, finely diced or minced

3 teaspoons Melrose Organic Apple Cider Vinegar, or more to taste

½ cup Melrose Macadamia Oil

 

Method:

Preheat fan-forced oven to 200 degrees. Prepare two large baking trays with baking paper.

Place sweet potatoes in large mixing bowl, drizzle over oil and toss well. Mix together smoked paprika, cumin, garlic powder and a teaspoon of salt and stir to combine. Shake over the top of the fries and mix well to coat.

Divide sweet potato across two baking trays and cook for about 30 minutes until cooked through and slightly golden. Shake baking trays or toss fries half way through cooking process.

To make cashew aioli place drained cashews, mustard, garlic, apple cider vinegar into a blender and blitz on high to form a rough paste, with motor running on medium speed, drizzle in macadamia nut oil until well combined then add in about 1/3 cup of water or more, until a smooth consistency is achieved. Season with a little salt, if required. Store in airtight container in fridge.

When fries are cooked, remove from oven, season with salt flakes if required and serve with cashew aioli.