Is there anyone who doesn’t love sweet potato fries? These skin-on wedges give an extra-crisp finish, and the smokiness of the paprika is the perfect foil for the potatoes’ natural sweetness. The aioli is pretty darn exciting too – who knew that, as well as making delicious meringues, aquafaba could be used to make a silky vegan mayonnaise? Garlic mayo was one of the things I’d missed the most since trying to follow a (mostly) vegan diet, and I’m really impressed by how similar this is to regular mayo. Any leftovers will keep for up to a week in the fridge (if you can resist devouring it before then), too.
Ingredients (serves 2):
2-3 large sweet potatoes, scrubbed
1 tbsp smoked paprika
For the aioli
1 tbsp apple cider vinegar
1 tsp lemon juice
1 tsp Dijon mustard
3 tbsp aquafaba (water from a tin of chickpeas)
3 tbsp olive oil
10 tbsp rapeseed oil
2 cloves garlic, crushed
10g flat leaf parsley, finely chopped
1. Preheat the oven to 220°C. Cut the sweet potatoes into chunky wedges and divide between two large baking sheets. Drizzle with olive oil, then season, sprinkle with the smoked paprika and toss to coat. Bake for 45 mins, turning the wedges after 30 mins, until crisp and golden.
2. Meanwhile, make the aioli. Put the vinegar, lemon juice, mustard and aquafaba in a bowl and blitz with a hand blender to combine. With the blender still running, slowly add the oils, 1 tbsp at a time, until you have a thick, creamy emulsion. Stir in the garlic and parsley and season to taste. Serve with the sweet potato wedges.