Baked Rosemary Sweet Potato Fries with Skinny Garlic Aioli
Gluten-free, Yeast-free, Corn-free, Grain-free, Nut-free
Crisp rosemary baked sweet potato fries served with a low-fat garlic aioli made with plain goat yogurt.
Ingredients
- Rosemary sweet potato Fries:
- 1 medium sweet potato or yam
- 2 teaspoons extra-virgin olive oil
- ½ teaspoon dried rosemary
- Pinch sea salt
- Skinny Garlic Aioli:
- ¼ cup Happy Days Plain Goat Milk Yogurt
- 1 tablespoon fresh lemon juice
- 1 clove garlic, chopped
- Pinch sea salt
- Freshly ground black pepper, to taste
Instructions
Preheat oven to 400F and set aside a small baking sheet.
Thoroughly wash and scrub the sweet potato. Remove the tips from either end.
Slice horizontally into thirds, and then cut each section into thirds again. You should be left with a total of 9 wedges.
Place wedges on the baking sheet and coat with oil, rosemary and salt. Place in the oven for a total of 25-30 minutes, filliping halfway through.
Meanwhile, place all aioli ingredients in the bowl of your mini food processor or blender and blend until smooth.
When wedges are done, place on a cooling rack for a couple of minutes to avoid from getting soggy on the pan or plate.
Serve with aioli and a place of fresh veggies.