Mexican Style Loaded Baked Sweet Potato Fries with Vegan Aioli
Mexican Style Loaded Baked Sweet Potato Fries. The PERFECT Friday night snack for chilling! Loaded with black beans, pico de Gallo and tons of vegan mayonaisse, you’re gonna love these!
  • CourseMain Dish, Snacks
  • CuisineMexican, Vegan
Servings Prep Time
4-6People 20minutes
Cook Time
25minutes

Servings Prep Time
4-6People 20minutes
Cook Time
25minutes

Ingredients

  • 4-5


    Sweet Potatoes

  • 1


    Red Onion

  • 2


    Tomatoes

  • 1cup


    Black Beans

  • 1/2cup


    Vegan aioli*

  • 1


    Green Bell Pepper

  • 1


    Avocado

  • 1Handful


    Cilantro/Coriander

Instructions
  1. Preheat the oven to 190°C. Wash the Sweet potatoes and cut into sticks the size of french fries. Toss in a bowl with a little olive oil and season with salt and pepper. Bake for 25-30 minutes until crispy and golden.

  2. While the sweet potatoes are baking prepare the toppings. Dice the green bell pepper and set aside.

    Finely dice the red onion and tomatoes and mix together in a bowl.

    Prepare the vegan mayonnaise if making your own (recipe is linked underneath this recipe).

    Drain the beans

    Slice the avocado.

    Roughly chop the coriander.

  3. Lay out the fries in a large bowl and top with all the different elements. Enjoy immediately.

Recipe Notes

* Get the recipe for the Vegan Aioli by clicking here

Best served immediately, the fries will go soft if kept in the fridge.

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