Camote Frito (Sweet Potato Fries)
Crispy and naturally sweet Peruvian sweet potato fries, baked instead of fried to keep them healthy and soy-free. Served with a spicy mayo (using avocado oil mayo).
Ingredients
- 2 Sweet potatoes, peeled and cut into fries
- 2 tbsp Olive oil
- 1 tsp Paprika
- 1/2 tsp Garlic powder
- to taste Salt and pepper
- 1/4 cup Avocado oil mayonnaise
- 1 tsp Aji Amarillo paste
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1Preheat your oven to about 205°C (200°C).
- 2In a large bowl, combine the 2 peeled and cut sweet potatoes, 2 tbsp of olive oil, 1 tsp of paprika, 1/2 tsp of garlic powder, and salt and pepper to taste. Toss everything together until the sweet potato fries are evenly coated.
- 3Spread the coated sweet potato fries in a single layer on a large baking sheet, ensuring they do not overlap. This will help them become crispy.
- 4Bake the sweet potato fries in the preheated oven for 20-25 minutes. After 10-12 minutes, carefully flip the fries over to ensure even cooking. The fries are done when they are golden brown and crispy to the touch.
- 5While the sweet potato fries are baking, prepare the spicy mayo. In a small bowl, combine the 1/4 cup of avocado oil mayonnaise and the 1 tsp of aji amarillo paste. Stir until the mixture is well combined.
- 6Serve the baked sweet potato fries warm with the prepared spicy mayo for dipping.
Substitutions
Regular Mayonnaise → Avocado Oil Mayonnaise
To avoid soy
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This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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