Sweet Potato Fries with Gochujang Mayo

Ingredients

• 2 large Sweet Potatoes
• 2 tbsp Olive Oil
• 1 tbsp Cornstarch
• 1/2 tsp Salt
• 1/4 tsp Black Pepper
• 1/2 cup Mayonnaise (Vegan)
• 1 tbsp Gochujang (Korean Chili Paste)
• 1 tsp Lime Juice
• 1/2 tsp Maple Syrup

Instructions

1. 1Preheat your oven to 400°F (200°C). Peel the 2 large sweet potatoes. Carefully cut each sweet potato into fry shapes, aiming for pieces approximately 1/4-inch thick and 3-4 inches long.
2. 2In a large mixing bowl, add the cut sweet potatoes, 2 tbsp olive oil, 1 tbsp cornstarch, 1/2 tsp salt, and 1/4 tsp black pepper. Toss everything together thoroughly until all the sweet potato pieces are evenly coated.
3. 3Line a large baking sheet with parchment paper. Arrange the coated sweet potato fries in a single layer on the prepared baking sheet, making sure no pieces overlap. Place the baking sheet into the preheated oven and bake for 10-12 minutes.
4. 4Carefully use tongs or a spatula to flip each sweet potato fry to its other side. Return the baking sheet to the oven and continue baking for another 10-13 minutes, or until the fries are golden brown and feel crispy when gently poked with a fork.
5. 5While the sweet potato fries are baking, prepare the dipping sauce. In a small bowl, combine the 1/2 cup vegan mayonnaise, 1 tbsp gochujang, 1 tsp lime juice, and 1/2 tsp maple syrup. Whisk these ingredients together until the sauce is smooth and well combined.
6. 6Serve the hot sweet potato fries immediately with the prepared gochujang mayo dipping sauce on the side.

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