Crispy Murasaki Sweet Potato Fries with Garlic-Lime Aioli
Ingredients
2–3 Murasaki sweet potatoes, scrubbed (no need to peel!)
2 tbsp olive oil
1 tsp smoked paprika or cumin
½ tsp garlic powder
Salt to taste
For the Aioli:
¼ cup mayo or Greek yogurt
1 clove garlic, grated
Juice of ½ lime
Pinch of salt
Putting it all together
COOKING INSTRUCTIONS
- Preheat oven to 425°F. Line a sheet pan with parchment.
- Slice potatoes into fries (wedges or shoestring—dealer’s choice).
- Toss with oil, paprika, garlic powder, and salt.
- Spread in a single layer—no crowding! Roast 20–25 min, flipping halfway, until crispy and golden.
- Mix aioli ingredients in a small bowl while fries bake.
- Serve fries hot with aioli for dipping.
Swaps & Tips:
- No lime? Try lemon.
- Add a sprinkle of parmesan or chopped parsley to finish.