CHILI LIME SWEET POTATO FRIES WITH DIPPING SAUCE TRIO

Ingredients:

Fries

2 large sweet potatoes
1 tablespoon cornstarch
2 tablespoons olive oil
Juice from 1 lime (about 2 tablespoons)
1 teaspoon lime zest
1 teaspoon chili powder
1 teaspoon garlic powder
¼ teaspoon black pepper
½ teaspoon salt
Pinch of cayenne (optional)

Chipotle Aioli

½ teaspoon minced garlic
½ cup Sir Kensington’s Chipotle Mayonnaise
¼ teaspoon onion powder
1 tablespoon chipotle pepper, minced (from a can with adobo sauce)
1 teaspoon lime juice
⅛ teaspoon cumin
¼ teaspoon salt

Vegan Garlic Aioli

½ cup Sir Kensington’s Classic Vegan Mayo
1 teaspoon minced garlic
1 teaspoon lemon juice
½ teaspoon salt
¼ teaspoon black pepper

Chipotle Ranch

½ teaspoon minced garlic
½ cup Sir Kensington’s Classic or Avocado Oil Ranch
¼ teaspoon onion powder
1 tablespoon chipotle pepper, minced (from a can with adobo sauce)
1 teaspoon lime juice
¼ teaspoon salt

Instructions:
 

1. Preheat the oven to 425 degrees Fahrenheit.
2. Wash and chop the sweet potatoes into roughly ½ inch thick wedges.
3. Add to a bowl and toss with the corn starch.
4. In a small dish, whisk together all remaining ingredients, then pour over the potatoes. Toss until evenly combined.
5. Transfer to a baking dish lined with parchment paper and spread into one even sheet. Try to keep some space in between each fry, this helps them get a bit crispier.
6. Bake for 25 minutes, flip, then bake an additional 10-15 minutes or until fork tender and golden brown.
7. In three separate bowls, whisk together all ingredients for the sauces. Set in the fridge while the fries bake.
8. Serve warm with the sauces and enjoy!