Coffee Roasted Sweet Potato Fries with Smoked Aioli
Coffee Roasted Sweet Potato Fries with Smoked Aioli
Brie Thompson
4
20 minutes
40 minutes
Crispy edges, a little sweetness, and a deep, toasty kick from Roasted Coffee Rub make these sweet potato fries the ones everyone reaches for first. Caramelized Garlic Infused Olive Oil adds savory depth, and Smoked Barrel Aged Balsamic whisked into the aioli brings a smoky tang that is perfect for dipping. Make extra, because they disappear fast.
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Ingredients
- 2 Orange Sweet Potatoes
- 2 Tbsp Caramelized Garlic Infused Olive Oil
- 2 Tbsp Roasted Coffee Rub
- 2 Tbsp Smoked Barrel Aged Balsamic
- 2 Tbsp Mayo
- 1 Tbsp Rainbow Sea Salt, to finish
Directions
Preheat the oven to 400°F.
Cut the sweet potatoes into thin strips. The thinner the strips, the crispier the fries.
Arrange the sweet potato strips in a single layer on a baking sheet. Drizzle with Caramelized Garlic Infused Olive Oil and sprinkle evenly with Roasted Coffee Rub.
Bake, turning once, until golden and crispy, 30 to 40 minutes.
Whisk together Smoked Barrel Aged Balsamic and mayo in a small bowl until smooth to make the aioli.
Finish with Rainbow Sea Salt. Serve immediately with the aioli for dipping.