Crispy Accordion Sweet Potatoes with Maple Sriracha Aioli
Golden, ultra-crispy accordion-cut sweet potatoes brushed with a garlicky herb oil and baked until caramelized. Served with a creamy, sweet and spicy maple sriracha aioli for the most addictive vegan side dish or snack.
Equipment
- Large baking sheet
- parchment paper
- Chopsticks or wooden skewers
- Sharp knife
- Pastry brush
- Small mixing bowl
Ingredients
For the Accordion Sweet Potatoes:
- 4 medium sweet potatoes
- 60 ml avocado oil or neutral oil
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 1/2 tsp paprika
- 2 tsp fresh rosemary finely minced
- 2 tsp fresh thyme finely minced
- 2 garlic cloves finely grated
For the Maple Sriracha Aioli:
- 160 g vegan mayo
- 2 tsp sriracha
- 1 tsp maple syrup or agave
- 2 tsp lime juice
- Salt and pepper to taste
Optional Finishes:
- 2 tbsp vegan parmesan
- 2 tbsp fresh chives finely chopped
Instructions
- Preheat the oven. Set your oven to 425°F (220°C) and line a large baking sheet with parchment paper.
- Make the marinade. In a shallow bowl, mix together the avocado oil, salt, pepper, paprika, rosemary, thyme, and grated garlic. Set aside.
- Prep the sweet potatoes. Peel the sweet potatoes if desired. Slice a thin piece off two opposite sides of each potato so they sit flat. Cut each potato into thick planks, about 1 cm thick. Place planks in cold water.
- Make the accordion cuts. Place one sweet potato plank between two chopsticks or wooden skewers. Slice straight across, very close together, without cutting all the way through. Flip the plank and slice again at a 45° angle to create a crisscross pattern. Return to cold water and repeat with remaining planks.
- Dry and season. Pat the sweet potato planks completely dry. Place them on the parchment-lined sheet pan. Brush both sides generously with the garlic herb marinade, making sure to get into all the cuts.
- Bake. Bake for 12 to 15 minutes until the bottom is golden. Flip and bake another 12 to 15 minutes until deeply caramelized and crispy on the edges. For extra crispiness, broil for 1 to 2 minutes at the end.
- Make the maple sriracha aioli. While the sweet potatoes bake, mix together the vegan mayo, sriracha, maple syrup or agave, lime juice, and a pinch of salt and pepper. Taste and adjust heat and sweetness to your liking.
- Finish and serve. Let the sweet potatoes rest for 5 minutes. Sprinkle with vegan parmesan and fresh chives. Serve hot with the maple sriracha aioli on the side.
Notes
The cold water soak removes starch and is key for getting the crispiest result. Pat the planks completely dry before oiling and baking. If your sweet potatoes are very large, you may need to add a few extra minutes of baking time. The aioli can be made up to 5 days ahead and stored in the fridge.
Nutrition
Calories: 380kcalCarbohydrates: 38gProtein: 3gFat: 25gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 2mgSodium: 750mgPotassium: 540mgFiber: 5gSugar: 11gVitamin A: 18400IUVitamin C: 8mgCalcium: 110mgIron: 1mg