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Sweet Potato Fries with Cashew Aioli

Hello Sweet Potato!

Sweet potatoes are quite new in my food repertoire as I never grew up eating them. So until recently, they were not something I chose to buy as I didn't really know what to do with them. But I am so totally in LOVE with them now! They are so delicious and versatile. Did you know that they work splendidly as an egg replacement in cakes? (Recipe on that will follow soon in another post). In their simplest form, they roast beautifully in the oven to make these delightful sweet potato fries, the perfect side dish to any meal. They are especially delicious smothered in coconut oil, sea salt, hot smoked paprika and rosemary... so divine!

And the even sweeter news is that they not only taste good, but they are also packed with health-boosting properties, as they are full of antioxidants, beta-carotene and high levels of magnesium, the relaxation and anti-stress mineral. Magnesium is necessary for healthy artery, blood, bone, heart, muscle, and nerve function, yet experts estimate that approximately 80 percent of the popula­tion in Europe may be deficient in this important mineral. In fact, according to the compelling work of Dr. Carolyn Dean in her book The Magnesium Miraclemany common ailments, such as migraines, cramps and restless leg syndrome could in fact be due to a magnesium deficiency and could be eased with magnesium supplements and of course a magnesium-rich diet. 

Their bright orange flesh is also so appealing and beautiful on a plate of a food. You know how much I love my (naturally) colourful food. The sun has been shining lots in London recently, which has made me feel all sunny and colourful in return and have been feeling drawn to bright-coloured foods like sweet potatoes, yellow peppers, avocados, beetroot and carrots. What are your favourite colourful foods?

Sweet Potato Fries with Cashew Aioli

Serves 2

Prep Time: 10 minutes Total Time: 1h10 minutes


2 large sweet potatoes

1 tb of hot smoked paprika

about a dozen sticks of fresh rosemary

few tbs of coconut oil

pinch of sea salt


1. Pre-heat the oven to 200C/390F.

2. Wash the sweet potatoes and cut into wedges, as thick or thin as you like, for best results I would suggest about an inch thick. Place the wedges onto a baking tray and smother them in a generous amount of coconut oil, salt and hot smoked paprika. Use your hands to mix it all together, ensuring every part of the sweet potato has some oil and spices on it. Then place the rosemary sticks on top.

3. Bake for about an hour (or to your desired consistency), although they will need to be turned over once or twice whilst cooking to make sure that they’re evenly cooked. Once they are perfectly soft and tender, dig in and enjoy perhaps dipped in some Cashew Aioli or homemade guacamole!

Creamy Cashew Aioli

Serves 2

Total Time: 5 mins


1/2 cup raw cashews (soaked overnight)
1/2 cup water
1 small clove garlic
1/4 lemon (juice, flesh and rind)
1 tsp apple cider vinegar
1/4 tsp organic sea salt
1 tsp dijon mustard (optional)


1. Drain and rinse your cashews, then add all ingredients to a high speed blender and blend for 2-3 minutes until super creamy, scraping down the sides a few times in between to push down any chunks.

2. Pour into a sealed glass jar and keep in the fridge for up to 4 days. It will thicken beautifully in the fridge.