A simple snack idea using delicious Japanese sweet potatoes to make home-made fries with a garlic scape aioli dipping sauce. Vegan, gluten-free and ready in under 30 minutes!
As I’ve said before, I am obsessed with garlic – and this recipe is super-duper garlicky. I added garlic to the sweet potato fries and then made a vegan garlic scape aioli dipping sauce – is there even such a thing as too much garlic? Garlic scapes are the flower bud of the garlic plant and are incredibly versatile. You can use them the same way you would use garlic, but they have a slightly milder flavor. We actually roasted them and used them inside our vegan quesadillas, but you can also steam garlic scapes and eat them like a green bean. If you can find garlic scapes then you should definitely give them a try. If you can’t locate any in your area, then you can replace them with regular garlic for the aioli sauce. I’d recommend chopping the garlic scapes into bite sized pieces before adding them to your food processor, otherwise they won’t break down completely and your aioli won’t be super creamy.
I used Japanese sweet potatoes to make the fries because they are my ultimate favorite potato. They’re sweet, not too starchy and taste great in sweet and savory dishes. They have a pretty purple/red skin and the inside is pale like a russet potato. I baked the potatoes with grapeseed oil for 25 minutes, and threw on two cloves of garlic in the last 10 minutes to give the fries more garlic action. You can use olive oil or coconut oil if you don’t want to use grapeseed oil. Once the fries are in the oven, you can make the garlic scape aioli and everything will be ready in under 30 minutes! That’s my kind of snack or lunch option – simple, flavorful and doesn’t take too long to put together!