- 4 sweet potatoes, skin on, sliced into thin strips
- 4 tablespoons of Melrose Organic Coconut Oil and Ghee or Melrose Sunflower Oil for vegans
- 2 teaspoons smoked paprika
- ½ teaspoon ground cumin powder
- ½ teaspoon garlic powder (optional)
- Salt flakes
Preheat fan-forced oven to 200 degrees. Prepare two large baking trays with baking paper.
Place coconut oil and ghee in a small saucepan and melt over low heat, alternatively you could use sunflower oil.
Place sweet potatoes in large mixing bowl, drizzle over oil and toss well. Mix together smoked paprika, cumin, garlic powder and a teaspoon of salt and stir to combine.
Shake over the top of the fries and mix well to coat.
Divide sweet potato across two baking trays and cook for about 30 minutes until cooked through and slightly golden. Shake baking trays or toss fries half way through cooking process.
To make cashew aioli place drained cashews, mustard, garlic, apple cider vinegar into a blender and blitz on high to form a rough paste, with motor running on medium speed, drizzle in macadamia nut oil until well combined then add in about 1/3 cup of water or more, until a smooth consistency is achieved. Season with a little salt, if required. Store in airtight container in fridge.
When fries are cooked, remove from oven, season with salt flakes if required and serve with cashew aioli.