Oil-Free Purple Sweet Potato Fries with Walnut Turmeric Aioli

• 3 Medium Purple Sweet Potatoes (850g)
• 1/4 Cup Nutritional Yeast
• 2 Tablespoons Freeze Dried Parsley
• 1 Tablespoon Garlic Powder
• 1 Tablespoon Salt
• 1 Teaspoon Hot Pepper Flakes
• 1/4 Cup Lemon Juice

Walnut Turmeric Aioli

• 1 Cup Walnuts
• 6 Cloves Garlic
• 1 Teaspoon Turmeric
• 3/4-1 Cup Non-Dairy Milk
• Salt, to taste

1. Preheat the oven to 450°F. Line a baking sheet with parchment paper.
2. Cut the sweet potatoes into a matchstick shape. Place them in a large bowl and toss with the nutritional yeast, parsley, garlic powder salt, hot pepper flakes, and lemon juice.
3. Place on the prepared pan and bake for 30-40 minutes, until the potatoes are soft and slightly browned.
4. Meanwhile, soak the walnuts in boiling water for at least 30 minutes.
5. Drain the walnuts and add to a food processor along with the garlic and turmeric. Blend and slowly add in the milk until you achieve a thick aioli sauce. Season with salt to taste.
6. When the sweet potatoes are cooked, cool slightly then serve with the aioli. Enjoy!