Appetizers

April 22, 2021

Oil-Free Purple Sweet Potato Fries with Walnut Turmeric Aioli

Oil-Free Purple Sweet Potato Fries are a colorful and delicious snack. Serve with Walnut Turmeric Aioli for a perfect healthy dipping sauce.

Oil-Free Purple Sweet Potato Fries

How beautiful are these fries?! I just love cooking with colorful foods. And purple is my favorite color, so I'm extra excited about these fries.

Sweet potatoes are such an incredible food. They have potassium and fiber. Plus, they are SO versatile. But today we're keeping it simple with the classic fry.

Of course, you can easily dress up sweet potato fries to create so much flavor. Add spices for a delicious kick. And, for extra flavor, make a dipping sauce.

For this recipe, we've got a Walnut Turmeric Aioli. It's a beautiful yellow color and filled with super foods. Let's jump in!

Oil-Free Purple Sweet Potato Fries

Recipe Features

  • Dietary needs — this recipe is oil-free, dairy-free, plant-based, gluten-free, and sugar-free
  • Perfect side or snack — these fries are quick and easy to make and can be served as part of a meal or eaten alone as a snack
  • Healthy fries — these fries are baked, not fried, and they use sweet potatoes, which have a wider variety of nutrients than white potatoes

Oil-Free Purple Sweet Potato Fries

Ingredients

Sweet Potato Fries

  • Purple Sweet Potatoes: Several large sweet potatoes will do.
  • Spices: nutritional yeast, freeze dried parsley, garlic powder, salt, hot pepper flakes.
  • Lemon Juice: Lemon juice adds some acidity, and also helps the spices stick to the potatoes, since we aren't using any oil.

Walnut Turmeric Aioli

  • Walnuts: Many vegan aiolis are made from cashews, but this one has walnuts, which offer a distinct nutritional profile.
  • Garlic: To create the classic aioli flavor.
  • Turmeric: For some earthy flavor and beautiful color.
  • Non-Dairy Milk: To create the perfect aioli texture.
  • Salt: to taste.

How to make Oil-Free Purple Sweet Potato Fries with Walnut Turmeric Aioli

Step 1. Preheat the oven to 450° F. Line a baking sheet with parchment paper.

step 2. Cut the sweet potatoes into a matchstick shape. Place them in a large bowl.

Step 3. Add the nutritional yeast, parsley, garlic powder salt, hot pepper flakes, and lemon juice. Stir to coat all the sweet potatoes.

Step 4. Bake for 30-40 minutes, until the potatoes are soft and slightly browned.

Step 5. Meanwhile, soak the walnuts in boiling water for at least 30 minutes.

Step 6. 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.

Step 7. When the sweet potatoes are cooked, cool slightly then serve with the aioli. Enjoy!

Oil-Free Purple Sweet Potato Fries

Recipe Prayer

Praise Jesus for the colorful creation that we are blessed to live in. Thank you for beauty. Amen.

Related Recipes

There's no shortage of fries around here... try out some of my favorites!

Tried this recipe?

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Oil-Free Purple Sweet Potato Fries with Walnut Turmeric Aioli

Oil-Free Purple Sweet Potato Fries are a colorful and delicious snack. Serve with Walnut Turmeric Aioli for a perfect healthy dipping sauce.

Author:

Elizabeth

Serves:

6

Prep:

10

min

cook:

40

min

total:

50

min

Ingredients

  • 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

Instructions

  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.
  3. Add the nutritional yeast, parsley, garlic powder salt, hot pepper flakes, and lemon juice. Stir to coat all the sweet potatoes.
  4. Bake for 30-40 minutes, until the potatoes are soft and slightly browned.
  5. Meanwhile, soak the walnuts in boiling water for at least 30 minutes.
  6. 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.
  7. When the sweet potatoes are cooked, cool slightly then serve with the aioli. Enjoy!

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January 16, 2022
Tracy Henry
Made this tonight. Absolutely delicious Elizabeth. You got this one just right!
Oh yay! I'm so glad you enjoyed it :)
January 16, 2022
L Collins
Hi Could you please confirm two things:1. The amount of salt. Seems like too much. 2. The directions say there is lemon juice in the dressing but it’s not listed under ingredients. ThanksL.
Hi there! Confirming that the two teaspoons of salt in the dressing is correct. I didn't salt the cauliflower when roasting it or the salad after it was done, so this amount of salt was perfect. If you're concerned about it you can decrease the amount of salt in the dressing and then add more at the end if you need it. As for the lemon juice, SO sorry about that! It was a typo in my directions and I've removed it now. Hope this helps :)
December 20, 2021
Martha
This looks lovely! Do you have a recipe for the red pepper hummus also? Thank you!
Hi Martha! I don't have a recipe for red pepper hummus on my site. I suggest taking a traditional hummus recipe and blending in roasted red pepper.
November 22, 2021
Amanda J Lehmann
I tried these and they were delicious! A bit dense but flavorful and the "buckeye" blend of peanut and chocolate was on point! Recommend!
Yay! I'm so glad you liked them! -- Elizabeth
December 6, 2021
Grace
Hi, these look amazing. I was wondering, could I used powdered peanut butter in place of creamy for the recipe? thanks
Hi Grace! There is already some powdered peanut butter in this recipe, so adding more might make the texture more gluey. Also, the real peanut butter adds some fat, which helps create flavor. That said, if you want to use powdered peanut butter, I would suggest mixing it with a high-fat liquid like coconut cream and then measuring out 2/3 cup. Hope this helps! Let me know how it goes :) -- Elizabeth
November 15, 2021
Becky
You mention using vegetable broth in your introduction but it isn’t included in the recipe
Hi Becky - thanks for pointing this out. I have removed mention of vegetable broth from this post. You do not need any vegetable broth. The mushrooms will release natural liquid which will prevent any sticking. -- Elizabeth
September 23, 2021
Tracy Henry
Hi Elizabeth, LOVE you recipes. Please keep them coming. :)I was wondering, can you share what is the vegan chocolate bar you used in this recipe?
August 28, 2021
Henry (Hank) Mader
thank you for the oil free recipe. I'm getting introduced to wild Bolete mushrooms here in Colorado, and everyone sautes Bolete's in butter or olive oil. I'm on a veggie, oil free regimen for heart health reasons. and your recipe suggestion may fill the bill. I can't wait to give it a try.
August 13, 2021
Lindsey Kuhn
This is so fun! Loving your creamy photography :)
August 13, 2021
Lindsey Kuhn
This looks incredible! So yummy and pretty photography