Mexican Style Loaded Baked Sweet Potato Fries. The PERFECT Friday night snack for chilling! Loaded with black beans, pico de Gallo and tons of vegan mayonaisse, you’re gonna love these!
It’s Friday!! Woo!! I’m really, really feeling that Friday feeling today. I’ve got a crazy busy day but I’m ready to smash through all my work and have a chilled out Friday night, probably with a huge bowl of these loaded baked sweet potato fries.
Can we just appreciate how much colour for a minute? It should definitely be a rule that all food should be this colourful, right? And all that colour translates into flavour too, which is just awesome. There’s also a ton of different textures going on, from the crispy fries, to the crunchy bell peppers and creamy vegan aioli.
Yes yes, the vegan aioli is here again! Seriously though, since I learned how to make aquafaba, I’m just obsessed with finding new things to do with it! My next stop is baking. I’m planning this matcha cake with coconut cream on top, and I’m going to test it out this weekend. Seriously excited to get baking again!
It looks like such an indulgent treat doesn’t it? But by making baked sweet potato fries instead of deep fried ones, this is infinitely healthier. It’s also mostly topped with more fresh veggies, so you can just go ahead and enjoy to your hearts content!
I’d love to hear more about your Friday night and weekend plans, what are you most excited for this weekend?
Mexican Style Loaded Baked Sweet Potato Fries with Egg-Free Aioli
- 4-5 Sweet Potatoes
- 1 Red Onion
- 2 Tomatoes
- 1 cup Black Beans
- 1/2 cup Vegan aioli*
- 1 Green Bell Pepper
- 1 Avocado
- 1 Handful Cilantro/Coriander
- Preheat the oven to 190°C. Wash the Sweet potatoes and cut into sticks the size of french fries. Toss in a bowl with a little olive oil and season with salt and pepper. Bake for 25-30 minutes until crispy and golden.
- While the sweet potatoes are baking prepare the toppings. Dice the green bell pepper and set aside. Finely dice the red onion and tomatoes and mix together in a bowl. Prepare the vegan mayonnaise if making your own (recipe is linked underneath this recipe). Drain the beans Slice the avocado. Roughly chop the coriander.
- Lay out the fries in a large bowl and top with all the different elements. Enjoy immediately.
0 thoughts on “Mexican Style Loaded Baked Sweet Potato Fries with Egg-Free Aioli”
Do you peel the sweet potatoes or just wash them?
Hi Tom! It’s really up to you. Personally I love leaving the skins on for a bit of extra texutre, but if you prefer to peel them that’s fine too!
Just to let you know that we recently featured your Mexican Style Loaded Baked Sweet Potato Fries recipe in our Spuds Galore article. It was such a great recipe and we can’t wait to try it!
Please do check out Eluxe, the article is linked below.
All the best,
Thanks so much! :)
This looks and sounds AMAZING! I love sweet potato fries, and all the veggies and beans and avocado on top just puts it over the top. And isn’t aquafaba incredible?! I wouldn’t have thought to make mayonnaise with it, though. You’re a genius!
I don’t have much going on this weekend — I wish I could come over and taste test that cake for you! ;)
Oh my goodness aquafaba is AMAZING!! I’m literally buying cans of chickpeas now just to get the water, the hummus is becoming the by-products haha!