Preview Recipe: Sweet Potato Fries with Garlic “Mayo”

For my final cookbook preview recipe, I have a classic – sweet potato fries with a tasty garlic “mayo”. When I am looking for comfort food, nothing is better than the crunch of sweet potato fries paired with the garlic-y zest of a nice dipping sauce! You might want to make them when nobody else is around, because they have a tendency to disappear – even among non-AIP folk.

Stay tuned for a big announcement tomorrow morning. I bet you can guess what it is! I am beyond excited to share the product of so many months of hard work with all of you!

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Preview Recipe: Sweet Potato Fries with Garlic “Mayo”
Prep time
Cook time
Total time
The “Mayo” must cool at room temperature for an hour or in the refrigerator for 20 minutes.
Serves: 4-6
  • For the “Mayo”:
  • 1⁄2 cup coconut concentrate, slightly warmed
  • 1⁄2 cup warm filtered water
  • 1⁄4 cup extra-virgin olive oil
  • 3-4 cloves garlic
  • 1⁄4 teaspoon salt
  • For the Fries:
  • 3 large sweet potatoes, peeled and cut into thick fries
  • 4 tablespoons solid cooking fat, melted
  • sea salt to taste
  1. To make the mayo, place the coconut concentrate, warm water, olive oil, garlic cloves and salt in a blender and blend on high for a minute or two, until the sauce thickens. Let cool for an hour at room temperature – alternately, you can place it in the refrigerator for 20 minutes. If you would like to use the sauce in a cold dish, thin with water until the desired consistency is reached.
  2. To make the fries, preheat your oven to 400 degrees. Place the sweet potato fries into a large bowl and coat with the cooking fat and sea salt. Arrange on a series of baking sheets so that the fries have adequate space between them (this is how they come out crispy). Use 3-4 sheets if you need to! Add the sea salt. Bake for 10-15 minutes, remove from the oven, flip, and bake for another 10-15 minutes, watching at the end so that they don’t burn.
Note: “Mayo” well in the refrigerator, but hardens. Let come to room-temperature or warm gently before using.


  1. amanda says

    hi I thought potatoes were banned from the paleo autoimmunity diet? is it just white potatoes?
    thanks for all you do!

    • says

      Yes, potatoes are nightshades and not allowed, but sweet potatoes are from a different family and perfectly fine. The light colored ones you see here are white sweet potatoes. :)

    • says

      Did you use the top of a can of coconut milk, or coconut cream, otherwise known as coconut butter, manna, or concentrate? It is hard when room temperature. If you used coconut milk it will not thicken, but with the right ingredient there is no way that it won’t come out right (unless you measure improperly!).

      Sorry you got confused, I’ll add a note for other readers.


  2. melissa jenkins says

    Hi there. I am just new to this, and wondering what solid cooking fat is and where I can find it? (probably a silly question)

    • says

      Not silly! Any fat that is natural (non hydrogenated) and solid at room temperature is what you should use for cooking. This would be tropical oils like coconut or palm, or animal fats rendered from healthy animals like lard, tallow, or duck fat. Coconut oil can be found easily in the store, and some places have duck fat, but if you would like to have lard or tallow from pastured animals you may have to find a farmer who sells it and render it yourself. There are many tutorials online on how to do this. Good luck!


  3. Grace says

    Hi, how do you store the mayo if you make too much? Do you freeze it or keep it in the fridge & for how long? Thanks

    • says

      Grace–I’ve never frozen it, but I don’t know why that wouldn’t be a good storage solution. I always use it within a week in the fridge. I make things like tuna salad, chicken salad, or use it as a topping for bunless burgers. Its delicious!



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