Preview Recipe: Sweet Potato Fries with Garlic “Mayo”

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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!

Mickey_Highres-6982 copyphoto by Kyle Johnson

5.0 from 3 reviews
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
Ingredients
  • 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
Instructions
  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.
Notes
Note: "Mayo" well in the refrigerator, but hardens. Let come to room-temperature or warm gently before using.
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About Mickey Trescott

Mickey Trescott is the cook and blogger behind the website autoimmune-paleo.com. After recovering from her own struggle with both Celiac and Hashimoto’s disease, adrenal fatigue, and multiple vitamin deficiencies, Mickey started to write about her experience to share with others and help them realize they are not alone in their struggles. She is a certified Nutritional Therapy Practitioner by the Nutritional Therapy Association, and is the author of The Autoimmune Paleo Cookbook, a guide and recipe book for the autoimmune protocol.

Comments

  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. :)

      • Jayne says

        Hi Mickey,

        I’m really enjoying all of the recipes in your cookbook! However, I’ve tried to make the coconut concentrate twice and I have been unsuccessful both times! What’s the trick? I’ve attempted making it in my vitamix as well as a good high speed blender with the same result. It never gets anywhere close to a thick creamy paste. It usually ends up stuck at the bottom the blender. I stop the blender, loosen it up…turn it back on..but the same result occurs. It seems like there’s not enough liquid to keep it blending. I would be grateful for any advice. Thank you!

        • Jannie says

          Hi Mickey,
          Thank you for the awesome cookbook. I’m OK with following all the recipes, and so far everything came out great. However, I have the same exact problem as Jayne – am unable to make the coconut concentrate, which is such shame because I’d love to use it for mayo. I also have a Vitamix (don’t own a food processor), and to your point above, I use full fat coconut flakes and I do add coconut oil (use the amount the recipe suggests, even went a bit higher on a second try). The coconut just gets stuck at the bottom around the blades, and no matter how many times I stop the blender, poke things around to unstick them, the same thing happens. The coconut is on the sides and bottom of the blender and the blades just rotate with no stuff in them.

          Is there any other way you can think of to help us tackle this?

          Many thanks,
          Jannie

          • says

            Jannie,
            The only thing I can think of, is that whatever coconut flakes you are purchasing does not have enough fat content, or you are not blending long enough/tamping hard enough. The only time I have “failed” at making the coconut concentrate is when I accidentally bought low-fat coconut flakes–that won’t work!

            If you can’t seem to make it with your machine, I’d suggest purchasing some already made–sorry!

            Mickey

    • says

      Andria,
      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.

      Mickey

      • Anna says

        Hi! This is the first recipe I’ve tried from the site, and it came out great! To the person above, I used coconut cream from Trader Joe’s, which was pretty much just coconut milk. So I added a little bit of coconut flour and a small spoonful of grass fed beef gelatin to thicken it up- worked great and the garlic-y goodness masks any gelatin smell/taste. Ate the fries alongside a nice piece of salmon for dinner, and it made me not miss all of the things I’ve been missing, having just started a diet very similar to autoimmune paleo. :)

  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

      Melissa,
      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!

      Mickey

  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!

      Mickey

  4. Belle says

    Made this the “lazy” way: put all the veggies in my vitamix raw, blended them to sludge, mixed it with the ground beef, covered the top w bacon and popped it in the oven. Came out delish, didn’t fall apart.
    Thanks!

  5. Joanne says

    Hello & Thank You for your recipes!
    I was wondering if you have any ideas for a substitute for the coconut concentrate [unfortunately I am allergic to coconut.] I was thinking maybe 1/4 cup palm oil [strangely, this doesn’t seem to bother me & coconut puts my mouth & throat on fire all the way down to my chest, like upside down acid reflux?] Please let me know if you have any suggestions.
    Thank You for your great website & all your helpful information!
    Joanne

      • Joanne says

        I tried a mini batch with the palm oil, and it was pretty good, but the water separated out pretty quickly – I just poured that part off, then added some basil to the leftover & used it for salad dressing. I am going to try your avocado idea, it sounds delicious, I’ll let you know how it goes [it makes me want to make some more right now, is it ok to have sweet potatoes 2-3 times a week on this plan?] I was also a little confused about pepper, I thought that was a no go, then I saw it in a recipe, but it could have been a regular paleo one, instead of Auto immune one, I was just wondering if I was eliminating something I didn’t need to; I’m so new at this ~ day 3.]
        Thank You again!

        • Joanne says

          The avocado way worked great! It is a lot like a light whipped guacamole. It is so smooth & creamy!
          Thank You, again!

        • says

          Joanne, sweet potatoes 2-3 times a week is fine as long as you tolerate them. Pepper is a “be cautious” spice, some people choose to remove it during the elimination phase, others include it.

          Good luck!

          Mickey

  6. Laura says

    Hi Mickey!
    Just bought your cookbook a few days ago but haven’t been able to read it yet :-( I have Hashi’s and I am currently trying to go AIP elimination diet and having a hard time cooking so many different meals with what feels like such a limited list of ingredients!
    So as I have not been able to read your cookbook yet I come online looking for a quick recipe and always (thank heavens and you!) end up finding one of your recipes :-)
    I was wondering why you do not really fry the sweet potatoes but instead bake them? I obviously don’t mean deep fry with whatever cooking oil food chains do, but “lard or coconut oil” fry them? I did that earlier today actually (boiled the sweet potatoes a little and dried them before frying then in a pan and seasoning with sea salt) and it was close enough to a regular fry and was really comforting food :-)
    Also, I am not a fan of garlic but would love to try something resembling mayo, what other condiment would you recommend for the recipe? Thanks!

    • says

      Laura,
      I have fried them before, but a lot of people either don’t have a mini deep-fryer or find it annoying to do in a pan. Baked ones are just a little easier and more accessible for everyone. They are heavenly fried in a healthy fat like lard or coconut oil!

      You could try making a dip with avocado, if you don’t like the garlic!

      Mickey

  7. Amy says

    The garlic mayo came out perfect for me. Because I have only been using it on “sandwiches” (roast beef wrapped in lettuce leaves) I have a lot left over. How long does the mayo last in the fridge?

  8. sonia says

    Hi
    So I just made this with three garlic cloves and the flavor is just way too strong for me. Any suggestions? It kinda burns when I taste it. As far as I know, i don’t have an intolerance to garlic.

    • says

      Hi Sonia,
      Were your cloves of garlic unusually large? They could also be very fresh or a particularly strong variety of garlic. I’d just start with one next time, taste, and add more if you need it.

      Hope it helps!

      Mickey

  9. Ainsley says

    I added 4 tsp lemon juice and 1 tsp apple cider vinegar and it tastes great. I used store bought coconut manna.

Trackbacks

  1. […] using the egg yolk. Luckily Mickey Trescott’s The Autoimmune Paleo Cookbook has a recipe for AIP Paleo Mayo, although I’m not sure how mayo-y it is or how it tastes since I’ve not tried it and […]

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