I am not usually much of a “dipper” (except for hummus) but tonight I had a major urge for sweet potato fries and a dipping sauce, which I often see served at restaurants. Typically ketchup or mayo-based options are available for dipping fries. However, since I don’t eat mayo and there’s nothing too special about ketchup (other than the fact it’s loaded with sugar and salt) I came up with a very satisfying alternative. This avocado aioli is great for dipping but would also make a great spread on sandwiches or crackers. When in doubt, I turn to avocados. They are great for sneaking into any recipe to add flavour, substance, and healthy fats!

Health Benefits of Avocados:

-promotes heart health

-anti-inflammatory benefits

-anti-cancer

-blood sugar regulation

Ingredients

1 sweet potato, peeled and sliced into strips (number of sweet potatoes may vary)

1 tbsp olive oil

1/2 tsp pink sea salt

1 avocado

1/2 c vegan mayonaise (I use vegenaise)

2 garlic cloves, minced

1 tbsp parsley

1/2 tsp thyme

Preheat oven at 400 In a mixing bowl add the sweet potato strips, olive oil, and salt. Spread the sweet potatoes on a baking sheet and bake for approximately 40 minutes or until crispy Using a hand-held mixer or blender combine the remaining ingredients to make the ailoi Once the sweet potatoes are nice and crisp, dip away!

Enjoy!