Air Fryer Caribbean-Seasoned Sweet Potato Fries with Basil Aioli
Take your tastebuds on vacation with Sigona’s Coconut Balsamic and Sigona’s Basil Oil! The coconut balsamic on the fries gives a subtle yet tangy and sweet tropical flavor that pairs deliciously with the aioli made by blending the ingredients with our basil oil (it’s also great on sandwiches or as a veggie dip). The air fryer makes the process quick and doesn’t heat up the kitchen! Serves 2 to 4.
Equipment
- 1 air fryer
Ingredients
For the aioli:
- 1 egg
- 1 Tbsp lemon juice
- 2 to 3 cloves garlic chopped
- 1/2 tsp Dijon
- 1/2 cup Sigona’s Basil Oil
- About 2 Tbsp fresh basil more or less to taste
- Salt and pepper to taste
For the fries:
- 2 sweet potatoes Garnet yams work wonderfully
- 1 tsp Sigona’s Basil Oil
- 2 tsp Sigona’s Coconut Balsamic
- Salt and pepper to taste
Instructions
- Peel potatoes, slice in half lengthwise then slice into ~1/2-inch planks. Place the fries in bowl filled with cold water; allow them to soak in the water for at least 30 minutes; this makes the fries more crispy when cooked as it removes some of the starch.
- While the fries soak, prepare the aioli: Add the egg, lemon juice, garlic, Dijon, olive oil and basil leaves to the bowl of a food processor or the pitcher of an immersion blender. Process until the mixture emulsifies, becoming thick and creamy. Season to taste with salt and pepper. Transfer mixture to a small bowl and refrigerate until ready for use, to allow the flavors to meld.
- Drain and pat dry the fries. In a large bowl, toss the fries with the olive oil, balsamic, salt and pepper.
- Preheat an air fryer to 400°F. Working in batches, lay out the fries in a single layer in the fryer. Cook for about 8 minutes then remove basket and gently toss/flip the fries; cook another 4 to 6 minutes or until they’ve browned and crisped. Remove from the basket and sprinkle with salt. Repeat with remaining fries.
- Serve warm fries with the basil aioli.
Video
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