Vegan Sweet Potato Fries with Sriracha Mayo
When you want something salty, crispy, spicy, creamy—and you refuse to settle for boring, these fries strut in like they own the place.
They’re roasted, not fried, because we’re still pretending we care about wellness after 3 oat milk lattes.
The sweet potato brings sass, the Sriracha mayo brings heat, and your taste buds are already gossiping.
These babies are perfect for binge nights, solo dinners, or impressing that one friend who “doesn’t get” vegan food.
One bite and you’ll forget ketchup even exists.
Bonus: they’re stupidly easy.
Vegan Sweet Potato Fries with Sriracha Mayo
Crispy roasted sweet potato fries paired with a bold, creamy Sriracha mayo that totally slaps (and yes, it's vegan!).
Ingredients
For the Fries:
- 2 medium sweet potatoes peeled and cut into fries
- 1 tbsp olive oil
- 1/2 tsp smoked paprika
- 1/2 tsp garlic powder
- 1/4 tsp black pepper
- 1/2 tsp sea salt
For the Sriracha Mayo:
- 1/4 cup vegan mayonnaise
- 1 tsp Sriracha more if you’re wild
- 1/2 tsp lime juice
Instructions
- Preheat oven to 425°F (218°C) and line baking sheet with parchment.
- Toss sweet potatoes with olive oil, paprika, garlic, salt, and pepper.
- Spread fries evenly on the baking sheet—give them space like it’s 2020 again.
- Bake for 25 minutes, flipping halfway through for max crisp factor.
- While baking, mix vegan mayo, Sriracha, and lime juice in a small bowl.
- Remove fries when golden and serve hot with spicy mayo magic.
Notes
🧪 Nutritional Values (Per Serving)
- Calories: 220
- Total Fat: 10g
- Saturated Fat: 1.2g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 2g
🌿 Vitamins & Minerals (Per Serving)
- Vitamin A: 120%
- Vitamin C: 18%
- Potassium: 14%
- Iron: 7%
- Vitamin B6: 22%
💡 Notes & Tips
- For extra crispiness, soak fries in cold water for 30 minutes beforehand.
- Don’t crowd the tray—fries need room to glow up.
- Add a dash of chili flakes to the mayo for more sass.
- Pairs well with sarcasm and a glass of chilled sparkling water (or Prosecco, we’re not judging).
- Store leftover mayo in the fridge—it keeps for a week if you resist.
