Loaded Baked Sweet Potato Fries with Avocado Garlic Aioli

Baked sweet potato fries loaded with black beans, onions, bell peppers, tomatoes, chilli pepper, cilantro, scallions, cheese and served with avocado garlic aioli

Course: Appetizer, Side Dish, Snack

Servings: 4

Ingredients

Baked Sweet Potatoes

2 Japanese Sweet Potatoes Purple and fairly smooth. Round/fatter in shape. Whitish flesh and very firm that turns golden when baked
4 tbsp Extra Virgin Olive Oil
3 tbsp Taco Seasoning

Toppings

1 cup Boiled Black Beans
½ cup Finely Chopped Sweet Yellow Onions
½ cup Finely Chopped Green Bell Peppers
½ cup Finely Chopped Tomatoes
½ cup Finely Chopped Cilantro
½ cup Finely Chopped Scallions
2 tbsp Finely Chopped Serrano Peppers 1 tbsp for less heat
2 tbsp Lime Juice
1 tbsp Salt
1 tsp Red Chilli powder
1 cup Shredded Mexican Cheese

Avocado Garlic Aioli

1 Ripe Avocado
½ bunch Clean Fresh Cilantro
2 cloves Garlic
¼ cup Extra Virgin Olive Oil
2 tbsp Lime Juice
1 tbsp Salt
1 tsp Black Pepper
2 Serrano Peppers

Instructions

Avocado Garlic Aioli

Blend all the aioli ingredients in a blender until smooth. Keep it in the fridge.

Bake Sweet Potato Fries

Preheat oven at 450°F. Peel Japanese sweet potatoes, wash them and dry them with pepper towel.
Cut sweet potatoes into long strips, ¼ to ½ inches thick. Season them with 3 tbsp taco seasoning and coat it with 4 tbsp of extra virgin olive oil.
Bake them for 12-13 minutes. All ovens vary from size ad temperature so after 12-13 minutes, take couple of fries out and check them if they are cooked or not. If not, cook them for couple more minutes. making sure they don't get soggy or burn.

Prepare Toppings

While the fries are baking, mix boiled black beans, chopped onions, green peppers, tomatoes, serrano pepper, cilantro, scallions, salt, lime juice and red chilli powder together. Mix half of the shredded Mexican cheese with the topping mix.
Once the fries are baked, sprinkle all the toppings on top of the fries, add the rest of the shredded Mexican cheese on top and broil for 4-5 minutes.
Serve it hot with sour cream and Avocado Garlic Aioli!