Spiralized Sweet Potato Fries & White Truffle Aioli

I have 4 blades that came with spiralizer and I used the thinnest one. I recommend you use the thinnest blade you have because you really want that "shoestring" look. If you decide to use a thicker blade, I am sure it will be fine, but let me know how it comes up because I, myself would like to try it someday to.

After you spiralizer the sweet potatoes, make sure to take a pair of scissors and cut them. My "shoestrings" were about 3-4 inches long. I know it can be annoying but it is worth it in the end.

Look how pretty they are. I almost didn't want to cut them. They looked so pretty!

I wish I took more pictures of this awesome aioli. I swear, I am not bragging but I think this is one of the best sauces I've ever made. It is so light but creamy and zesty. It is so good, it pretty much goes with everything. Obviously this isn't the only recipe that I used this sauce with. There's more recipes coming up on the future post that will include this sauce.

These sweet potatoes fries are so crispy and flavorful, they will go with any meal you plan with your family. Even though, I call these fries, they are certainly healthier than regular russet potato fries.


2 sweet potatoes - spiralized, thinly

4 Tbs olive oil

Salt and Pepper to season

1/4 cup fresh parsley

2 Tbs parsley for garnish


1. Combine Olive oil, pepper and parsley in a bowl.

2. Place the sweet potatoes in baking sheet.

3. drizzle the olive oil mixture over the sweet potatoes.

4. Toss around and make sure it is evenly distributed.

5. Bake at 400F for 20- 25 minutes.

6. Sprinkle more parsley

7. Serve warm

White Truffle Aioli:


1/2 cup mayo

1/2 cup sour cream

2 Tbs White Truffle Oil

zest of 1 lemon

Juice of 1/2 lemon

salt and pepper to taste

1/2 Tbs parsley

3 Tbs garlic powder


1. Whisk ingredients together.

2. Dip in some fries!

* Will keep for 2-3 days.



Take away the stress by prepping the night before. Cooking will be much more relaxing. 


Don't be afraid to adjust the seasonings the recipe requires you to have. 



Never rush cooking! 


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