For the sweet potato…

1 large orange sweet potato

1 large purple or white sweet potato

2 tbsp. olive oil

Salt & Pepper to season

For the Tangy Aioli

2 free range egg yolks

1 lemon, juiced

1/2 tsp. gluten free dijon mustard (optional- it does still work without it!)

1/4 tsp. salt

1/4 tsp. pepper

3/4-1 cup macadamia oil


  1. Pre-heat the oven to 200ºC and line 2 baking trays with baking paper
  2. Cut the sweet potato into wedges and spread out on the baking paper
  3. Season with salt and pepper, and drizzle with olive oil
  4. Allow to cook for 30-35 minutes, or until slightly crunchy (you may need to adjust this time slightly based on your oven- I’ve cooked them at a friends house on the same temp and it took less time!)
  5. Meanwhile, crack egg yolks into a deep mixing bowl
  6. Add lemon juice, salt, pepper and mustard
  7. Using a stick blender, combine these ingredients
  8. SLOWLY, very SLOWLY start to add the oil about 1 tbsp. at a time. Continue adding and mixing with your blender until all oil has run out. If you have used 3/4 cup of oil and the mixture is still too runny, try adding a bit more and stir well.
    TIP: as you get closer to the end of the oil, you can add more oil at a time (i.e. closer to 4 tbsp.)
    TIP 2: I have also seen this done in a blender- give it a go!
  9. Set aioli aside and serve with your sweet potato fries once they have cooked!