Sweet Potato and Beet Fries with Lime Aioli Dip

Ingredients:

• 1 large beet, peeled and sliced into 1/4” strips

• 1 large sweet potato (white inside) peeled and sliced into 1/4” strips

• 2 T corn starch

• 3/4 cup avocado mayonnaise

• rind and juice of 1 lime

• several drops of habanero sauce to taste

• salt and pepper to taste

Here’s How:

1. Preheat oven to 425.

2. Cut up beets and sweet potatoes and place in separate bowls and cover with cold water for 45 minutes to soak.

3. Assemble aioli dip by mixing the last 4 ingredients and taste to adjust seasonings.

4. Drain veggies and pat dry.

5. Place each separately in zip lock bags and sprinkle 1 T cornstarch in each, shake and coat.

6. Place each separately in a bowl and drizzle olive oil, garlic granules and salt and pepper.

7. Place tinfoil shiny side down on 2 different cookie sheets (or parchment paper), lightly grease and spread the fries on the sheet.

8. Bake for approximately 20 minutes, let cool for 5 minutes and serve with aioli dip.