Baked Asian Yam Fries with Oil-Free Avocado Wasabi Vegan “Aioli”
Sweet Asian Japanese Yam Fries are baked until golden brown. Serve them with a spicy, oil-free Avocado Wasabi Vegan Aioli. This makes the ultimate side for plant-based Korean Beet Teriyaki Burgers.
3Asian Yams (about 2 pounds)sliced into ¼-inch batons
Salt and pepper
For the Avocado Wasabi Oil-Free Vegan “Aioli”:
1avocado
1teaspoonwasabi powder
½cupwater
Instructions
To make the Baked Asian Yam Fries: Preheat your oven to 375Line a baking sheet with parchment paper or a non-stick Silpat baking mat.
Spread the Asian Yama fries into a single layer on the lined baking sheet. Sprinkle with salt and pepper.
Bake for 30 minutes, tossing every 10-12 minutes. Turn up the heat to 425F and roast 5-7 more minutes, until crispy around the edges. While the Asian Yam fries roast, make the Avocado Wasabi Oil-Free Vegan “Aioli”.
To make the Avocado Wasabi Oil-Free Vegan “Aioli”: Place the avocado, wasabi, and water in a blender. Puree until smooth, scraping down the sides of the bowl, as needed. Transfer to a serving dish.
Serve the Oil-Free Baked Asian Yam Fries with the Avocado Wasabi Oil-Free Vegan “Aioli”. Enjoy!