Mexican Style Loaded Baked Sweet Potato Fries with Vegan Aioli

This chile pepper gets its name from its origin. In Spanish, serrano is an adjective meaning “from the mountains” which is where it originated-in the mountains of Hildalgo, Mexico. The serrano is normally about twice as hot as Jalapeno (about 10,000 to 15,000 Scoville units).It is the second most popular chile pepper in Mexico. This chile is used mostly for salsas but can also be used in soups, sauces, chili or stews.Try these as a hotter substitute for Jalapeno.

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Serves 4.

INGREDIENTS
4-5 Sweet Potatoes
1 Red Onion
1 chile pepper, seeded and diced
2 Tomatoes
1 cup Black Beans
1/2 cup Vegan aioli*
1 Green Bell Pepper
1 Avocado
1 Handful Cilantro/Coriander

INSTRUCTIONS
Preheat the oven to 190°C. Wash the Sweet potatoes and cut into sticks the size of french fries. Toss in a bowl with a little olive oil and season with salt and pepper. Bake for 25-30 minutes until crispy and golden.
While the sweet potatoes are baking prepare the toppings. Dice the green bell pepper and set aside.Finely dice the red onion and tomatoes and mix together in a bowl.Prepare the vegan mayonnaise if making your own (recipe is linked underneath this recipe).Drain the beansSlice the avocado.Roughly chop the coriander.
Lay out the fries in a large bowl and top with all the different elements. Enjoy immediately.

Slightly adapted from laurencariscooks.com