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5 from 1 vote

Sweet Potato Fries with Cilantro & Hemp Seed Aioli | Vegan & Gluten-Free

These vegan sweet potato fries with cilantro & hemp seed aioli have a dash of summer flare and are incredibly addictive. They're the perfect match for a summer burger but can also be enjoyed all on their own as a healthy snack.
Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Course: Side, Snack
Cuisine: Gluten-Free, Grain-Free, plant-based, Vegan
Servings: 4


  • 2 large sweet potatoes, peeled and cut into desired fry shape
  • 2 tablespoons coconut oil
  • 1 teaspoon ground coriander
  • 1 teaspoon ground cinnamon
  • ½ teaspoon sea salt
  • ¼ cup plain, unsweetened almond milk
  • 1 tablespoon hemp oil or olive oil
  • ½ cup shelled hemp seeds
  • 1 clove garlic
  • ¼ cup chopped fresh cilantro
  • 1 tablespoon fresh lime juice
  • 2 teaspoons white wine vinegar
  • ¼ teaspoon sea salt or to taste
  • Optional garnish: cilantro leaves + maldon sea salt


  • Preheat oven to 425 degrees Fahrenheit.
  • Line two large baking sheets with parchment paper.
  • Add the cut sweet potatoes to a large bowl. Melt the coconut oil and pour over the sweet potatoes. Toss to coat. Sprinkle the coriander, cinnamon, and ½ teaspoon sea salt over top and toss to evenly coat.
  • Divide the sweet potatoes between the two baking pans and evenly disperse. Bake for 25-30 minutes, turning the fries over at the halfway point.
  • As the fries bake, make the cilantro-hemp aioli by adding the hemp seeds, almond milk, hemp or olive oil, garlic, cilantro, lime juice, white wine vinegar, and sea salt to a blender. Blend on high for 1-2 minutes or until smooth. Taste and add more sea salt if desired. Pour into a bowl.
  • When the fries are done baking, let them cool on the parchment paper to crisp up a bit. They will not become completely crispy but they are absolutely delicious nonetheless.
  • Transfer the fries to a large bowl or plate and serve alongside the cilantro-hemp aioli.