Emerald Entrées: Cannabis Sweet Potato Fries with Avocado Aioli

Adapted from Chia, Quinoa, Kale, Oh My by Cassie Johnston.

Skip the deep fryer and enjoy these medicated fries without the guilt as a rainy afternoon snack or addition to dinner.

Sweet Potato Fries

◦  4 large sweet potatoes
◦  2 Tablespoons smoked paprika
◦  2 teaspoon garlic powder
◦  1 teaspoon cumin
◦  ¼ teaspoon cinnamon
◦  Pinch cayenne
◦  1 ½ teaspoon sea salt
◦  ½ teaspoon black pepper
◦  2 Tablespoons olive oil

◦  2 Tablespoons cannabis coconut oil (adjust as needed)


  1. Preheat oven to 400 degrees.
  2. Peel sweet potatoes and slice into fries.
  3. 3 Combine spices in large mixing bowl.
  4. Add olive oil and sweet potatoes and toss thoroughly until all fries are evenly coated.
  5. Spread out the fries in a single layer onto two baking sheets. Bake for 35 minutes, flipping once halfway, until fries are lightly browned and crispy.

Avocado Aioli

◦ 1 large, very ripe avocado
◦  ¼ cup mayonnaise
◦  3 cloves garlic
◦  1 large, juicy lime
◦  heavy pinch of sea salt + pepper


  1. Scoop avocado into bowl of food processor.
  2. Add juiced lime, diced garlic and remaining ingredients. Pulse until smooth and creamy. Add salt and pepper to taste. Serve with fries.

Written by Nora Mounce 

Emerald contributor since March 2012


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