Do you love sweet potato fries but they always come out a little soggy? Booooo! We have just a simple and delicious recipe that will ensure you get golden and crispy little fries every time! Also did you know that they are also one of nature's unsurpassed sources of beta- carotene and serval recent studies have shown the superior ability of sweet potatoes to raise our blood levels in Vitamin A. To ensure you receive all the nutrients from this lovely root veggie be sure to include some good fats to enjoy all of its vitamins and benefits. This recipe uses coconut oil to keep it vegan and totally lip smacking-ly good but you could use ghee if you wanted to (it adds a nutty sweetness too).
2 large sweet potatoes scrubbed and washed (I don't peel them as there is so much nutrients in the skin but you can if you want)
4 tablespoons of cornflour (happily gluten free)
4 tablespoons of coconut oil
Sea Salt and pepper
'Cheesy' Dipping Sauce
3 tablespoons of Probiotic Kitchen Cashew Cheese
3 tablespoons of pure water
1/2 tsp capers chopped
1/2 tsp chopped pickles
1 tsp of chives
Pre heat oven to 200 degrees. To make the chips cut sweet potato into 1 cm battons and grab a plastic bag and place the corn flour and the seasoning (salt and pepper) into the bag. Mix around and then pop in the sweet potatoes and shake to cover in the flour mix. Dust off and place on a baking sheet leaving a little room between each row of chips. Spoon on the coconut oil and toss to coat lightly. Bake in oven for 15- 20 minutes until soft turning over half way though to ensure all sides get toasted in the coconut oil.
To make the cheesy vegan sauce place all ingredients into a small bowl and mix until thinned out and a creamy consistency. Enjoy and eat piping hot!