Sweet potatoes are very good for you, but more importantly, they taste magical when you bake them with oil, spices and serve them up with a creamy, nutty, tangy sauce. Cannot. Get. Enough. Hope you like the recipe as much as I do! —EvE
SERVES 2 TO 4
FRIES
3 medium sweet potatoes
3 tbsp (41 g) coconut oil
½ tsp black pepper
½ tsp ground cumin (optional)
½ tsp ground coriander (optional)
CASHEW DIP
1 cup (110 g) cashews, preferably soaked for 4–6 hours in water, then rinsed
4 tbsp (60 ml) lemon juice
1 tbsp (18 g) miso paste
1 tbsp (15 ml) soy sauce
½ tsp chipotle powder
1 tsp maple syrup
1” (2.5-cm) chunk ginger
¼ cup (20 g) nutritional yeast
1 clove garlic (optional)
Chopped fresh herbs of choice
Flaky sea salt
FOR THE FRIES
Preheat the oven to 350°F (177°C).
Wash and scrub the sweet potatoes (no need to peel them). Slice them into fries and toss them with the oil and spices. Bake them on a parchment paper–lined baking pan for 30 to 45 minutes, or until they begin to brown. If you want them crispy, increase the oven temperature for the last 15 to 20 minutes and cut the fries thinner before baking them. Keep an eye on them so they don’t burn.
FOR THE CASHEW DIP
Blend all of the ingredients together until smooth, adding water as needed. Adjust the amounts according to taste.
Serve the fries with chopped fresh herbs, flaky salt and the cashew dip.