Baked Sweet Potato Fries with Ginger-Peanut Dipping Sauce

From the book Vegan Soul Kitchen by Bryant Terry

Introduction

This is a healthier and sweeter alternative to fried white potatoes. But if you want to indulge occasionally, feel free to deep-fry these in organic, unrefined coconut oil until lightly browned, 3 to 4 minutes.

Ingredients

Fries

Dipping Sauce

Steps

1. For the fries: Cut the potatoes into slices about ½-inch thick and then cut them ½-inch lengthwise into the shape of fries.
2. Preheat the oven to 450 degrees.
3. Combine the sweet potatoes, 3 quarts cold water, and 1 teaspoon salt in a large pot over high heat. Parboil, uncovered, for 10 minutes. Drain in a colander and pat well with a clean kitchen towel or paper towels until completely dry.
4. In a large bowl, toss the sweet potatoes with the olive oil.
5. Arrange fries on a parchment-lined baking sheet and bake for 50 minutes, gently stirring every 15 minutes with a wooden spoon to ensure even browning, until tender and caramelized.
6. For the dipping sauce: In an upright blender, combine the ginger, peanuts, apple juice, agave nectar, cayenne, and salt and blend until creamy. Transfer to a small bowl.

This content is from the book Vegan Soul Kitchen by Bryant Terry.