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Baked Sweet Potato Fries with Ginger-Peanut Dipping Sauce

From the book Vegan Soul Kitchen by Bryant Terry

Serves	4
Total Time	2 hours

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

	4	uniformly shaped medium sweet potatoes (about 2 pounds), peeled
	1	tsp. coarse sea salt
	1	Tbsp. extra-virgin olive oil

Dipping sauce

	1	heaping tablespoon minced ginger
	½	cup toasted peanuts
	½	cup apple juice
	1	tsp. agave nectar
	⅛	tsp. cayenne
	¼	tsp. coarse sea salt

Steps

Make the fries: Cut the potatoes into slices about ½-inch thick and then cut them ½ inch lengthwise into the shape of fries.
Preheat the oven to 450 degrees.
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.
In a large bowl, toss the sweet potatoes with the olive oil.
Arrange the 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.
Make 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.

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