I discovered sweet potatoes late in life and now they are a regular part of my diet. They are packed with nutrients, flavorful with little effort, and are great in chili, enchiladas, curries, salads and soups. And of course, who can forget sweet potato fries. These baked fries make a great accompaniment to burger night, or can be added into your tacos. Switch up the spices to suit your cuisine. Tonight, I made them alongside a vegan pesto mayo sauce for dipping, which doubled as a spread for veggie burgers, and can also be easily transformed into a salad dressing.
Ingredients (serves 4-6 as a side):
2 sweet potatoes
2 T olive oil
Spices: dash of cinnamon, sprinkle of onion and garlic powders, sprinkle of cumin, dash of chili powder and black pepper, and generous shakes of salt to your liking
For the Pesto Mayo:
4 T vegan, or regular mayo
1 T pesto
Directions:
Peel sweet potatoes, and cut into sticks, about 1/2 inch wide and 4 inches long. Depending on the shape of your potato, slice in half horizontally, then cut each half vertically and made sticks from each section
Toss fries with olive oil and spices in a large bowl
Spread fries in a single layer on a baking sheet
Bake for 30 minutes, they will brown, or blacken a little as they crisp. Observe and remove if they get too black for your preference
To Make the Pesto Mayo:
Mix mayo and pesto in a small bowl, thin with a little olive oil if too thick
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