Loaded Sweet Potato Fries
Looking for a winner weekend football snack? These loaded fries are just the dish you need. There are a couple steps involved, but well worth the effort and your tastebuds will thank you.
Nutritional Facts: Sweet potatoes contain a high amount of the antioxidant beta-carotene which is converted to vitamin A. Sweet potatoes contain anti-carcinogenic and anti-inflammatory properties and are a great source of fiber and potassium, especially if you leave the skin on. Sweet potatoes are also a good source for vitamin C, B6 and manganese. Although they do contain natural sugars (about 12g in one medium-sized potato) the glycemic load of sweet potatoes is low, so it is still a great choice for those with blood sugar issues.
Preparation time: 30 minutes
Cook time: 60 minutes
Total time: 90 minutes
Gluten-free, dairy-free, egg-free, soy-free, nut-free, no processed sugar
2 lbs sweet potatoes (about 4 medium)
6 t arrowroot powder* (optional)
2 T olive oil
½ t cayenne pepper
1 t cumin powder
1 t sea salt
2 cups sliced shittake mushrooms (or sub any mushroom of your choice)
2 t tamari or Braggs aminos (can sub soy sauce if gluten is not an issue)
½ t sea salt
2 t extra virgin olive oil
¼ c fresh cilantro leaves
¼ c thinly sliced green onion (green parts only)
Our favorite Vegan Chipotle Aioli
Start with preparing the sweet potatoes.
1. Wash and cut the potatoes into sticks, leaving the skin on.
2. Mix together arrowroot, cayenne, cumin and sea salt in a small dish, set aside.
3. Place the potatoes into a large bowl and sprinkle with the arrowroot spice mixture.
4. Using your hands, toss until all the potatoes are covered equally.
5. Divide potatoes evenly among two parchment lined baking sheets and spread the fries apart. They will crisp up better if they are not touching.
6. Bake at 325° for 30 minutes. Turn the potatoes over, switch the position of the baking pans and bake for another 30 minutes. You are looking for the surface to be slightly bubbling and lightly browned.
*Cook’s Note: Arrowroot is a great substitute for cornstarch, without the corn! In this recipe it will absorb the water from the potatoes and add more crispness to the potatoes. You can also use arrowroot as a gluten free thickener in sauces.
Meanwhile, prepare the shiitake bacon and toppers.
1. Trim ends of mushrooms and slice into thin pieces.
2. Place in a bowl and drizzle with tamari and salt. Toss to combine.
3. Heat a dry skillet over medium heat. Add in 2 t olive oil and let it heat until shimmering. Toss in the mushrooms, stir and then spread out in a single layer and cook until browned and all moisture has evaporated out. Mushrooms should be nicely browned and a little dried out.
4. Move to a cutting board and chop coarsely, set aside.
5. While mushrooms are cooking, slice onion, chop cilantro and prepare the Chipotle Aioli.
6. On a large tray, arrange the sweet potato fries. Top with mushroom “bacon” first, then add the remaining toppers. Serve immediately.