27 Dec 2016

SWEET POTATO FRIES with LEMON CASHEW CHIPOTLE DIP


Been eating this every night this week, along with baked treats I am making from my fave cookbooks. Sweet potatoes are veeery good for you, but more importantly: they taste magical when you bake them with oil, spices and serve 'em up with a creamy, nutty, tangy sauce. Cannot. Get. Enough. Hope you like the recipe as much as I do! x

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SWEET POTATO FRIES with LEMON CASHEW CHIPOTLE DIP

Fries:
3 medium sweet potatoes
3 tablespoons coconut oil
1/2 teaspoon black pepper
1/2 teaspoon cumin powder (optional)
1/2 teaspoon coriander powder (optional)

Cashew dip:
1 cup cashews, preferably soaked for 4-6 hours in water then rinsed
4 tablespoons lemon juice
1 tablespoon miso paste
1 tablespoon soy sauce
1/2 teaspoon chipotle powder
1 teaspoon maple syrup
1 tablespoon chunk ginger
1/4 cup nutritional yeast
Water, as needed
1 garlic clove (optional)

To make the fries: preheat oven to 350° F. Wash and scrub the sweet potatoes (no need to peel 'em). Slice into fries and toss with the oil and spices. Bake on a parchment paper-lined baking pan for 30-45 minutes, or until they begin to brown. Note: if you want them crispy, increase the oven temperature for the last 15-20 minutes, and cut the fries thinner before baking them. Keep an eye on them so they don't burn. 

To make the dip: blend all ingredients together until smooth, adding water as needed. Adjust according to taste. 

Serve the fries with chopped fresh herbs, flaked salt and the cashew dip. Enjoy!