We are reprinting this phenomenal recipe from from Jenne’ Claiborne of The Nourishing Vegan ! This recipe is a cosmic concoction of spiced nuts and sweet potatoes! This sweet, spicy, crunchy treat is so good we had to share. The bonus is that this recipe is vegan based…boring is not allowed!
2 medium sweet potatoes, sliced into fries
1 cup pecans, finely ground
1/4 teaspoon ground cinnamon
1/4 teaspoon ground cayenne pepper
1/4 teaspoon ground paprika
1/4 teaspoon sea salt
1/4 teaspoon black pepper
1/4 cup non-dairy milk
1 teaspoon cornstarch
1. Preheat oven to 400 degrees. Cover a baking sheet with parchment paper. Place potatoes in a pot and add enough water to cover by about 1 inch. Bring to a light boil and cook 5 minutes. Drain, place potatoes in a large colander, and submerge it into a bowl filled with ice water. Set aside.
2. Combine pecan meal, cinnamon, cayenne pepper, paprika, salt, and pepper in a bowl. In another bowl large enough to fit potato slices, mix milk and cornstarch, mixing well to dissolve cornstarch.
3. Remove sweet potatoes from cold water and shake the colander to remove excess water. Dip sweet potato fries one at a time into milk mixture, then place into pecan mix, using your clean, dry hand to toss and coat each potato. Place on prepared baking sheet. Bake 15 minutes, flip, and bake another 10 minutes. SERVES 4
251 calories, 20g fat (2g saturated fat), 18g carbs, 4g protein, 3.5g fiber, 3g sugars