Apparently a few of my recipes somehow managed to get erased. I have no idea how, so I’m working on posting them back up. My apologies for the inconvenience, some links might be broken on different pages, just let me know and I’ll resolve that quickly.
As always, enjoy this recipe and please be sure to let me know what you think of it if you give it a try!
Who doesn’t love the classic tale of baked fries and onion dip? My heart thanks me for baking in place of frying, my mouth is just happy flavors like this can come together in such a simple concept. I know I share a lot of carbs, like potatoes – but hey, I’m a southern girl and I like to think it’s just in my DNA.
FRIES ALL DAY, EVERY DAY!
Thick-Cut Sweet Potato Fries
Yield 2 servings
- 1 large Sweet Potato
- 1/2 tbsp Coconut Oil
- Garlic Powder
- Onion Powder
- Black Pepper
- Pink Salt
- Preheat your oven to 425 degrees F
- Wash and dry your sweet potato, using a peeler to remove any imperfections you might not want to consume. You can remove all the skin if you so desire.
- Cut your potato into 1/2 inch thick strips. I like to start by cutting it in half vertically and horizontally. Then 1/2 inch slices, depending on the thickness each slice should make 3-4 fries. Just make sure they're all uniform.
- Transfer them to a large bowl with cold salted water. Let them soak for about 6 minutes.
- Drain the water and lay them out on a clean dish towel to dry.
- Toss them in a bowl with coconut oil and spices till fully coated. Lay them out on a parchment lined baking sheet, making sure to give them space.
- Bake for 10 minutes flip and 12-14 minutes to brown, (Broil as needed to crisp them up more).
- Remove them from the oven to cool.
If you want to make these extra crispy, toss them with a tbsp of arrow root powder or cornstarch.
But wait… there’s more. You can’t have fries without the dip! I adore a mix of roasted onions, fresh parsley, vegan mayo and seasonings. It’s simple to make in bulk and it tastes even better the next day, once the flavors have really had time to develop together.
Roasted Onion & Parsley Dip
Yield 1 cup
- 1 Yellow Onion
- 1/4 cup Vegan Mayo
- 1/8 cup Parsley
- 1 tsp Sriracha
- 1/2 tbsp Garlic Powder
- Pinch of Red Pepper Flakes
- Black Pepper, to taste
- Pink Salt, to taste
- Cut your onion in half, then 1/2 - 1 inch strips.
- Lay them out on a parchment lined baking sheet.
- Bake for 30 minutes at 425 degrees F (with the sweet potatoes), you can flip midway through, but it's not vital. Just avoid letting them burn. You're looking for a deep brown color, that's the magical caramelization that makes this dip phenomenal.
- Remove from oven and let cool completely.
- Blend everything till desired consistency is reached, adjusting the seasonings as needed. I leave mine a little thicker and less blended. But you can make this as smooth as you want.
- Transfer dip to a air tight container and refrigerate at least 20-30 minutes before serving. It will thicken up as it cools. Overnight is best, the flavors come together more.
This will keep at least a week in an air-tight container. Optional additions:You can add some ketchup and/or a splash of pickle juice and this makes a killer "secret sauce" that is phenomenal on EVERYTHING! I love this for veggie burgers, sandwiches, wraps, salads and even more fries (wedges, zucchini & carrot fries)!