Top | Vegan Soul Kitchen

Baked Sweet Potato Fries with Ginger-Peanut Dipping Sauce

(recipe, Bryant Terry)

primary-image, l


This is a healthier and sweeter alternative to fried white potatoes. But if you want to indulge occasionally, feel free to deep-fry these in organic, unrefined coconut oil until lightly browned, 3 to 4 minutes.


    1. 4 uniformly shaped medium sweet potatoes (about 2 pounds), peeled
    2. 1 tsp. coarse sea salt
    3. 1 Tbsp. extra-virgin olive oil
    Dipping sauce
    1. 1 heaping tablespoon minced ginger
    2. ½ cup toasted peanuts
    3. ½ cup apple juice
    4. 1 tsp. agave nectar
    5. ⅛ tsp. cayenne
    6. ¼ tsp. coarse sea salt


    1. Make the fries: Cut the potatoes into slices about ½-inch thick and then cut them ½ inch lengthwise into the shape of fries.
    2. Preheat the oven to 450 degrees.
    3. Combine the sweet potatoes, 3 quarts cold water, and 1 teaspoon salt in a large pot over high heat. Parboil, uncovered, for 10 minutes. Drain in a colander and pat well with a clean kitchen towel or paper towels until completely dry.
    4. In a large bowl, toss the sweet potatoes with the olive oil.
    5. Arrange the fries on a parchment-lined baking sheet and bake for 50 minutes, gently stirring every 15 minutes with a wooden spoon to ensure even browning, until tender and caramelized.
    6. Make the dipping sauce: In an upright blender, combine the ginger, peanuts, apple juice, agave nectar, cayenne, and salt, and blend until creamy. Transfer to a small bowl.