Dessert. Sweet potato. fries. They’re like churros you can feel good about. I can say this with absolute certainty since I ate SO many of these and felt that each time I made the decision to eat another fry, I was making the right decision.
We’ve got cinnamon sugar sweet potato fries drizzled with chocolate tahini sauce and a vanilla glaze. Because one thing to drizzle is clearly not enough. And it’s all vegan! Only a few noble sweet potatoes gave their lives for this dish. Their sacrifices will be honored by the hungry.
These fries go through a double cinnamon-sugar shakedown resulting in maximum levels of deliciousness. They also get a nice cold soak before going in the oven to give you crispier fries. The cornstarch dusting and different oven temps also help.
Speaking of cold soaks, ever heard of ice baths?? I’m sure they are actually amazing for you, but in high school, they just added to the torture that was adolescence. Coaches would fill up an empty trash can with ice and water and we’d have to stand in it until we couldn’t feel our legs or saw a bright light. Whichever came first.
Although, it was always super entertaining to see the guy’s team have to endure it while we were doing our track workout. One guy would be standing in the trash can, shivering and looking beyond miserable while his teammates and coach stood around and made fun of him (because you know, high school guys). Real character building there. I miss high school sometimes.
Anyway, these sweet potato fries don’t involve much character building, they’re just tasty as heck. So make them, eat them, and enjoy every bite. You have enough character built up, anyway.
Dessert sweet potato fries (vegan)
Ingredients
For the sweet potatoes
- 4 small sweet potatoes, cut into 1/2 inch thick wedges
- 2 tbsp cornstarch
- 2 tbsp coconut oil, melted
- 3 tbsp sugar
- 1/2 tbsp cinnamon
For the chocolate tahini sauce
- 2 tbsp maple syrup
- 1 tbsp cocoa powder
- 1/4 cup tahini
- 3 tbsp almond milk
For the vanilla glaze
- 1/4 cup powdered sugar
- 1/4 tsp vanilla extract
- 1/2 tbsp almond milk
Instructions
For the sweet potatoes
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Soak sweet potato wedges in cold water for at least an hour. Meanwhile, preheat oven to 400 degrees and line a large baking sheet with parchment paper.
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Combine cinnamon and sugar in a small bowl. Drain the water from the sweet potatoes and dry thoroughly. Coat with corn starch, shaking off any excess. Transfer potatoes to a clean bowl and coat with coconut oil. Toss with half the cinnamon sugar mixture.
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Spread out on the baking sheet and cook for 30 minutes, stirring halfway through. Lower oven temperature to 300 degrees and bake for another 10 minutes. Meanwhile, make the sauce and glaze (see below)
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Let potatoes cool slightly before transferring them to a bowl. Toss with remaining cinnamon sugar mix.
For the chocolate tahini sauce
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In a small saucepan, whisk together maple syrup and cocoa powder over a low heat. Once incorporated, add tahini and whisk until smooth. Add almond milk until you have reached the desired consistency. Remove from heat and set aside. If needed, add an additional splash of almond milk before drizzling over the fries.
For the vanilla glaze
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Sift powdered sugar into a small bowl. Add vanilla and a small amount of milk at a time, whisking to incorporate. Add more almond milk for a thinner glaze and more powdered sugar for a thicker glaze.
For the assembly
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Transfer fries to a plate or serving dish. Drizzle with chocolate sauce and glaze. Serve immediately.
