I don’t even know what to say here that can adequately describe the taste sensation of this dessert/snack(!), but what I will say is that I was shoving this into my mouth in fistfuls. I have sweet potato fries on average five days a week, and I quite often have them with a little bit of cashew cream, made using soaked cashews blended with water, a little salt and some lemon juice and apple cider vinegar to create a raw sour cream that tastes surprisingly like the dairy version, but I’ve never thought about making a sweet version before. So to help satisfy my insatiable appetite for these lumpy orange rooty things I decided to freshen things up and flip-turn-upside-down my favourite meal and make it sweet so I can eat it for dinner and dessert!
The perfect sweet potato fry is hard to achieve, actually, it’s pretty much impossible I swear! Or maybe I just don’t have the magic touch. Maybe I’ll just blame my oven! I like mine to be pretty crispy with a little softness in the middle, but I cannot lie, mine often end up being more squidgy than crispy! I cut these quite thin, coated them in a little coconut flour before throwing some coconut oil, coconut sugar and cinnamon on, and spreading them out on a baking to allow the steam to escape from the potato to stop the dreaded squidge. If you don’t have coconut oil, you can just use olive oil. Your fries won’t taste too coconutty if you use coconut oil, I just prefer to use coconut oil instead of olive oil in my cooking. You only need 2 Tablespoon per 3 potatoes for a light coating. I’m not sure you could say these little burnt-tipped beauties were perfect, but they were much crispier than normal when I just add a little coconut oil and paprika.
Now let me introduce my new favourite thing into your lives; raw vanilla maple cashew cream. I have no words to describe it, it’s rich, creamy, sweet, and it goes perfectly with the sweetness of the potatoes and the spicy flavour of the cinnamon. I soaked my cashews nuts for about 12 hours by accident and they blended into the smoothest, silkiest cream texture, so I would recommend doing this too, especially if you don’t have a powerful blender like a Vitamix! Which I don’t have, so lots of nut soaking for me! This tastes sort of like a really posh vanilla bean custard or vanilla pudding, and it’s really hard to believe that it is made entirely from cashews, maple syrup and vanilla bean paste. It’s all in the soaking!
I soaked a cup of cashews and made enough to keep in the fridge in an airtight pot for a couple of weeks, so just adjust the recipe to achieve the amount you want. I actually made this ‘meal’ for my lunch today because I was so excited to try this recipe, so I had some of this cream with some fresh fruit and berries after as ‘pudding’ (definitely an excuse to eat more of this stuff!!), and it was completely delicious. Especially with raspberries, like so good that you have to try it! The tartness of the raspberries really does go well with the sweetness of the cream, in fact expect some sort of dessert coming soon featuring both of these things!
- • 2-3 large sweet potatoes (peeled)
- • 1 tbsp coconut flour
- • 2 tbsp melted coconut oil
- • 5 tbsp coconut sugar (or until you have the amount of coverage you'd like)
- • 1 tsp ground cinnamon
- Makes approx. 1 cup
- • 1 cup of cashew nuts (soaked overnight)
- • 3-4 tbsp maple syrup
- • 1.5tsp vanilla bean paste OR 1 scraped vanilla pod + touch of vanilla essence
- • ⅔ cup (160ml) water
- Preheat the oven to 200c (390f).
- Wash and peel the sweet potatoes and chop the nobbly bits on the end off. Cut the potato into long, thin chip-like slices.
- Place in a large bowl and toss in the coconut flour until the potatoes have a nice thin coating. Add more if needed.
- Pour in the coconut oil and toss to coat.
- Mix together the coconut sugar and cinnamon in a bowl and pour over and coat the potatoes.
- Place fries onto a baking tray liner with baking paper, try to leave space between the fries to let them cook properly.
- Bake for 16-18 minutes. Remove the tray from the oven and turn the fries to allow them to bake evenly on both sides. Place tray back in the oven for a further 15 minutes.
- If you have time (don’t worry I won’t blame you if you just want to eat them straight away!), turn the oven off and leave the fries to cool for about 20 minutes, this stage will help them get crispier, but it’s not essential!
- Soak the cashew nuts overnight in water. Drain just before using.
- Place all ingredients in a blender and blend until you reach a smooth and creamy texture.
- Place in the fridge for 30 minutes to cool before serving.
- Keeps for 4-5 days in an airtight jar in the fridge.