Vegan Recipe: Caribbean Sweet Potato Fries

These island-spiced sweet potato fries provide the perfect accompaniment to grilled pineapple and black bean burgers, at summer picnics or grill-outs!

• 4 medium sweet potatoes, peeled and sliced into thin strips about 3″ x 1/4″
• 1/4 cup + 1 Tablespoon organic unrefined coconut oil
• 1/2 teaspoon salt
• 1/4 teaspoon cumin
• 1/8 teaspoon ground cinnamon
• 1/8 teaspoon allspice
• 1/8 to 1/4 teaspoon ground coriander (to taste)
• 1/8 teaspoon ground cayenne (or more to taste, optional)
• dash of ground paprika
• 1/2 Tablespoon finely chopped fresh cilantro, or 1/2 teaspoon crumbled dried parsley

Directions

Heat coconut oil in a large skillet over medium-high heat, just until it sizzles when you touch it with a sweet potato strip. Fry the sweet potatoes 3-4 minutes in a single layer, stirring frequently, until crisp-tender. Use batch cooking as needed: don’t overcrowd the pan.

Drain fries in a single layer on a kitchen-towel-covered cookie sheet, and let cool slightly. Transfer to a large bowl and toss with salt, cumin, cinnamon, allspice, and cayenne. Top with paprika and cilantro or parsley before serving.

Nom!

Production Notes

This recipe also makes a pretty dish using two orange sweet potatoes with two blue potatoes or purple sweet potatoes. This spice combination is good with carrot fries, too, if you don’t have sweet potatoes — sub 12 large carrots for 4 sweet potatoes.

Sweet potato peels make great dog treats — if you put them in the dehydrator for about 8 hours at 15o degrees, they make great dog treats that keep for a long time!