Vegan Sweet and Salty Glazed Sweet Potato Fries
I first became obsessed with sweet potato fries when I was 17. My dad took me to NYC as my high school graduation present, and we spent most of our trip looking for and eating awesome food. I can’t even tell you the name of the restaurant, but it was in NYC I had my first order of sweet potato fries. I didn’t come across them again until I found them on a local restaurant menu a few years ago as a new item. I know they’re not uncommon, but I must just live in a sweet potato fries-deprived area! After that I became obsessed with making them. I’ve made them a few different ways, but always with a healthy oil, some sort of sweetener, and cinnamon (cinnamon and sweet potatoes equals heaven). That being said, I really need to break out of my cinnamon sugar-type sweet potato phase and try something a bit spicier because I’ve heard good things about spicy sweet potato fries! No matter how you make them, sweet potato fries are delicious and I don’t think I’ve ever had a batch that wasn’t tasty. However, I seem to have trouble when it comes to creating the perfect vegan dipping sauce. I’ve never loved anything that I’ve come up with even when I try something that I think will be a “safe” combination, so I’d love to know if you have a great sweet potato dipping sauce recipe!
- 3 large sweet potatoes, cut to desired fry size
- 1 tablespoons olive oil
- 1 tablespoons agave nectar
- 1 tablespoon cinnamon
- 1 teaspoon sea salt
Preheat oven to 425 degrees. Place cut sweet potatoes in a large bowl. Add in olive oil, agave nectar, cinnamon, and sea salt. Toss until evenly coated. Spread fries across foiled cookie sheet and bake for 20 minutes. Flip fries and bake 20 minutes on opposite side, or until desired crispness. Enjoy!