This Baked Sweet Potato “Fries” recipe is from the The Happiest Meal Happy Hour Menu in The Sexy Vegan’s Happy Hour at Home* by Brian Patton, which also includes a recipe for Little Macs with Very, Very Special Sauce. Excerpted with permission from The Sexy Vegan’s Happy Hour at Home* ©2013 by Brian Patton. Published with permission of New World Library.
- 2 large sweet potatoes, cut into 1/2-inch-thick wedges
- 2 teaspoons extra-virgin olive oil
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon ground coriander
- 1/4 teaspoon ground cumin
- 1/4 teaspoon salt
- Pinch of pepper
- Adobo Dipping Sauce (recipe follows)
Preheat the oven to 350° F. Line a baking sheet with parchment paper or a Silpat baking mat.
In a medium bowl, combine the sweet potatoes, oil, paprika, coriander, cumin, salt, and pepper, and toss until the sweet potatoes are well coated. Spread out the sweet potatoes in a single layer on the baking sheet.
Roast for 45 to 50 minutes, or until cooked through and browned. Keep them warm in a 200°F oven until ready to serve. Serve with Adobo Dipping Sauce.
Adobo Dipping Sauce
- 1/4 cup ketchup
- 1 1/2 cups vegan mayo
- 1/2 teaspoon fresh lime juice
- 1 teaspoon adobo sauce (see Note)
In a small bowl, whisk all this stuff together.
Note: Adobo sauce that thick, deep red sauce that canned chipotle peppers are packed in. It’s spicy with a great smoky flavor, and it usually comes in a 7-ounce can labeled Chipotle Peppers in Adobo Sauce.
Brian Patton is author of The Sexy Vegan’s Happy Hour at Home* and The Sexy Vegan Cookbook*. He is also executive chef for Vegin’ Out, a vegan food delivery service in Los Angeles. As the quintessential “regular dude” vegan chef, he started posting instructional cooking videos on YouTube as his witty, ukulele playing alter-ego The Sexy Vegan and quickly gained a large following. Visit him online at The Sexy Vegan.
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