Sweet Potato SUPERBOWL Fries! It’s almost Superbowl time, Seahawks vs Broncos! I have to say I am a Tom Brady fan and was disappointed when they lost to the Broncos last week but, i also like Peyton Manning so i think i’ll be going for the Broncos this weekend. My boyfriend is a big NFL fan so i’ve caught on to the game and actually started enjoying it! So today, i’m sharing the perfect appetiser for you to enjoy while you watch the game.
I whipped these sweet potato fries up for dinner last night and a few of you requested i share them on the blog. So here it is! They were absolutely delicious, i can’t wait to make more!
I’ve used a combination of flours to crisp them up on the outside and egg to bind the flour to the sweet potatoes. The egg does add a nice bit of protein to this snack, however i think you could also use coconut oil instead of egg if you’d like to make them vegan.
I have paired them with a tahini based turmeric dipping sauce – so yummy! Turmeric has some great health benefits including: protection against Altzheimers, cancer, heart disease, helps to fight the flu, it’s anti-inflammatory, great for pain relief and it also benefits digestion. The long list of medicinal uses that Turmeric has seems to go on and on! Studies are showing it may be beneficial for diabetes and also depression. Superfood!
Sweet potatoes are one of my favourite foods. They are high in beta-carotene, vitamin B and C, fibre and minerals. Keep the skin on your sweet potatoes as they are full of goodness, just be sure to wash them thoroughly. I was so interested to read what Sarah Britton wrote about sweet potatoes on her site My New Roots:
“Sweet potatoes contain storage proteins called sporamins, and recent studies have shown their important healing benefits. It turns out that when a sweet potato plant is subjected to physical damage, sporamins are produced to help the plant heal! Their ability to do this is significantly related to their role as antioxidants, which help prevent oxidative damage to our body’s cells. When sweet potato is being digested inside our gastrointestinal tract, we may get some of their antioxidant benefits.  This means that the healing properties sweet potato plants exhibit on their own cells is passed on to us when we munch them.”
If you haven’t visited Sarah’s site, it’s a must do! She’s amazing! http://www.mynewroots.org/site/2013/02/crispy-cornmeal-sweet-potato-fries/
I think sweet potatoes are a great alternative to potatoes as they have a lower GI. Give them a try!
Sweet Potato Fries
What you need:
- 1 sweet potato
- 1-2 free-range organic eggs
- 2 tablespoons chickpea flour
- 2 tablespoons sesame flour (if you can’t find sesame flour substitute with almond, chickpea or cornmeal)
- 2 tablespoons almond meal
- 2 tsp sesame seeds or just more almond meal if you can’t find sesame flour
- 1/2 tsp paprika
- 2 tablespoons coconut oil
- Grab a steamer and add some water in the bottom pot
- On the stove bring the steamer to the boil and back down to medium heat
- Clean sweet potato with vegetable brush and some clean water
- Cut into chunky chip size pieces and transfer to the steamer with the lid on
- We are only partially cooking them in the steamer for about 2-3 minutes
- They should still hold their shape, if they are too soft they will fall apart. So they should be a little flimsy but by no means cooked.
- Now place the steamed sweet potatoes under cold running water until they have cooled
- In a large bowl whisk your eggs and place the now cold sweet potatoes in and mix through to coat each chip in egg
- In a large plastic bag mix your chickpea flour, almond meal, sesame flour and a 1/2 tsp of paprika and a good pinch of sea salt
- Pop the egg coated chips in the bag, close the bag and shake up and down until the chips are coated in flour
- In a large non stick pan heat the coconut oil on medium heat
- Once hot transfer the coated chips to the pan ensuring they are all flat on the surface (you might have to do 2 batches depending on the size of your pan)
- Shake the pan to ensure all the chips are coated in oil
- Now place the lid on and cook for a few minutes on medium heat, shake the pan to ensure the chips don’t stick or burn
- Remove the lid and let the chips cook for another 5 minutes or until golden brown on one side and then flip and brown on the other side. Be sure to keep shaking the pan to distribute the oil and keep the chips from burning or sticking.
- Once Golden brown and crispy remove from pan and serve with dipping sauce
How to make Turmeric Dipping Sauce
What you need:
- 1 tablespoon tahini
- 1.5 tablespoons lemon juice
- ½ tsp garlic powder
- ¾ tsp turmeric powder
- ¼ tsp cumin powder
- good pinch sea salt
- 4 tablespoons water
- 1 heaped tablespoons soaked cashews
- 1 tablespoon olive oil
Blend until smooth
Serve with sesame seeds and a pinch of paprika
I have to thank my Grandma “Lorraine” for posing for me for this shoot. “Nanny” helps me sometimes with food styling, holding light reflectors and any other photography assistant jobs i need. She also made the newspaper cones for me today, what a legend! Love ya Nan!