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Baked Sweet Potato Fries With Ginger Peanut Dipping Sauce

Vegan Soul Kitchen
by Bryant Terry
Soundtrack: "Oppression" by Ben Harper from Fight for Your Mind
This is a healthier and sweeter alternative to fried white potatoes. But if you want to indulge occasionally, feel free to deep-fry these in organic, unrefined coconut oil until lightly browned, 3 to 4 minutes.
Yield: 4 servings

• 4 uniformly shaped medium sweet potatoes (about 2 pounds), peeled
• 1 teaspoon coarse sea salt
• 1 tablespoon extra-virgin olive oil

Dipping Sauce
• 1 heaping tablespoon minced ginger
• 1/2 cup toasted peanuts
• 1/2 cup apple juice
• 1 teaspoon agave nectar
• 1/8 teaspoon cayenne
• 1/4 teaspoon coarse sea salt

For the fries
Cut the potatoes into slices about 1/2-inch thick and then cut them 1/2-inch lengthwise into the shape of fries.

Preheat the oven to 450°F.

Combine the sweet potatoes, 3 quarts cold water, and 1 teaspoon salt in a large pot over high heat. Parboil, uncovered, for 10 minutes. Drain in a colander and pat well with a clean kitchen towel or paper towels until completely dry.

In a large bowl, toss the sweet potatoes with the olive oil.

Arrange fries on a parchment-lined baking sheet and bake for 50 minutes, gently stirring every 15 minutes with a wooden spoon to ensure even browning, until tender and caramelized.

For the dipping sauce
In an upright blender, combine the ginger, peanuts, apple juice, agave nectar, cayenne, and salt and blend until creamy. Transfer to a small serving bowl.

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