Sweet Potato Dessert Fries

Ingredients:

3 medium sweet potatoes

3 organic Stevia packets

1 teaspoon cinnamon

1 teaspoon agave

1-3 teaspoons unsweetened coconut milk

2 tablespoons chocolate powdered peanut butter (you can also use regular powdered peanut butter)

1 tablespoon cocoa powder

1 tablespoon peanut butter

¼ cup currants (approx. 4 oz), stem removed

1 teaspoon lemon juice

1 teaspoon chocolate sauce (optional)

Potatoes:

1. Pre-heat oven to 450 degrees
2. Slice sweet potatoes horizontally into fry shape
3. Spray foil lined baking sheet with non-stick cooking spray
4. Arrange potatoes so they are not overlapping (use 2 baking sheets if necessary)
5. Spoon agave, cinnamon and 1 stevia packet overtop. Mix together with hands so all potatoes are evenly coated
6. Bake for 12-15 minutes, then flip for even cooking. Bake for another 10-12 minutes until golden brown.

Chocolate Dipping Sauce:

1. Mix 2 tablespoons of powdered peanut butter according to container directions
2. Add 1 tablespoon cocoa powder, 1 stevia packet, 1 tablespoon peanut butter
3. Add a teaspoon of unsweetened coconut milk at a time until mixture is a smooth consistency.

Currant Sauce

1. In a small saucepan over medium high heat combine 3 tablespoons water with currants, 1 stevia packet and 1 teaspoon lemon juice. Let simmer until soft and mashable (about 2-4 mintues)
2. Mash with fork in pan, remove from heat, let sit for 5-8 minutes for thickening
3. Optional: put in fridge, serve cold

Serving Suggestions:

1. Arrange potatoes on plate with dipping sauces on side (this way you can store potatoes in fridge for leftovers)
2. Optional: drizzle chocolate and/or cinnamon over top potatoes

Want help with plant-based cooking techniques, ingredient substitutions or setting up your plant-based pantry?

Buy our ebook Green Zone Plant-Based Cooking Guide for only $14.95!