Sweet Potato Dessert Fries


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)



  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


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