Tempura sweet potato fries

Spicy oven-baked coconut-tempura sweet potato fries

Aryane @ Valises & Gourmandises
Take your sweet potato fries to the next level by baking them in a deliciously spicy Sriracha-coconut tempura!
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Prep Time 15 mins
Cook Time 30 mins
Total Time 45 mins
Course Fries, Side
Cuisine Plant-based, vegan, vegetarian
Servings 2

Ingredients
  
1x2x3x

  • 1 medium-sized organic sweet potato
  • ½ cup unbleached all-purpose flour use chickpea flour for a gluten-free version
  • ¼ cup full-fat coconut milk
  • ¼ cup water
  • Sriracha to taste
  • Generous pinch of salt
  • Shredded coconut

Instructions
 

  • Preheat the oven to 450F (225C). Wash the sweet potato well and cut it in fry shapes, not too big not too small.
  • Place flour in a bowl, gradually whisk in the liquids until you get a nice thick batter; add some coconut milk if it’s too thick. Add Sriracha (I added about 2 tablespoons) and salt to taste.
  • Using a fork, dip each fry in the batter and cover well, one at a time. Place on a baking sheet covered with a silicon mat. Sprinkle with shredded coconuts and bake for about 30 minutes, flipping them halfway through.
  • Enjoy alone or in tasty sushis.

Notes

You can replace the coconut milk & water mix with any plant-based milk you have at home.
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