Rewrite: Sweet Potato Fries with Cumin Mayo

 

Rach and I have refined this recipe and think we have made it even better.  The key is baking the fries on a lower heat for longer and then turning it up to high heat near the end.

I've never been keen on sweet potatoes, but with all the hype on sweet potato fries these days, it made me want to try them.  My friend, Gail, had a recipe on her vegan blog, but it wasn't gluten free.  I found a way to make them g/f and they still take great.

You will need:

• 2 sweet potatoes
• olive oil
• salt and pepper
• Gluten-free panko style bread crumbs
• 1/2 cup of Miracle Whip
• 1 tsp. cumin

It's one thing to find g/f bread crumbs, but quite another to find panko style.  When I was in Naturally Yours, the man who worked their suggested these to me. I had this recipe in mind and bought them.

Peel and wash the sweet potatoes and cut into french fry shapes.  I find it helps if you dry them with a towel.

In a bowl toss sweet potatoes with olive oil, salt and a little pepper.  Coat with breadcrumbs (you don't need a lot).

Bake in a 350F oven. I like using my stoneware for this. It takes awhile at the 350F oven, about an hour.  Then I turned the heat up to 450F for another 10 minutes so they can really get crunchy.

Mix cumin in the Miracle Whip and use as a dipping sauce.

These are nice for a Saturday night dinner in front of the TV.