Once I discovered the magic that is sweet potato fries years ago, there was no going back. Sure, I still enjoy the occasional traditional fry but I almost always go for sweet. What’s not to love? They’re sweet, perfect with salt, tender, slightly crispy and delicious with just about any dip (ketchup me, please).
That being said, I couldn’t help but take my affection for sweet potato fries beyond savory settings. I kept dreaming about this big pile of sweet potato fries doused in all things sweet. Turns out, this was a good idea. Next girls night I have, I know what I’m making.
Just because these are dessert fries doesn’t mean they’re unhealthy. In fact, they pack in 5 superfoods in their warm, sticky-sweet glory. This is cause for celebration if you ask me.
It all starts with baked sweet potato fries, lightly dressed in olive oil and salt. Then comes the sauce. Peanut butter lovers rejoice!
If you aren’t into peanut butter or just prefer almond, go that route instead. Next time I make these I think I’ll go that route because sweet potato and almond butter are simply meant to be together. But you can never go wrong with peanut butter.
What’s next? Oh yes – DARK CHOCOLATE.
I melted some dairy-free semisweet chocolate chips and poured it on. So seriously good. If you’ve never experienced sweet potatoes and dark chocolate, you’re simply missing out.
Last but not least? Coconut whipped cream, toasted nuts, and pomegranate arils. Oh mama.
So where do all these super food health benefits come in? Allow me to explain.
Nuts – Nuts are high in protein, healthy fats, fiber, vitamins and arginine, which can help lower blood pressure. Some research has even found that regular consumption of nuts can help you live longer. They also steady blood sugar, lower cholesterol and can help fight dementia.
Sweet Potatoes – Gorgeous sweet potatoes are packed with nutritional benefits. They’re high in vitamin B6, vitamin C (wards of cold and flu viruses and keeps the skin youthful), vitamin D (stabilizes energy levels, mood and promotes healthy bones, nerves, skin and teeth), iron (promotes healthy immune function), magnesium (promotes healthy artery, blood, bone, heart, muscle and nerve function). They’re also high in carotenoids like beta carotene, which helps strengthen eyesight and boost the immune system.
Coconut – Although high in saturated fat, coconut has been found to contain medium chain triglycerides, which are metabolized differently by the body than long chain fatty acids (the kind found in high-fat fried foods and animal products). Coconuts are also high in fiber, vitamins C, E and B vitamins, as well as iron, selenium, calcium, magnesium and phosphorous.
Pomegranate – Pomegranates are high in B vitamins, potassium, folic acid and iron. Pomegranate juice has been found to help improve blood flow, and their anti-inflammatory properties may help prevent cancer.
Dark Chocolate – Found to possibly decrease stroke risk and lower blood pressure. Dark chocolate is high in fiber and antioxidants, which help prevent cancer and protect skin from UV damage. Regular consumption can also boost your mood, improve blood flow, and even perk up your vision.
Need I say more? You need this big plate of super food dessert in your life.
This is the type of dessert that needs to be eaten fresh! It’s not nearly as delicious once cooled and doesn’t keep well. So invite over a few friends to enjoy these. Otherwise, just slim down the ingredients to suit one – I generally recommend 1 sweet potato per person. Enjoy!
- 5-6 sweet potatoes, washed and scrubbed
- 2-3 Tbsp olive oil
- 1 tsp sea salt
- 1/4 cup natural salted peanut putter (creamy or crunchy | or sub almond butter)
- 1/4 cup dairy-free bittersweet chocolate chips
- 1/4 cup Coconut Whipped Cream
- 1/4 cup pomegranate arils
- 2 Tbsp roasted mixed nuts for topping
- optional: Ground cinnamon for topping
- Preheat oven to 450 degrees F (232 C).
- Slice sweet potatoes into even wedges by halving, halving again, then cutting off the pointy wedge into a small “fry.” Cut the remaining wedge in half if it appears too large. Continue until all fries are sliced.
- Arrange fries over 2-3 baking sheets and toss with olive oil and a healthy pinch of salt. Align in a single layer – you don’t want them overlapping or touching too snuggly or they won’t brown.
- Bake for 20 minutes, then flip for even cooking. Bake for another 10-15 minutes until golden brown and at the desired doneness.
- Remove from oven, sprinkle with a bit more salt and a little ground cinnamon (optional), and let cool for a few minutes.
- To make the peanut butter sauce, simply thin with hot water until pourable. Sweeten with agave or maple syrup if desired (I left mine plain). If your peanut butter is already soft enough, there’s no need to thin it. Just add it as is.
- To make the chocolate sauce, simply microwave chocolate chips in 30-second increments until melted. Alternatively, use a double boiler to melt. Add a touch of coconut oil to thin if desired to make it more pourable.
- Arrange fries on a serving platter and drizzle with the peanut butter and chocolate. Top with coconut whipped cream and pomegranate arils and nuts. Dust with more cinnamon. Serve immediately.
*This dessert needs to be eaten fresh! It’s not nearly as good once cooled and doesn’t really keep well. To make for less people, just slim down the ingredients to suit the number of people – I generally recommend 1 sweet potato per person.