Sweet potato fries are simply amazing. But so is chai. And also cinnamon rolls. HOW WILL YOU EVER DECIDE? As you can plainly see, now you don’t have to. Make sure you have friends to share these with, though, or you will likely eat the entire (addicting) batch.
My entire life until a few days ago…
I’ve bought Alexia sweet potato fries in the frozen section at Sprouts. They take a few minutes in the oven, and boom…done! And my whole life until now I actually thought that was easier than making them myself. Of course, I had never tried to make them from scratch either.
You know those foods that you’re like….”it would take me foreeeever to make, I couldn’t possibly.” I’ve done this with:
- spaghetti squash
- kale chips
- home made spice mixes (like chai *cough, cough*)
- coconut whipped cream….okay, that one’s actually kinda difficult.
But the point is, somehow I get this idea in my head that something is going to be too difficult or time-consuming and let that dominate my actions for YEARS sometimes. If you’ve had these same fears about making sweet potato fries, it’s time to put that nonsense to bed and enjoy your new independence!
“But, Brittany. Where have you been? I didn’t see your usual Tuesday recipe last week.”
Ah, yes. You may have noticed I went a little AWOL as the stresses of life started catching up to me! And when all else fails, I travel, this time recharging my gluten-free batteries in Texas! Mostly Houston to visit my family and kick some serious tail in International Rum, but also exploring Austin as a potential new city of residence after graduation. Most importantly, I had the fortuitous opportunity to meet one of my favorite vegan bloggers, Michelle, the mastermind behind Boards and Knives. I loved hearing her story, gabbing about blog-related woes and triumphs, and getting a behind-the-scenes pass in the life of a fellow blogger. We are both very excited to collaborate on a recipe in the very near future, so stay tuned!
Chai-Spiced Cinnamon Roll Sweet Potato Fries
- 2 large sweet potatoes (or 3 medium)
- 3 Tbs. coconut oil (more if you'd like your fires crispier)
- 1/4 tsp. sea salt
- 1.5 Tbs. chai spice (1/2 tsp. cardamom, 1/2 tsp. allspice, 1/2 tsp. cloves, 1 tsp. ginger, 2 tsp. cinnamon
- CINNAMON ROLL FROSTING
- 1/2 c. unsweetened vanilla nondairy yogurt [I used coconut]
- 2 Tbs. canned coconut milk [do not shake can, spoon from top]
- 1/4 c. Baking Truvia Blend - turned to powdered sugar in a blender or coffee grinder [or 1/2 c. regular powdered sugar]
- 2 Tbs. tapioca flour [or other super fine thickening agent]
- Preheat oven to 400°F.
- Wash sweet potatoes thoroughly and cut into long slices. I find the easiest way is to cut each sweet potato in half. Place cut side down and cut desired thickness of fries (mine are about 1/4″) From each of these slices, cut in half or thirds, unless you prefer wedge style fries.
- Mix chai spices and salt in a bowl to combine.
- In a large bowl, toss fries with coconut oil. When evenly coated, sprinkle spice mixture and toss again.
- Space evenly in one layer on a large, foil-lined cooking sheet and bake for 30-35 minutes. Flip fries halfway through. Depending on the size of your pan, you may need two so they have enough room.
- While the fries are baking, use a hand mixer to whisk all frosting ingredients together in a large bowl. Set aside in the refrigerator.
*I don't count calories. My recommendations on calorie counting and nutrition can be found here