Recipe Of The Week: Baked Cinnamon-Spiced Sweet Potato Fries With Apple Date Butter Dipping Sauce [Vegan, Gluten-Free]
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BAKED CINNAMON-SPICED SWEET POTATO FRIES WITH APPLE DATE BUTTER DIPPING SAUCE [VEGAN, GLUTEN-FREE]
SERVES
4-6INGREDIENTS
Fries:
- 1-2 large sweet potatoes, peeled and sliced into 1/2 inch wide strips
- ¼ tsp cinnamon
- 1 clementine, juiced
Apple Date Butter:
- 5 ½ pounds apples, peeled, cored and sliced
- 1 cup chopped dates, pitted
- 1 cup unsweetened apple juice, fresh is best
- 1 cup water
- ¼ cup apple cider vinegar
- 2 tsp ground cinnamon
- ¼ tsp ground cloves
- 1 tbsp pure vanilla extract
PREPARATION
For the fries:
- Preheat oven to 450 degrees F.
- In a large bowl, toss sweet potato strips with cinnamon and clementine juice to coat evenly.
- Spread potatoes in a single layer on a parchment lined baking tray.
- Bake on middle shelf in oven for 20 minutes.
- Broil on top rack in the oven for 3-5 minutes per side. Flip fries every couple of minutes to make sure fries brown and crisp evenly. Keep a close on these so they don’t burn.
- Cool slightly and serve with Apple Date Butter Dipping Sauce. You can warm the butter or serve it chilled, either way is delish.
For the Dipping Sauce:
- Fill slow cooker with peeled, cored and sliced apples. Add the remaining ingredients and stir until combined.
- Cover and cook on low setting for 9-11 hours or until the butter is a thick, dark brown, spreadable consistency. Stir occasionally.
- If there is too much liquid, remove lid and cook on high until thickened. Keep an eye on it and stir it
- occasionally to prevent burning (this all depends on your slow cooker). You can also transfer to a pot and heat on the stove until it reduces if the slow cooker isn’t doing its job.
- Transfer to canning jars and store in the refrigerator or freeze.
- Enjoy!