Coconut Crusted Sweet Potato Fries with Roasted Jalapeño Yogurt Sauce {Gluten-Free, Dairy-Free, Paleo}

Coconut Crusted Sweet Potato Fries with Roasted Jalapeño Yogurt Sauce {Gluten-Free, Dairy-Free, Paleo}

Something for Everyone

This dairy-free and paleo-friendly recipe will be a hit with kids and adults alike. Sweet potatoes are made even more nutritious and delicious with a crispy coconut coating. They pair equally well with ketchup as with this fresh, spicy yogurt sauce. These fries are packed with fiber and beta carotene, and are a healthy and flavorful addition to any meal. 

Non-Dairy Creamer

Wildly Organic Coconut Milk Powder adds an extra element of smoothness and richness to the yogurt sauce, as well as a light coconut flavor that blends wonderfully with the lime and jalapeño. Any style of yogurt that is compatible with your dietary needs can be used in this recipe. If a spicy flavor is not what you are looking for, try adding an extra clove of garlic and your favorite dried or fresh herbs instead of the jalapeño. Preserved jalapeño can also be substituted if fresh are not available. 

Creating Texture with Coconut

The key to crispy, coated fries is the combination of Wildly Organic Coconut Flakes and Wildly Organic Coconut Flour. The starchiness of the coconut flour helps prepare the surface of the fries to be smothered in chewy coconut flakes, which are then baked to achieve an addicting, crunchy texture. In my opinion, this is best way to make sweet potato fries!

This recipe can easily be doubled to serve as an appetizer for a holiday party or larger gathering. These fries are best served fresh from the oven while warm and crispy.

More appetizers to wow your guests:

Coconut Crusted Sweet Potato Fries with Roasted Jalapeño Yogurt Sauce
This Coconut Crusted Sweet Potato Fries with Roasted Jalapeño Yogurt Sauce is a plant-based and paleo-friendly recipe that will be a hit with kids and adults alike. The perfect appetizer or side dish to any meal!
    Prep Time20 Minutes
    Cook Time25 Minutes
    Sweet Potato Fries
    Roasted Jalapeno Yogurt Sauce
    Sweet Potato Fries
    1. Preheat oven to 400F and place 2 racks in middle of oven. Prepare two baking sheets with parchment paper to help prevent sticking.
    2. Toss together coconut flour, salt, and black pepper. I find it works best to use a dinner plate so there is ample room to coat the fries.
    3. Place coconut flakes on another dinner plate.
    4. In a medium bowl, whisk eggs together until well combined.
    5. Leaving on the skin, slice sweet potato into spears between ¼ inch and ½ inch wide. Toss them with refined coconut oil.
    6. Set up a dipping station, arranging ingredients in order of use from left to right: sweet potato spears, coconut flour mixture, eggs, coconut flakes, baking sheet.
    7. Begin by dipping potato spears a few at a time into flour mixture, making sure to roll them around so they are well coated. It works best to only do 4-5 at a time.
    8. Next, dip the spears in the egg mixture so they are lightly coated on all sides.
    9. Finally, roll the egg-coated spears in the coconut flakes until they are well coated.
    10. Place coated spears on a baking sheet, making sure not to crowd them too much. Once one baking sheet is full, place the rest on the other.
    11. Repeat this process until all spears have been dipped and coated.
    12. Take jalapeno pepper and coat it evenly with coconut oil. Place on a separate small baking pan.
    13. Place all three pans in the oven for 10 minutes. At this point, remove all three pans, setting the blistered jalapeno aside to cool. toss the fries around with a spatula to prevent sticking and allow more even cooking. Replace both pans, making sure to switch racks.
    14. Cook about 15 minutes longer until coconut coating is lightly browned and crispy and sweet potato fries are tender inside, tossing once more with a spatula halfway through the last 15 minutes of baking. Serve warm with yogurt dipping sauce or other preferred dipping sauce and a squeeze of lime if desired.
    Roasted Jalapeno Yogurt Sauce
    1. Once roasted jalapeno is cool to touch, chop it into small pieces. Seeds and pith can be removed if desired to reduce the level of spice.
    2. Combine yogurt with prepared coconut milk powder and whisk together until creamy and well incorporated.
    3. Add zest and juice of lime, chopped jalapeno, salt, pepper, and stir to combine.
    4. Sprinkle with chopped scallions or chives before serving if desired.

    The post Coconut Crusted Sweet Potato Fries with Roasted Jalapeño Yogurt Sauce {Gluten-Free, Dairy-Free, Paleo} appeared first on Wildly Organic.

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