REcipesshopaboutcontact
Search icon

Kimchi Sweet Potato Fries

These Kimchi Sweet Potato Fries are basically vegan sweet potato nachos kicked up a notch. They're sweet, spicy and creamy all at the same time! Completely plant-based, dairy- and gluten-free.

Author:

Elizabeth | At Elizabeth's Table

Serves:

4

Prep:

10

minutes

Cook:

30

minutes

TOtal:

40

minutes

Ingredients

  • 2-3 Sweet Potatoes, sliced into thin matchsticks
  • 1 Tablespoon Dried Oregano
  • 1 Tablespoon Garlic Powder
  • 2 Teaspoons Salt
  • 1 Teaspoon Smoked Paprika
  • 1 Cup Kimchi
  • 2 Tablespoons Kimchi Juice, divided
  • 2-4 Tablespoons Maple Syrup, to taste
  • 3/4 Cup Non-Dairy Yogurt
  • 1 Tablespoon Lemon Juice
  • For topping: Sliced Radishes, Scallions, Cilantro, etc.

Instructions

  1. Preheat the oven to 450°F. Line a baking sheet with parchment paper.
  2. In a medium bowl, toss the sweet potatoes with the oregano, garlic powder, salt, smoked paprika, and 1 tablespoon of the kimchi juice.
  3. Arrange the sweet potatoes in a single layer on the baking sheet. Bake for 30-40 minutes, stirring halfway through. The sweet potatoes are done when they are soft and starting to brown.
  4. Meanwhile, heat the kimchi and maple syrup in a non-stick pan over medium heat until the kimchi is reduced, about 10 minutes. Set aside.
  5. In a small bowl, mix the non-dairy yogurt, remaining tablespoon of kimchi juice, and lemon juice. Set aside.
  6. When the sweet potatoes are cooked, top with the kimchi mixture and drizzle with the yogurt sauce and your desired toppings. Enjoy!