Appetizers

April 21, 2022

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.

Kimchi Sweet Potato Fries

What are kimchi sweet potato fries?

Before I even tell you why I love these fries, let's just chat about what this recipe even is.

I took sweet potato fries and loaded them up with some incredible toppings. One of which is kimchi.

What is kimchi?

Kimchi is fermented cabbage or other fermented vegetables. Usually it is quite spicy and includes some combination of gochugaru, spring onions, garlic, and ginger.

Fermented foods like kimchi are INCREDIBLE for your gut. They give your gut bacteria the exact foods they are looking for, which helps you feel better!

So back to these fries. I took kimchi and infused it into every single part of these fries.

Since I don't cook with oil, I used some juice from the kimchi as the cooking liquid for the fries themselves.

Then I made a topping for the fries made of kimchi and maple syrup.

And a yogurt-kimchi sauce to go with.

After that, I just loaded the fries with some fresh toppings like radishes, cilantro, and green onions.

The result: kimchi sweet potato fries. These fries are so flavorful and such a fun gut-friendly appetizer or snack!

Why I love these Kimchi Sweet Potato Fries

  • Dietary needs — these loaded sweet potato fries are vegan, gluten-free, dairy-free, oil-free, and refined sugar free
  • FUN appetizer — I mean, loaded sweet potato fries are just so fun. It's like having nachos and fries
  • Sharable — just like you can share a plate of nachos, you can create a big platter of these fries to share!

Kimchi Sweet Potato Fries

Ingredient Notes & Substitutions

  • Sweet Potatoes: I used orange sweet potatoes, but these loaded sweet potato fries would also taste great using white sweet potatoes or Japanese sweet potatoes
  • Dried Oregano: you could also use fresh oregano or another dried herb like parsley
  • Garlic Powder
  • Salt
  • Smoked Paprika: if you don't have smoked paprika you could sub regular paprika and add a splash of liquid smoke to get that smoky flavor
  • Kimchi: love Cleveland Kitchen's kimchi - this post was not sponsored by them, but I did develop this recipe for them
  • Kimchi Juice: to get kimchi juice just strain some of your kimchi into a bowl, leaving you with the juice
  • Maple Syrup: you can also sub date syrup. Depending on how spicy your kimchi is, you may want more maple syrup to balance the spice
  • Non-Dairy Yogurt: any non-dairy yogurt will work here. Look for a completely unsweetened yogurt
  • Lemon Juice: fresh is best
  • For topping: Sliced Radishes, Scallions, Cilantro, etc.

Kimchi Sweet Potato Fries Ingredients

How to make Kimchi Sweet Potato Fries

Step 1. Preheat the oven to 450°F. Line a baking sheet with parchment paper.

Step 2. In a medium bowl, toss the sweet potatoes with the oregano, garlic powder, salt, smoked paprika, and 1 tablespoon of the kimchi juice.

Step 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.

Kimchi Sweet Potato Fries Steps 2 & 3

Step 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.

Step 5. In a small bowl, mix the non-dairy yogurt, remaining tablespoon of kimchi juice, and lemon juice. Set aside.

Kimchi Sweet Potato Fries Steps 4 & 5

Step 6. When the sweet potatoes are cooked, top with the kimchi mixture and drizzle with the yogurt sauce and your desired toppings. Enjoy!

Kimchi Sweet Potato Fries Step 6

Recipe Prayer

Thank you God for these fries. Thank you for this food that will fuel our bodies. Thank you for the people with whom we share this dish. Amen.

Kimchi Sweet Potato Fries

Related Recipes

Want MORE sweet potato fries? Yes, me too. I'm huge fan, so you have to try my other sweet potato fry recipes:

Tried this recipe?

Please leave a review in the comments section below and post on Instagram tagging me @elizabeths_table. You can also stay in touch with me on social media by following me on Instagram, Pinterest, and TikTok or by subscribing to my newsletter.

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

Serves:

4

Prep:

10

min

cook:

30

min

total:

40

min

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!
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April 28, 2022
Jean Mastin
Elizabeth: Thank you so much for making my meal times wonderful again. I am 86 yrs plus, and was finding eating dull and dreary. Now it is " scrum delicious time to eat". . Blessings de Jean
Hi Jean - Thanks so much for your kind words. I'm so glad you are enjoying my recipes. Please let me know if you ever have recipe requests or if there's anything else I can do to keep your meals delicious!
April 9, 2022
Katie
Can you leave nutritional info for your recipes? Serving size/calories would be so helpful! Trying mushroom lentil stew tonight! and looking forward to crispy chickpea stuffed sweet potatoes very soon. Thanks for creating healthy, attractive recipes!
Hi Katie - so excited to hear that you are trying some of my recipes! I'd love to hear how they go. I haven't posted nutritional information for my recipes because I know it can be difficult for some people with disordered eating to see nutrition facts. I've gotten a lot of requests to add them recently, so I'm working on a solution that can provide information for those who want it but not be triggering for others. In the meantime, if you're curious about the nutrient info about a particular recipe, I recommend using Cronometer. It's a website/app to track and understand nutrient info and I think it does a great job of emphasizing all the nutrients (not just macros). I hope this helps! Please let me know if I can help in any other way.
April 9, 2022
Vickey
U mentioned date sugar on this recipe but it’s not in the instructions. I know u add it but just in case u wanna add to instructions. Love ur recipes! Thank u. I’m thinking of going to vegan a little nervous tho lol
Hi Vickey - thanks so much for catching that! I am updating the post now. So happy to hear you enjoy my recipes. And exciting that you are thinking about going vegan!! If there's anything that I can do to help, please let me know.
March 28, 2022
Sr Maureen Egan
I'd love to try this soup. What are the nutritional values, like how much fat does it contain, carbs, etc.
Hi Sr Maureen - I usually don't post macronutrient information because I know each person has their own goals and I don't want to encourage or discourage anyone's specific goals. But I often use Cronometer as a tool to understand the nutritional profile of my recipes. I plugged the ingredient information for this recipe into Cronometer and got the following nutrient information per serving: 521 calories, 44g fat, 23g carbs, 16g protein. I hope this helps. Please let me know if you have any other questions and if you try the recipe!
March 26, 2022
Margareta Ahle
This curry is absolutely delicious.
Thank you so much! It's one of my favorites :)
March 23, 2022
Martha maloney
Thank you I have been doing the fruit and oatmeal, etc for years and I love it. I will try the pears. I refrigerate my left over oatmeal and with a touch of milk or fruit juice liquid it’s fine the next day. Just a warning about tofu; it interferes with some medicines especially Thyroid medicine. Thank you for the short prayers, there are lovely.
Hi Martha - thank you so much for your kind words. I'm glad you like the prayers! As someone who doesn't take any medications I have no issues with eating tofu and encouraging others to eat it too (it's a great source of protein!). That said, you should always consult with your doctor about possible interactions with medications. I have plenty of recipes without tofu, so hopefully you can find things that work for you!
March 3, 2022
Susan Cunningham
I made this for Ash Wednesday and it was delicious. It was also simple and not much work time once the mushrooms and onions were cut.
Hi Susan - I'm so glad you liked it!
March 1, 2022
Jade
When you say shape into a rectangular loaf, what dimensions? 1/2 thick by 8 inches long or?
My loaf was about 7" long and 4" wide with about 1" of height. Then I sliced it 1/2" thick along the long end to get 12ish biscotti. I will clarify this in the post! Let me know if this makes sense and if you have any other questions.
January 16, 2022
Tracy Henry
Made this tonight. Absolutely delicious Elizabeth. You got this one just right!
Oh yay! I'm so glad you enjoyed it :)
January 16, 2022
L Collins
Hi Could you please confirm two things:1. The amount of salt. Seems like too much. 2. The directions say there is lemon juice in the dressing but it’s not listed under ingredients. ThanksL.
Hi there! Confirming that the two teaspoons of salt in the dressing is correct. I didn't salt the cauliflower when roasting it or the salad after it was done, so this amount of salt was perfect. If you're concerned about it you can decrease the amount of salt in the dressing and then add more at the end if you need it. As for the lemon juice, SO sorry about that! It was a typo in my directions and I've removed it now. Hope this helps :)
December 20, 2021
Martha
This looks lovely! Do you have a recipe for the red pepper hummus also? Thank you!
Hi Martha! I don't have a recipe for red pepper hummus on my site. I suggest taking a traditional hummus recipe and blending in roasted red pepper.
November 22, 2021
Amanda J Lehmann
I tried these and they were delicious! A bit dense but flavorful and the "buckeye" blend of peanut and chocolate was on point! Recommend!
Yay! I'm so glad you liked them! -- Elizabeth
December 6, 2021
Grace
Hi, these look amazing. I was wondering, could I used powdered peanut butter in place of creamy for the recipe? thanks
Hi Grace! There is already some powdered peanut butter in this recipe, so adding more might make the texture more gluey. Also, the real peanut butter adds some fat, which helps create flavor. That said, if you want to use powdered peanut butter, I would suggest mixing it with a high-fat liquid like coconut cream and then measuring out 2/3 cup. Hope this helps! Let me know how it goes :) -- Elizabeth
November 15, 2021
Becky
You mention using vegetable broth in your introduction but it isn’t included in the recipe
Hi Becky - thanks for pointing this out. I have removed mention of vegetable broth from this post. You do not need any vegetable broth. The mushrooms will release natural liquid which will prevent any sticking. -- Elizabeth
September 23, 2021
Tracy Henry
Hi Elizabeth, LOVE you recipes. Please keep them coming. :)I was wondering, can you share what is the vegan chocolate bar you used in this recipe?
August 28, 2021
Henry (Hank) Mader
thank you for the oil free recipe. I'm getting introduced to wild Bolete mushrooms here in Colorado, and everyone sautes Bolete's in butter or olive oil. I'm on a veggie, oil free regimen for heart health reasons. and your recipe suggestion may fill the bill. I can't wait to give it a try.
August 13, 2021
Lindsey Kuhn
This is so fun! Loving your creamy photography :)
August 13, 2021
Lindsey Kuhn
This looks incredible! So yummy and pretty photography