Sweet Potato Fries with Nutayo (Vegan Mayo)

So first, you can’t steal my word, nutayo. Ok, you can. But I just made it up and I’m super proud of myself. And aside from the oober cool name, they are amazing! This is the perfect celebration of the coming end of winter vegetables.

Sweet Potato Fries & Nutayo Recipe

Sweet potatoes (I only used 1 huge one and it served 4 side item portions)

1 cup pine nuts

Olive oil

1 lime

½ clove of garlic

¼ cup water or coconut water

½ cup fresh coconut flesh

Chili powder

Sea salt

If you have a dehydrator, you could try that, (it would take hours) or if you’re using an oven, preheat it to 375. Cut the potatoes into whatever shape you’d like, cover in olive oil, and sprinkle with sea salt and just a bit of chili powder. Cook for about 15-20 minutes, depending on your oven.

While the potatoes are baking, have some fun cracking open a fresh coconut. I say fun because my husband took it outside with a hammer, then so graciously scooped out the flesh for me.

Combine the coconut flesh, water, garlic, 2 T olive oil, and pine nuts in a food processor or vitamix. Squeeze half the lime juice into the mix and process until smooth.

After the baking process, if you want the fries a bit crispier, either heat a dry saucepan and cook the fries a little longer or turn up the broiler for a few minutes on the oven. Proceed with caution on the broiler, though.  You don’t want to burn the fries! When you’re finished crisping, lay the fries on a paper towel to dry it a bit, and serve!

If you really love sweet potatoes, check out my Sweet Potato Chips recipe, too!

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