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.
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!
Jump to:
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!
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!
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.
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.
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.
Step 6. When the sweet potatoes are cooked, top with the kimchi mixture and drizzle with the yogurt sauce and your desired toppings. Enjoy!
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.
More sweet potato fries
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📖 Recipe
Kimchi Sweet Potato Fries
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
- ¾ Cup Non-Dairy Greek Style Yogurt
- 1 Tablespoon Lemon Juice
- For topping: Sliced Radishes, Scallions, Cilantro, etc.
Instructions
- Preheat the oven to 450°F. Line a baking sheet with parchment paper.
- In a medium bowl, toss the sweet potatoes with the oregano, garlic powder, salt, smoked paprika, and 1 tablespoon of the kimchi juice.
- 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.
- 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.
- In a small bowl, mix the non-dairy yogurt, remaining tablespoon of kimchi juice, and lemon juice. Set aside.
- When the sweet potatoes are cooked, top with the kimchi mixture and drizzle with the yogurt sauce and your desired toppings. Enjoy!
Nutrition
Nutrition information is an estimate.
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