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.

Course Appetizer

Cuisine American, Asian

Prep Time 10

Cook Time 30

Total Time 40

Servings

Calories 181

Author Elizabeth

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