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Author Notes: The savory, earthy flavor of this spiced red pepper paste, harissa, paired with the sweetness of the glorious sweet potato makes for one heck of a french fry. The flavors multiply with the addition of a cilantro jalapeño hummus as a dip, making one killer snack (or side dish too!). —Jessie Snyder | Faring Well
Makes 1 serving of fries plus 4 cups of hummus
- 1 large sweet potato
- 1 teaspoon refined coconut oil
- 1 tablespoon harissa
- salt & pepper to taste
- Preheat the oven to 350F. Wash and dry the sweet potato and trim off its ends. Slice lengthwise in half, and then into 1/2 inch thick wedges. Toss the sliced sweet potato wedges with the teaspoon of melted, refined coconut oil (being refined means it can stand the high heat of the oven temperature and it is neutral tasting - no coconut tasting fries here!). Add the harissa and toss to evenly coat. Lay the fries out on a parchment lined baking sheet and sprinkle with salt and pepper. Bake for 20 minutes, then flip and bake for an additional 15-20 minutes (or until they reach your desired level of crispiness). Serve with cilantro jalapeño hummus (recipe below).
Cilantro Jalapeno Hummus
- 3 cups cooked chickpeas
- 1/3 cup lemon juice
- 2 cloves of garlic
- 1 cup chopped, fresh cilantro
- 1 jalapeno, stem and seeds removed
- 3/4 teaspoon salt
- 1/3 cup tahini
- 1/3 cup warm water
- Add all of the listed ingredients, minus the tahini and warm water, to the bowl of a food processor. Blend until mixed well, scraping down the sides as needed. Add the tahini and puree once more. Then add the warm water and puree until silky smooth. Serve right away or store in an airtight container in the refrigerator for up to one week.