Loaded Bánh mì Sweet Potato Fries

Loaded Bánh mì Sweet Potato Fries

Are you guys still drinking your way through the #drinkthesummer party? I am! You know what would be the perfect little thing to munch on while you sip on those tasty summer concoctions? These fries! Except they’re not really fries because their baked. They have a light crispy coating thanks to a dusting of polenta (a delicious little trick I learned from Anna). My sister came up to see us the other weekend, every time she visits this sandwich gets requested. I can’t blame her, it’s definitely a blog favorite around here too. But being the leafy lover that I am, I often swap the bread out for a pile of greens, crazy, I know but stay with me… I then stack on the savory, sweet potatoes + all the fixin’s (pickled carrots, jalapeño, peanuts, cilantro, yay!) and top it with a fried egg then drizzle on that crazy good miso/mayo/lime dressing. I recommend eating these fries outside in the last bit of summer sunshine, with your favorite drink of course!

Loaded Bánh mì Sweet Potato Fries Loaded Bánh mì Sweet Potato Fries

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Loaded Bánh mì Sweet Potato Fries Loaded Bánh mì Sweet Potato Fries Loaded Bánh mì Sweet Potato Fries Loaded Bánh mì Sweet Potato Fries

 

Ingredients for the Smokey Sweet Potatoes 

3 sweet potatoes

3 tablespoons high heat oil for roasting

salt, pepper and pepper flakes, to taste

dash of liquid smoke

1 tablespoon of tamari or soy sauce

polenta for coating the fries

 

Ingredients for the Quick Pickle Carrots 

3 carrots

1 cup water

1 tablespoon salt

1 tablespoon sugar or honey

1/4 cup white vinegar

 

Ingredients for the Miso Mayo Lime Dressing 

2 tablespoons mayonaise

1 tablespoon white miso

2 teaspoons tamari or soy sauce

juice of one lime

water for thinning for desired consistency

 

Ingredients for topping for the fries 

1 jalapeño, thinly sliced

cilantro

crushed peanuts

lime wedges

 

 

Directions

Start by making the quick pickle. Julienne the carrots, I like this peeler. Bring water, vinegar, salt and sugar to a boil. Let cool for a minute. Pour liquid over the carrots into a clean jar with a lid. Cover and chill.

Peel and cut the sweet potatoes as shown. Toss together with the seasoning listed above, then coat each piece in polenta as shown. Bake in oven at 400F for 10 to 15 minutes – or longer, until tender or you can pierce a piece easily with a fork.

To make the miso dressing just mix up the ingredients, making sure to dissolve the miso completely.

Top with peanuts, cilantro, jalapeño slices and fresh squeeze of lime. And don’t forget the dressing!

Make it a meal by serving it all over a pile of greens and topping it all with a fried egg.

 

 

 

10 Responses to “Loaded Bánh mì Sweet Potato Fries”

  1. Katie @ Whole Nourishment

    Oh boy! So I thought this sounded good reading the title in my inbox, but when I clicked on the link I was blown away. I love how you’re using sweet potatoes as the base, Grace. Awesome recipe!

    Reply
  2. Laura

    Just sitting at my computer, quietly saying “Holy shiiiiiiiiiiiiiiitt” to myself 😉 You nail it every time, girl.

    Reply

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