Gluten Free Sweet Potato Muffins and French Fries with Roasted Garlic Tahini Dipping sauce (GF, vegan)

Sweet Potato Muffins

perfect for a quick breakfast, gluten free, vegan option

Ingredients

• 1 cup baked sweet potato (skin removed)
• Dry
  • 1 1/2 cups superfine almond flour
  •  1 teaspoon baking powder
  • 1 teaspoon baking soda
  • pinch of salt
  • 2 teaspoons cinnamon
• Wet
  • 3 eggs (or 9 tbs aquafaba)
  • 1/4 cup olive oil (or coconut oil)
  • 1/4 cup milk alternative
  • 1/4 cup maple syrup (or honey)
  • 1 tablespoon vanilla extract

Instructions

1. Set oven to 400F.
2. Poke a few holes in 2 small, raw sweet potatoes and place them on a baking sheet.  Bake in the oven for about 45 minutes or until soft.  Once baked, allow them to cool, then chop off the ends and remove the skin.  Set aside.
3.  In a bowl, mix together the wet ingredients.
4. In a larger separate bowl, mix together the dry ingredients.
5. Add the wet ingredients to the dry ingredients and mix together using a spatula.  Fold in the cooled, baked sweet potato.
6. Lightly spray a muffin pan with nonstick baking spray or olive oil.  Evenly divide the batter.  Bake in the oven for 20 minutes, or until the top is golden brown and you can easily pierce it with a toothpick and it comes out clean.
7. Allow them to cool for a few minutes in the tray, then remove them from the molds.  Enjoy!

Baked Sweet Potato Fries with Roasted Garlic Tahini Dipping Sauce

Inspired by author: Laura Wright

Ingredients

Roasted Garlic Tahini Yogurt Dip

• 1 head of garlic
• oil
• generous ½ cup unsweetened non-dairy yogurt of choice ( I used cashew)
• 2 tablespoons lemon juice
• 2 tablespoons tahini
• 1 small handful chopped fresh parsley or 1-2 tbs dried
• sea salt and ground black pepper, to taste

Sweet Potato Fries

• 2 small-medium sweet potatoes, peeled
• 2-3 tablespoons arrowroot powder or cornstarch
• cayenne, cinnamon, thyme, garlic powder, rosemary, turmeric or any other SALT-FREE seasoning that you like (we’re adding salt at the very end)
• high heat-tolerant oil spray (avocado oil, olive or coconut)
• fine sea salt, to taste

Instructions

• Preheat the oven to 425°F. Line a large baking sheet with parchment paper and set aside. If your baking sheet is well-seasoned, you can skip the parchment lining.
• Make the dip: Cut the top ½ inch off of the garlic head. Tear a piece of foil (enough to wrap around the garlic) and place the garlic head in the middle. Drizzle oil on top, letting it seep into the garlic cavities. Wrap the garlic up and place it in the oven. Roast the garlic until squidgy and golden inside, about 45 minutes. Set aside to cool.
• Place the yogurt into a small bowl. Squeeze the cooled roasted garlic into the bowl. Add the lemon juice, tahini, parsley, salt, and pepper to the yogurt mixture. Mash and stir it all together with a fork until combined. Cover the bowl and set aside in the refrigerator.
• Make the fries: Cut the sweet potatoes into 3-inch long and ½ -inch thick fries. Place the cut sweet potatoes into a large bowl and cover them with cold water. Let them sit for at least an hour or up to overnight in the refrigerator.
• Drain the sweet potatoes and lay them on a clean kitchen towel. Flip into a towel lined bowl and squeeze any additional water out.
• Remove towel and extra water then toss the cut sweet potatoes with the arrowroot powder and SALT-FREE seasonings of your choice (salt is happening later). The cut sweet potatoes should have a light, powdery coating of arrowroot.
• Spray the parchment on your baking sheet evenly with the oil spray. Arrange the sweet potatoes in rows on the baking sheet. Spray the tops of the sweet potatoes with the oil spray before sliding them into the oven.
• Bake the sweet potato fries for 25 minutes or very lightly browned in spots and the arrowroot is forming a light “webbing” on the undersides of the fries. Remove the fries from the oven and carefully flip them all over. Slide the sweet potato fries back into the oven and bake for another 25 minutes.
• At the end of the 25 minutes, the sweet potato fries should have some strong brown spots and crisp exteriors. If they still look like they need crisping, carefully flip them one more time and bake until they’ve reached your desired doneness.
• Quickly transfer the fries to a large bowl and toss them with a fat pinch of sea salt. Warning: when they’re piping hot, they won’t feel completely crispy yet. Place the hot fries on your serving plate in a single layer along with your roasted garlic tahini yogurt dip. After they sit for a few seconds, they will start to get that super crispy quality.