LOADED SWEET POTATO FRIES WITH TANGY MANGO SALAD AND ZIPPY PEANUT BUTTER SAUCE
Updated: Mar 14
JUMP TO RECIPE
If you have been around here a while or following along on my Instagram than you should not be surprised by my obsession with fries.
All things fries. I am here for it.
So the other day when I, for some unknown reason, started thinking back to some loaded sweet potato skins I had made with a peanut sauce many eons ago, I got the desire to remake them but with an upgrade.
This time I wanted to add some kind of like crunchy delicious salad on top or ingredients that you might find in a cold noodle salad.
But with fries on the bottom, of course!
Needless to say, they came out awesome. The flavor is zingy, zippy, tangy, popping. Texture on point.
All the things.
I am sure you will love 'em.
And don't let the amount of ingredients scare you off, this comes together very quickly and easily. While the potatoes cook, you can whip up the sauce and mango salad.
4 large or 10 small sweet potatoes, scrubbed and cut into steak-fries
2-4 tbsp olive or avocado oil
2-3 tsp garlic powder
2 tsp chili powder
1/2 tsp cinnamon
dash of cayenne
salt and pepper
Zippy Peanut Butter Sauce
1/2 cup creamy peanut butter
1/4 + 2 tbsp water
1/2 inch fresh ginger
2 tbsp lime juice, plus more to taste
1 tsp tamari
1 tsp maple syrup
Scant 1/4 tsp garlic powder
Dash of cayenne
1 ripe mango, peeled and cut into cubes
3/4 cup cooked edamame beans
1 ripe avocado, peeled, seeded and cubed
1 tbsp diced jalapeno, plus more for garnish
1 tbsp diced shallot or red onion
1 tbsp chopped fresh basil or cilantro, more for garnish
1-2 tbsp olive oil
1 tbsp lime juice
sliced green onion
crushed red pepper
Pre-heat the oven to 425f.
Line two baking sheets with foil, and add the potatoes to the center, pour on half the oil over each tray of potatoes, divide up the spices over each and then using your hands mix well to evenly coat. Spread out the potatoes in a single layer with room to breathe. Put in the oven and roast for 30-40 minutes, tossing half way through.
in a high speed blender, add the peanut butter, water, ginger, lime juice, tamari, maple syrup, garlic powder and cayenne. Turn on low and increase to high and blend until smooth. Set aside.
Add the mango, edamame, avocado, jalapeno, shallot, basil, olive oil, lime juice and salt to taste into a bowl. Mix well.
Load the Fries
On a large plate or wide-rimmed bowl, lay out the fries, then add the peanut sauce on top, then scoop on the salad, reserving any excess liquid. Then garnish and serve!