These Purple Sweet Potato Dessert Fries make the BEST savoury-sweet snack or healthy dessert.
They look amazing and they’re also vegan, gluten-free, refined sugar free and paleo-friendly!
As I’ve said before, sweet potatoes are used in a lot of desserts in Japan, and these purple sweet potato dessert fries were inspired by the Japanese sweet potato snack imogashi – thin and crispy sticks of deliciousness coated in clumps of white sugar.
This version here is, of course, infinitely healthier: instead of thin and crispy sticks of sweet potato deliciousness coated in clumps of white sugar, I made thin and crispy sticks of purple sweet potato deliciousness naturally sweetened with date syrup.
If you live in the UK, Waitrose have recently started selling purple sweet potatoes so you’ll be able to get hold of them easily!
All you need to do is peel them, chop them up, coat in oil, salt and date syrup, bake them and devour. Simple!
If you try out this recipe or anything else from my blog, I’d love for you to take a photo and tag it #rhiansrecipes on Instagram! It would really make my day to see what you come up with!
- 1 purple sweet potato
- 1 heaped tablespoon coconut oil (or sub vegetable oil)
- 2 tablespoons date syrup (or sub maple syrup)
- Pinch of salt
- Preheat oven to 200 degrees
- Peel the sweet potatoes and cut into thin batons
- Place coconut oil on a baking tray and pop in the oven for about a minute for it to melt
- Put sweet potatoes into baking tray, with date syrup and salt and mix well
- Bake in oven for 15-20 minutes, until cooked and crispy on the outside (mix them around a few times during the baking process)