These Purple Sweet Potato Dessert Fries make the BEST savoury-sweet snack or healthy dessert.
Sweet potatoes are used in a lot of desserts in Japan, and these purple sweet potato dessert fries were inspired by two Japanese sweet snacks: imogashi and daigaku imo.
The former are thin and crispy sticks of deep-fried deliciousness coated in clumps of white sugar, and the latter are deep-fried cubes of delicious drenched in a syrupy glaze and covered with black sesame seeds.
This version here is, of course, infinitely healthier but just as delicious: I love these thin and crispy sticks of purple sweet potato naturally sweetened with date syrup.
I also highly recommend sprinkling over some black sesame seeds too – they add a lovely nutty flavour and extra crunchy texture.
You can use maple syrup instead of date syrup, but I opted for date syrup because I think it really resembles kuromitsu (a Japanese sugar syrup that’s similar to molasses but milder and thinner), which is used in a lot of Japanese desserts.
These Purple Sweet Potato Dessert Fries are really simple to make. All you need to do is peel them, chop them up, coat them in oil, salt and date syrup, bake them and devour!
Being vegan, gluten-free, refined sugar free and paleo-friendly, these Purple Sweet Potato Dessert Fries are very dietary requirement-friendly too.
Love purple sweet potatoes as much as I do? Check out my:
- Purple Sweet Potato Ice Cream
- Purple Sweet Potato Milkshake
- Purple Sweet Potato Smoothie Bowl
- Purple Sweet Potato Cheesecakes
If you try out this recipe or anything else from my blog, I’d really love to hear any feedback! Please give it a rating, leave a comment, or tag a photo #rhiansrecipes on Instagram! Thank you.
These Purple Sweet Potato Dessert Fries make the best savoury-sweet snack or healthy dessert.
- 1 medium-sized purple sweet potato (about 200g/7oz)
- 1 tablespoon coconut oil (or sub vegetable or rapeseed oil)
- 2 tablespoons date syrup (or sub maple syrup or any other sweetener)
- Pinch of salt
- 1 tablespoon black sesame seeds
Preheat oven to 180 degrees (350 degrees)
Peel the sweet potatoes and cut into thin batons
Place coconut oil on a baking tray (lined with greaseproof paper if you wish) 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)
Sprinkle with black sesame seeds
Best eaten straight out the oven
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