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Sweet Potato Fries with Acai Chili Sauce Recipe

This recipe makes more Acai Chili Sauce then you’ll need for the fries, but its spicy-sweet-smoky flavor makes for a superb condiment to have lying around. Store it in the refrigerator for up to two weeks and use it as a dip, toss with cooked vegetables or enjoy as a spread.

INGREDIENTS

2 Tbsp. olive oil, divided

3 medium sweet potatoes, peeled and cut into ½-inch fries

Sea salt and ground black pepper

4 large Medjool dates, pitted

1 chipotle chili in adobo sauce + 2 Tbsp. adobo sauce

2 Tbsp. tomato paste

1 tsp. onion powder

2 Tbsp. Navitas Organics Acai Powder

3/4 cup pineapple juice

2 Tbsp. fresh lime juice

DIRECTIONS

Preheat oven to 400° F. Divide the fries onto two baking sheets and drizzle each pan with one Tbsp olive oil. Season with salt and pepper, toss the fries well and spread into a flat layer. Roast for 25-30 minutes, tossing halfway through cooking or until fries are golden-brown and crispy on the outside.

Meanwhile, soak the dates in hot water for 10 minutes to soften. Drain, then add to a blender along with the chipotle chili, adobo sauce, tomato paste, onion powder, acai powder, pineapple juice, lime juice, and ½ tsp salt. Blend until completely smooth, adding water to thin, if needed.

Serving Suggestion: Serve the fries with a side of the Acai Chili Sauce for dipping and top with lime juice, fresh cilantro and cashew chevre.

 

Submitted by Julie Morris