Peanut Butter Crusted Sweet Potato Fries! An easy, healthy side dish recipe made with only 4 ingredients! A light crusting of peanut butter adds protein and makes these sweet potato fries irresistible! Gluten-free, dairy-free, sugar-free and vegan!
Peanut Butter Crusted Sweet Potato fries.Ā Yep I went there and I yes did that.
Two of my favorite foods on the planet join forces to create one, beautiful,Ā french fry love-fest.
In this recipe, sweet potatoes areĀ ever-so-lightly coated with creamy, nutty peanut butter and rich flavorful olive oil, then roasted to utter perfection. Sprinkle them with Ā a bit of saltĀ and my goodness you have yourself a side dish that is what dreams are made of.
Really, it only takes 4 ingredients to make theseĀ Peanut Butter Crusted Sweet Potato Fries, and they are gluten-free, dairy-free, vegan and have NOĀ sugar!
Is the Peanut Butter Sweet Potato Combination good?!Ā
YES!!! You might think this combination sounds weird, but let me assure you that it is not {or it is and I just like weird things...the verdict is still out}! The nuttiness of Ā the peanut butter combined with the slight sweetness of the potatoes is truly a flavor combination made in heaven.
These fries make a great side dish or....if you have a serious sweet potato craving...go ahead and eat a giant plate of themĀ for lunch! I highly recommend topping these friesĀ with someĀ chopped up avocados, because the healthy fats and creaminess really compliment them beautifully.
How to make Peanut Butter Crusted Sweet Potato Fries:
Making theseĀ isĀ really simple with one thing toĀ note:
Precook the sweet potatoes.Ā
Microwave the (cut) sweet potatoes before proceeding withĀ the recipe. I find that microwaving the potatoes not only cuts down the baking time in the oven {which is always a good thing}, but it also prevents the peanut butter from burning before the sweet potatoes are fully cooked!
If you don't love the microwave, feel free to bake the sweet potatoes in the oven a little longer before adding the peanut butter!
Peanut Butter Crusted Sweet Potato Fries: Substitutions
There are only four ingredients in this recipe people! But if you must tinker with it, here are a couple suggestions.
- Peanut butter.Ā To make these paleo sub almond or cashew butter! For nut allergies you could try sunflower seed butter!
Olive oil.Ā coconut and avocado oil also tastesĀ amazing when used in this recipe!
IF YOU MAKE SOMETHING FROM JOYFOODSUNSHINE I WOULDĀ LOVEĀ TO SEE YOUR CREATIONS! DONāT FORGET TO RATE THIS RECIPE AND LEAVE A COMMENT BELOW! ALSO, FOLLOW ALONG WITH ME ONĀ INSTAGRAM,Ā PINTEREST,Ā FACEBOOKĀ ANDĀ TWITTERĀ FOR MORE RECIPE INSPIRATION AND A GLIMPSE INTO OUR EVERYDAY LIFE!
Peanut Butter Crusted Sweet Potato Fries
Ingredients
- 1 lb sweet potatoes 16 oz, about 6 cups, cut into long, thin fries
- 2 TBS olive oil
- 2 TBS natural creamy peanut butter*
- Ā½ tsp fine sea salt
Instructions
- Preheat oven to 425 degrees Fahrenheit.
- Wash and dry sweet potatoes.
- Cut sweet potatoes into very thin fries, or āmatchsticks.ā
- Place cut sweet potatoes into a microwave safe bowl and microwave for 5 minutes. (If you do not have a microwave....toss the potatoes with olive oil and sea salt and bake for 10-15 minutes or until they become slightly soft. THEN toss with creamy peanut butter and continue baking according to the directions).
- Remove from microwave and drain any excess water that may have been released (be careful it will be very hot).
- Add 2 TBS olive oil to the potatoes and stir to coat.
- Add 2 TBS peanut butter to the sweet potatoes and stir until evenly coated.
- Add Ā½ tsp salt and mix until well combined.
- Grease a large baking sheet with olive oil and spread fries evenly on the baking sheet.
- Bake at 425 degrees F for 20 minutes.
- After 20 minutes, stir/flip the fries and bake for an additional 20-25 minutes, stirring every 10 minutes until the fries are browned.
- Transfer to a plate lined with a paper towel and serve immediately.
- You can easily taste test and sprinkle a touch more salt on your fries right after they come out of the oven if you need to!
Notes
Nutrition
If you follow me on Instagram you or read the end of this post you know that we had a terrible, horrible, no good, very bad week last week. I'm happy to report that things are looking up! All of us are over the stomach bug and now I'm just praying {seriously,Ā it keeps me up at night} that Gabe's two front teeth heal up and don't fall out! #hesonly3 #lovehistoothygrin. Here's to aĀ totally awesome way fun sickness and injury-free week this week! <3
#Eat SeasonalĀ January
This recipe forĀ Peanut Butter Crusted Sweet Potato FriesĀ comes to you as part of one of my favorite times of the month...our Eat Seasonal recipe group! Every month an amazing group of bloggers joins together to encourage all of our wonderful readers to eat seasonally!
My sweet friend Becky over at The Vintage Mixer posts seasonal produce guides every month to showcase the beautiful fruits and vegetables that are fresh and available to cook and bake with! Check out her JanuaryĀ Seasonal Recipe Guide to learn what's in season {hello sweet potatoes}!
So here it is...a treasure trove of beautiful recipes that are perfect to make in JanuaryĀ from some seriously talented bloggers! Click on the links below for some winterĀ cooking inspiration! Join in the fun by tagging your photos with #eatseasonal!
Question: What do you think about theĀ combination of peanut butter and sweet potatoes?
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Kat D.
I must have cut these too thin. They were McDonald's fry thickness. A lot of them burned. I did precook in the microwave as directed. I will try them again but cut them thicker. The flavor was awesome. I made a dipping sauce with 1 part Annie's organic mustard to two parts real maple syrup. Mmmm.
Sandy
While I was making these, I thought, "hmmm I wonder how this will turn out..." But since I trust Laura so much with flavors, I persisted and I was very glad I did! My husband had a verrrrry strong positive reaction to them. Every time he ate another one he would spend the next 30 seconds expressing his thorough enjoyment of the flavor bomb that was exploding in his mouth. I also loved them. Such a surprisingly delicious new flavor. Definitely will become a regular recipe in our home!
Laura
Thank you kind madame. I am so grateful you enjoyed these! I know what to make when I see your face in ONE WEEK.