VEGAN FRIED SWEET POTATO
Perfect as a side, starter or as the main. The humble sweet potato goes a long way when you bless it with out bird dust! Great for Vegans and non Vegans alike.
- If Deep Frying: Fryer filled with Oil OR a Pan filled with about an inch of rapeseed oil
- If Baking: an Oven or Air Fryer
- 2 medium Sweet Potatoes
- 250 ml Sweetened Almond Milk
- 1 tbsp (Optional) Apple Cider OR White Wine Vinegar
- 150 grams Your Preferred Bird Dust – Crunchy recommended (available in our shop)
Prepping
Wash and peel the sweet potatoes
Cut your sweet potatoes into slices, wedges or chips
Bring a saucepan of water to the boil
Using a slotted spoon, gently place the sweet potatoes into the boiling water for around 5-10 minutes
When potatoes have slightly softened, (not overdoing it, otherwise they'll break when coating); remove from water and drain
(Optional) Mix the vinegar with the Almond Milk – this makes the almond milk a little sour to give a similar taste to buttermilk.
Dip the potato pieces into the Almond Milk
Spread our Bird Dust onto a plate, then press the pieces firmly into the coating
(Optional) Want it crunchier? Dip the coated pieces back into the almond milk and then back into the coating one more time.
Once the the pieces are fully coated, let them rest for 5-10 minutes.
(Optional) If you're like us and you don't like small patches that aren't coated. Use any leftover coating to give it a final coating, just before cooking
Cooking
Deep fry at 165°C (350°F) until coating crisps up. Want less oil? Use our Spray & Bake Oil (see our shop) and oven bake at 200°C (390°F) or Air Fry until cooked
Sprinkle your Vegan Fried Sweet Potato with some salt. Try it on the side with some dipping sauces, as a main or in as a starter