SWEET POTATO FRIES V FRENCH FRIES
Today is the day we go head to head with France in the Six Nations so what better day to decide whether you are a SWEET POTATO FRIES or FRENCH FRIES fan? I have collaborated with STRONG ROOTS on these all VEGAN dips as I am a huge lover of the Oven Baked Sweet Potato Fries! The fries are so easy to make, I always have my freezer stocked full for when I want a crispy bowl of fries – I honestly don’t know how they get them so good!
Being the helper of all match day snacks I have created 3 simple plant-based dips to
serve alongside the STRONG ROOTS Oven Baked Sweet Potato Fries! NOW all you’re left with is a saucy decision- are you a Curry, Mayo or Ketchup kind of dipper?
Serves 30
Cooks in Minutes
Ingredients
- 1 x Bag Strong Roots Sweet Potato Fries.
- 3 tbsp. tomato paste
- 1 tsp maple syrup
- 1 tbsp. apple cider vinegar
- pinch of sea salt
- ½ tsp onion powder
- 1 tbsp. soya or tamari
- 4 tbsp. silken tofu
- 2 tbsp. lemon juice
- 1 tbsp. apple cider vinegar
- 1 tsp Dijon mustard
- 1 tsp maple
- pinch of sea salt
- 3 tbsp. coconut cream from a tin of coconut milk ( explained*)
- 1 tsp curry paste
- juice of ½ a lime
- 1 tsp soya sauce
- 1 tsp maple syrup
Method
- Tip a bag of the Strong Roots sweet potato fries onto a flat baking tray and cook for 23-26 minutes at 200°C.
KETCHUP
Blend until smooth.
MAYO
Blend until smooth- recommend using an electric blender.
CURRY SAUCE
Coconut cream *If you buy a tin of coconut milk scoop out the hardened white cream on topas your coconut cream.
Blend all ingredients and heat in the microwave for 40 seconds on high.