Description

Pork goes well with sweet sauces and sugary glazes. I say it goes well, but what I mean is pork is my life and how, HOW do you leave such a delicious thing behind? At least as I progress toward a meatless future, I can carry pork’s flavor profile with me as a comfort. This recipe takes advantage of the sugars in sweet potatoes and the spices in barbeque sauces. The fondant method gives the potato a crispy, toothsome exterior over a tender creamy interior. It’s like the best sweet potato fry you’ve ever had.

Ingredients

Scale

3 large sweet potatoes
2 T. of coconut oil
1 c. vegetable stock, heated
2 T. Cajun spice
salt

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Instructions

Preheat your oven the 400°.
Mix half the cajun spices into the stock.
Peel the sweet potatoes; using a paring knife, shape them into cylinders as best you can, then cut each into wheels about 3/4 of an inch thick.
Heat the coconut oil in a thick-bottomed pan until it’s very hot
Brown the potatoes until they are deeply browned. Turn the wheels.
Salt the tops of the wheels and sprinkle with the remaining spices.
When the wheels are about half as brown as the other side, use a ball of paper towels held with tongs to soak up the oil from the pan.
Pour the stock into the pan until it’s comes halfway up the sides of the wheels.
Put them into oven for 30 minutes.
Serve hot with a sharp creamy slaw.

Prep Time: 10 minutes
Cook Time: 40 minutes