Planet Green
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Ingredients:
1 1/2 pounds sweet potatoes, peeled and sliced into strips, 1/4-wide
1 tablespoon olive oil
3 teaspoon orange zest
2 teaspoons salt
1 teaspoon chili powder
1 teaspoon paprika
1/2 cup orange marmalade
1/4 cup stone ground mustard
1/4 cup agave nectar
1 tablespoon orange juice
Method:
For the Sweet Potatoes
Fill a deep sauce pan with enough oil to come halfway up the sides of the pan. Heat oil
to 375 degrees F. Fry sweet potatoes in batches until golden brown and cooked through, about 5 to 7 minutes. Transfer to paper towel-lined tray to drain. In a small bowl, combine the orange zest, salt, chili powder and paprika. Sprinkle on to sweet potatoes while still hot.
For the Dipping Sauce
Whisk together the marmalade, mustard, agave nectar and orange juice in small bowl until smooth.
Serve sweet potatoes while still hot with the dipping sauce on the side.
Yield: 2 servings
Editor's Note: Look for organic, locally-grown produce, when possible.
Learn more about sustainable food choices with our Eat Green Guide.
This recipe was featured in the Vegan Soul Cookin' Episode of Emeril Green.
Planet Green Video: Emeril Green: Sweet Potato Fries
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