Ingredients:
2 large sweet potatoes
1 tbsp avocado oil
2 tbsp cornstarch
1 tsp paprika, onion and garlic powder each
1/2 tsp salt
1/4 cup buffalo sauce
1 tbsp melted vegan butter
Plus:
Coconut bacon chips, chopped pickles or relish, parsley, chives, peppers
Method:
Preheat oven to 450 F/225 C.
Cut sweet potatoes into large sticks (as evenly as possible), rub them with avocado oil, then sprinkle them with cornstarch and seasoning. I use a small sieve for the cornstarch to ensure an even, thin layer.
Bake them on a with parchment paper lined baking sheet for 30 minutes, and carefully flip them after 20 minutes.
Make sure your pan isn’t too crowded, and the fries aren’t overlapping for the best result.
Mix hot sauce and vegan butter, and drizzle sweet potatoes with the sauce.
Take fries off the baking sheet (keep them on the parchment paper), and bake them on the oven rack for 10 more minutes.
