I love vegetables in desserts. You take a sweet treat and add a usually savoury element, it’s pretty cool.
Carrot cake? Yes.
Come on, don’t joke, that has cake cinnamon in it, cinnamon makes everything worth eating.
So guess what you get when you reverse the idea; take a savoury snack and give it a sweet twist.
I’ll give you a clue:
They’re sweet, crunchy and warm. You dip them in maple syrup, then stuff them in your face.
Crunchy Sweet Potato ‘French Toast’ Fries
makes 2 servings
1 large sweet potato, peeled and cut into 2 1/2″ long, 1/2″ thick slices
1 egg white
1 tbsp water
1/2 tsp vanilla extract
1/4 tsp cinnamon
5 tbsp brown sugar
1 1/2 tsp cinnamon
1 – 1 1/2 cups crushed cornflakes (or a mixture of cornflakes and 1 graham cracker sheet)
pinch of salt
Preheat oven to 400 degrees F (200 degrees C), line a cookie tray with baking paper.
In a small bowl, mix the brown sugar and cinnamon.
Combine the crushed cornflakes,salt and 4 tbsp of the cinnamon-sugar in a wide, shallow bowl.
In another wide, shallow bowl, whisk together the egg white, water, vanlla and cinnamon with a fork until frothy.
Put about 1/4 of the sweet potato slices into the egg white mixture and toss to coat. Let any excess egg mixture drip off, then transfer to the cornflake mixture one by one. Toss them to coat again in the cornflakes and then place on the lined cookie sheet. Repeat until you’ve coated all of the slices.
Spray them with a little vegetable oil and put into the oven. Bake for 15 minutes. Turn the slices over, spray again with a little oil and put back into the oven for another 15 minutes. After this, lower the temperature of the oven to 250 degrees F (130 degrees C) and bake for a further 10 minutes, remove them from the oven, turn them over and sprinkle with the remaning cinnamon-sugar mixture. Put back into the oven at 400 degrees F (200 degrees F) for 5 minutes.
Serve with maple syrup for dipping (or maybe marshmallow fluff or hot chocolate fudge sauce like churros!)