Raw Sweet Potato “Fries” w/ Chipotle Mayo

by Susan on July 6, 2009

Sweet Potato Fries

Eating a raw food diet doesn’t mean giving up some of your favorite foods. I used to love to order sweet potato fries with chipotle mayo. But my body did not love eating them! I felt heavy, bloated and like I had been sedated! The deep frying plus all the saturated fat in the mayo completely obliterated any healthy benefits that the sweet potatoes were offering.  The potatoes offered in this raw food recipe are a little more chewy than crispy but great! And the “mayo” is even better than the original unhealthy version!

Sweet Potatoes are a nutritional power house. High in vitamin A and vitamin c, they are also loaded with fiber. They are excellent immunity builders and also help balance blood sugars. Adding these wonderful tubers to your diet provide a great healthy way to snack.

Sweet Potato Fries

  • 3 large sweet potatoes
  • 1/2 C Nama Shoyu
  • 1/2 C Olive Oil
  • Slice sweet potatoes into fry shapes. These will dehydrate down quite a bit so I usually start with about 1/3 x 1/3. Mix together Nama Shoyu and olive oil. Pour into a large zip lock bag and add sweet potatoes. (you can also use any type container, just make sure that the potato slices are covered). Marinate over night. Drain, place on dehydrator screens, sprinkle with sea salt and dehydrate at 145 for 1/2 hour. Reduce temp to 115 and dehydrate until desired dryness is achieved. You will want to check them after about 4 hours. Some people like them very dry, I tend to like them less dehydrated.

Chipotle “Mayo”

  • 1 C Pine nuts (soaked)
  • 2 T Olive Oil
  • Juice from 1 Lemon
  • 1/2 to 1 clove garlic
  • 1/4 C Filtered Water
  • 1/2 C young coconut flesh
  • 3 t. Chipotle Seasoning

Place all ingredients in Vitamix and blend until very smooth.


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{ 76 comments… read them below or add one }

Susan April 13, 2010 at 11:37 pm

Yes…you want to peel them.

Linda May 31, 2010 at 12:07 am

Thank you for the amazing Chipotle mayo!

Kimberly Liu July 19, 2010 at 2:40 pm

Hi there,
Thank you so much for this fun and helpful website. I am new to the “raw” movement. I bought an excalibur dehydrator and wondered if it was working right – some of my chili lime almonds are chewy and not crunchy. Is this common? I dehydrated them for at least 18 hours at 115 degrees and we live in Colorado where it is very dry. Any thoughts?

Again I am still new to all this but was wondering if you have more info about dehydrating at a higher temp? I would have to do all of this work and defeat the purpose of eating “raw” Is there a way to determine if the enzymes in the food are being kept alive?

Thanks again for all of your help!
Kimber

Susan July 19, 2010 at 3:45 pm

Since the recipe you are using is not from this site, I honestly couldn’t comment unless I saw the recipe and also knew what you were doing with it. There are a few articles on dehydrating here. You can use the search. Also, you need to make sure your food temperature doesn’t go above 116 to keep enzymes intact.

Theresa July 27, 2010 at 9:35 pm

Wow! to your creation here…thank you…this looks so delicious.
My question to you is when you speak of chipotle seasoning do you mean dried chipotle peppers just ground up, or is this seasoning something that can be purchased somewhere. Also can you use cashews to subsitute the pine nuts.

Love + Light to you Susan

Theresa July 27, 2010 at 9:49 pm

Hey Susan,
No need to answer my questions. I just saw where the same questions from other beings where asked and I saw your answers.
Thank you & have a Lovely One!

Nate July 29, 2010 at 1:32 pm

How long do you soak the pine nuts for? And can you substitute the pine nuts with a nut that is a little less expensive?

Thanks

Susan July 29, 2010 at 5:35 pm

Until soft…about 6 hours. You could try macadamia or cashews.

Laura-Jane December 17, 2010 at 6:45 pm

Lol I have died and gone to raw heaven.

Sarah Snow May 8, 2011 at 12:03 pm

@ Kimberly Liu

are you putting oil in the dressing for your almonds. that could possibly prevent them from being crunchy

Siobhan Landis October 4, 2011 at 10:22 pm

This looks incredible! I’m on a 7 day raw-detox this week, but I’m definitely planning to get these started so I can enjoy them once it’s done!

One thing – when I used to make non-raw chipotle mayo, I added fresh chopped cilantro as well. You may want to try it in this raw version (I’m going to – 4 days and counting…)

Shanna October 11, 2011 at 3:14 pm

Great recipe… they came out tasting a little heavy on the soy (but I used gluten-free tamari instead of Nama Shoyu, which may be why). Great texture at about 8 hours of dehydrating (my cuts were pretty skinny)! Will try again but might use a lower ratio of soy, or try the Shoyu and see if the taste is a little less intense!

Thanks for the awesome recipe, LOVE sweet potatoes!

Katelyn October 11, 2011 at 6:09 pm

I have done sweet potato chips in my dehydrator but never thought to cut them like fries! Even better, I bet they are nice and crispy! I use coconut oil and marinate them in apple cider vinegar and they turn out great too, have a salt and vinegar taste!

How long do this keep for? Do you store yours in the fridge?

kristin October 22, 2011 at 5:56 pm

I think I’ve gotta try adding some garlic and parsley to coat the fries!!!

Lauren December 24, 2011 at 1:44 am

yum! I just made these in my new dehydrator and they’re really good! I didn’t have any Nama Shoyu so I just used the olive oil and added some salt and a little pepper. Thanks for the recipe!

Maddie January 12, 2012 at 3:04 pm

These were addicting! I made my sweet potatoes into chips instead though because I like a crunch.

mj February 5, 2012 at 5:03 pm

Can you substitute the fresh young coconut meat for something else?

ophelia March 20, 2012 at 7:15 pm

Hi, I am new to dehydrating and may I know why we need to soak the sweet potato in the mixture with oil? Also, is it a must to use oil in order to make a crispy vegetables chips (e.g. carrot, potato, etc.) ?
Thank you so much!

Susan March 20, 2012 at 7:41 pm

You don’t have to use oil. It is a marinade used to introduce more flavor. Please note that the final texture is not the same as fried, since we are not using oil and high heat.

Carol April 4, 2012 at 3:29 pm

when you say “chipotle seasoning”, do you mean chipotle powder (simply ground chipotle)? Thanks.

Marilyn C April 14, 2012 at 10:08 am

Susan, Thank you so much for the wonderful & creative recipes and the AWESOME photography! Can you suggest anything in place of the young coconut? I was wondering about avocado? I don’t have very ready accessability to young coconuts and have never had good luck with them.
Thanks!

Christi W June 13, 2012 at 11:41 pm

Is it possible to print a recipe from your site? Im new here and can’t wait to try them! Thanks.

Sarah July 25, 2012 at 12:46 pm

Hi, can you please tell me what measurement ‘T’ is? I’m from England!

Thanks,
Sarah.

Susan July 27, 2012 at 9:36 am

A tablespoon. Cheers!

Stephanie Bric August 18, 2012 at 12:17 pm

where do I find coconut flesh

Frank M April 12, 2014 at 5:52 am

How do you remove the starchy flavor?

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