Being raw 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 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
- 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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Like your new site! I was just thinking about sweet potato fries and how I missed having them. Thanks for posting this! I will definitely make this recipe!
Those look so amazing! I wish I had a dehydrator so I could make them.
I have seen dehydrators (to begin with) on Ebay for as low as 5.00!
Love the new look!
Will be trying the sweet potato recipe. Sweet potatoes are one of my fave foods. Sounds crazy but I’m not able to get coconuts in my town. Can I substitute the dried stuff?
My first thought is that it would be very difficult to get the coconut to the right consistency but I will do some research.
HEAVENLY!!!
Those look great! I love sweet potato fries!!!!
The dip looks amazing. Will want to try this. Love the look of your new site.
These look great! Thanks for sharing the recipe. I’m going to try them as an on-the-go snack for Elliott, my 2-year-old son. Our oven has a 120F dehydrate setting. Do you think this work work? They wouldn’t be raw, but neither am I, so that’s OK. Also, when you say “3 large sweet potatoes”, about how much should they weigh in total? Oh, and how long do the fries keep for?
I’m impressed with the photo. I’ve tried raw sweet potatoes, but never liked them, so I’m unconvinced that this recipe would turn out well for me. I occasionally bake sweet potatoes, but have given up trying to eat them raw. Perhaps I can try the dressing though, that looks good!
You might want to try this one…the marinade works wonders!
my sweet potato fry loving husband saw these from across the room. “wow, are those raw?” we’re impressed.
drooooooooooooooooooooooooooooollllllllllllllllllllll
that’s it, just drool
Looks delicious! I’m making these Monday for a raw dinner, for a large group of people, could you please answer this little question so I know how many sweet potatoes I should buy…Thanks
Question:
And about what diameter do they shrink down to?
When you say that you “start with them cut at about 1/3 x 1/3,” could you please tell me about how large the diameter would be? 1/4″ x 1/4″ or 1/2″ x 1/2″ in diameter, or another size? Thanks
I start by cutting my “fries 1/3″ x 1/3″. That is the diameter. The length varies due to the individual potato but I try to keep it consistent. They dehydrate down significantly. In the picture I believe that was 2 sweet potatoes.
Thanks Susan!
Can’t wait to make them and share them with everyone!
I did a Google search and found a site that suggested substituting fresh coconut with Brazil nuts or macadameia. I’m tempted to try the substitution.
I’ve GOT to make these ASAP! I looove sweet potato fries! I can never get them that small though! I tried to make them in the D before and they got chewy not crunchy, any tips?
You have my mouth watering, I am making this recipe this weekend! I can’t wait! yummm
This is a great idea. When I eat raw I tend to avoid potatoes and sweet potatoes, but this recipe looks tasty.
This is a great idea, maintaining much of the flavor without the deep-fried liability.
I am so making these! I’ve missed them since going raw! Thanks for the post!!!
This looks great, but what is Nami shoyu?
It is raw, organic soy sauce. You can usually find it in your coop or try google.
Susan
I gave these a try. Whole Foods had two bins one with sweet potatoes and one with yams. The yam looked more like what you used but I got the other kind – tan peel and yellowish-tan flesh. I can never remember which is which so I trusted their labels. I Googled it and it sounds like true yams are mostly available in Asian markets & everything else are sweet potato varieties. The dehydrating wasn’t working very well (okay, I got impatient) so I took them out of the oven and baked them for a bit – one or the other method would probably have been fine but together? I got rocks!
What was edible was good, though, and I’ll probably give it another shot with the orange variety of sweet potato.
My questions is what are you using that you call “chipotle seasoning”. Three teaspoons of what I used (basically a ground up chipotle) would have killed me. Seriously. I chopped it up and at the last minute only used maybe 1/16 teaspoon and it was hot! (And I’m from New Mexico!)
The seasoning I use is a Chipolte seasoning, not just chipotle peppers. The one I like is from Urban Accents. It is a combination of things.
Great. Thanks for the info! (And that makes way more sense!)
One more question, if you don’t mind. How long do you think the dip would keep in the fridge? Thanks!
The dip will keep for a couple of days but just use common sense with it….
@ Michal — no need for fancy equipment if you have an oven and are willing to experiment a bit.
The ‘mayo’ recipe looks to be worth trying.
isn’t a chipotle just a smoked jalepeno?? Meaning they are not really raw?
Mabye I am nitpicking but that might make a raw purist angry if you served this to them.
You are correct. You might want to read this blog post for my opinion on that. How Raw Do You Need To Be
Wow! Thank you so much for sharing this wonderful creation! I looked very skeptical at the sweet potatoes that arrived in my CSA basket earlier this week and thought “raw sweet potatoes? Yuck.” Then I googled “raw sweet potato recipe” and found this one. Yum! This recipe is a gem. I used 3 Tbsp of mesquite seasoning from World Market and 1 Tbsp of chipotle pepper for the mayo and it is amazing. I’m so excited to try other recipes on your site. Namaste.
I just had them for dinner with a garlic dip. Yum!!
Hi, thanks for the recipe! Just found your site and am busy browsing – it’s gorgeous. Hope you have time to answer a quick question. I’m allergic to nuts. Would you recommend anything I could use as substitution for the pine nuts in the chipotle sauce? Thanks!
Nuts are the basis for a lot of the cream sauces. I will have to do a little research…
That’d be great. I’ve been putzing around with raw food for a couple of years now and have yet to find any books specifically avoiding nuts. Of course this means I can stick to the simpler fare, but that gets a tad boring and I haven’t had the best of luck substituting sunflower seeds in more complicated recipes the few times I’ve tried to. I figure perhaps someone with more cooking experience and a better knowledge of how ingredients work together would know better. I have been known to fail majorly at making an omelet. Thanks for the response.
Hi, love the recipes!
How would they work using the coating from your onion ring recipe to make them crunchier? I thought if you leave out the chipotle and smoked paprika it would preserve the flavor but impart more crunchiness.
These do not get “crunchy”. It is the nature of the beast. They are still good. You just have to get past thinking of them as “fried”.
Forgive me if the answer to this question seems obvious but in an effort to make sure a nooby mistake doesn’t spoil my first attempt at one of your recipes I will ask it anyway.
Should the sweet potatoes be peeled before slicing or do you leave the skins on?
You want to peel these.
I’m ready to try this mysterious recipe you’ve created. I am in the Twin Cities area. Will you please give me your source for young coconuts? I’m also finding it hard to find Nama Shoyu. I’m thinking of using my Organic Tamari Sauce as a substitute. Is the taste similar? I am not a raw food purist. My local Mississippi Market and Whole Foods do not carry it. I will be ordering goods from your online shop in the coming weeks. Will you be offering Nama Shoyu in your store?
Thank you!
You can get young coconuts at Whole Foods. I get my Nama Shoyu at Lakewinds.
I tried this recipe substituting “Raw Organic Artisana- Cocnut Flesh and Coconut Oil”. YOU can get it at Whole Foods for about $10 and I put it in my smoothies every morning. I also could not find any chipolte seasonings, so they guy at Whole Foods helped me find a clean (pretty clean anyway) Vegan Veggie Powder –by Seitenbacher- called “Vegetarian-Vegan Vegetable Broth and Seasoning”, that you can flavor anything with..and I put it in the dip instead of the chipote seasonings although I did add a little cayenne…and it was delicious. I took it to a party with some non-raw foodists–and they loved it. My sweet potatoe fries didnt come out too good as I cut them by hand so it was probably too thick..but I put the dip with a raw veggie tray they were crazy about it.