Hello Everyone! I hope that you are all having good weeks and that summer is treating you well! It has been HOT here which has been wonderful and also a bit unusual for Edmonton. Being back in Edmonton for the summer after living in Calgary has been awesome and I am looking forward to the upcoming festivals!
Today,I am sharing this delicious sweet potato fry recipe with miso gravy. It is the perfect combination of savory with the gravy and sweet with the yams. It is also a super easy recipe to make and there is not much cleanup which is also good if you are not a lover of washing the dishes (like me, lol). This is a perfect weeknight meal and is a healthier alternative to other fry recipes as they are baked and not fried! Keep reading for the recipe.
Sweet Potato Fries with Miso Gravy
Prep Time: 10 minutes/Cook Time: 35 minutes/Total Time: 45 minutes
Gluten Free/ Dairy Free/ Plant Based/ Vegan/ Appetizer/ Dinner/ Easy
*2 Large Sweet Potatoes
*1 1/2 Tbsp of Olive Oil
*2 tsp of Piri Piri
*1 tsp of Onion Powder
*3 Cloves of Garlic (Peeled and lightly smashed with a knife)
*2 Green Onions
*Salt to Taste
*Pepper to Taste
*Sesame Seeds for Garnish
*1/2 Cup + 2 Tbsp of LOW Sodium Vegetable Stock (I used regular sodium the when I made it and found it delicious but a bit too salty for my liking..if you like really salty then stick with the regular!)
*1 Tbsp of Fresh Thyme
*1 Tbsp of Liquid Sweetener (I use agave, but maple syrup or honey if not vegan work as well)
*1 tsp of Sriracha
*1 Tbsp of Olive Oil
*1 tsp of Balsamic Vinegar
*2 tsp of White or Red Miso Paste (I could only find a red miso paste that had a gluten free label on it.)
*1 Tbsp of Gluten Free Flour
*Salt to Taste
*Pepper to Taste
*Preheat oven to 400 degrees Fahrenheit
*Cut the sweet potatoes into fries and place them onto a parchment lined baking sheet. Drizzle the olive oil and add the Piri Piri, onion powder, salt and pepper to the fries. Mix to coat evenly. Add the peeled and sightly smashed garlic to the pan as well. Bake for 20 minutes. Take the fries out of the oven and remove the garlic from the pan, flip the sweet potatoes and put back into the oven for another 15 to 20 minutes or until they are slightly charred and a bit crunchy. Remove from the oven and set aside to cool for a few minutes.
*Once you take the garlic out of the oven and the sweet potatoes are back in the oven for the second time, start working on the gravy. Start by chopping up the roasted garlic into little pieces and placing them into a medium saucepan. Add in the vegetable stock, thyme, Sriracha, agave, olive oil and balsamic vinegar. Bring to a light boil on low heat. In a separate bowl, whisk together the 2 tablespoons of veggie stock, the miso paste and the gluten free flour. There should be no lumps and if there is, add in a small amount of veggie stock until it is a smooth and creamy consistency. Add in the miso mixture to the saucepan and whisk to combine. Bring to a light boil again and cook for around 4 minutes until the gravy starts to thicken. Once the gravy is thick enough, take off the heat to avoid burning.
*After the sweet potato fries and the gravy are cooked, place the sweet potatoes onto a plate and add the gravy to the top of the fries. Add the green onions and sesame seeds for the garnish. Serve immediately and enjoy!
I hope that you have enjoyed this recipe! Like I said these are a healthier alternative and would be great for kids to enjoy! It is similar to a poutine without the cheese and extra calories; the miso gravy is a bit different but it gives this dish a really unique taste! These would be great with my roasted veggie salad or my asparagus and edamame salad! This is the perfect summer meal and is something that I will be making again very soon! Also this gravy is something that I will be making for the holidays which excites me as I really enjoy it and I am not a huge fan of the gluten free packaged gravy! Look at me already talking about the holidays in the middle of a heatwave! Haha.
What are your summer plans this year? Let me know in the comments below!