We all go through phases where we just can’t get enough of something, right? Like how I watched Lion King every single day of 1996, or my more recent binge of X-Files… it happens with food too. Lately, my jam has been experimenting with using various nuts as a crust for pretty much everything. Fish, pork chops, protein balls… but none have compared to the magic that happened this weekend when I thought to myself, “What if I used pistachios to coat sweet potato fries?” and let me tell you, the answer does not disappoint!
This recipe is also a super bonus for me, because it hits that magical little intersection of Paleo and Vegan foods (which is not often a huge overlap, so I always feel like I’m winning when I can make something that literally everyone can eat) Unless you don’t like sweet potatoes. In which case, you should not follow me.
Since you are here though, I assume that you will love these as much as we did!
Here we go….
Pistachio Crusted Sweet Potato Fries
- 2 medium sweet potatoes
- 1 heaping tablespoon of coconut oil
- 1 tbsp coconut sugar
- 1/2 tbsp cinnamon
- 1/3 cup shelled pistachios
- Preheat oven to 425
- Cut the sweet potatoes into thin strips. The more consistent you can make the strips, the better they will cook.
- In a bowl, combine the potatoes with melted coconut oil
- In a food processor or blender, add the pistachios, coconut sugar, and cinnamon. Blend until the pistachios are a gritty flour like texture
- Add this mixture to the bowl (it’s worth noting that I didn’t use all of it… this is up to you, feel free to eyeball it and stop when you think the fries are coated enough)
- Line a baking sheet with parchment paper and space the fries evenly across the sheet. Use two sheets if you have to, it’s really important they don’t get over crowded or they will not get crispy.
- Bake for 20-30 minutes, depending on how crispy you like them.
*A pro-tip for making any veggies crispy when you roast them is to turn the oven to broil for the last 2 or 3 minutes. Careful though because they will burn FAST if you don’t keep an eye on the broiler