These maple-glazed crispy sweet potatoes are a dairy-free twist on the viral crispy parmesan potatoes. This recipe went viral for a reason as cooking potatoes this way makes them so deliciously crispy and flavoursome. Sweet potatoes work perfectly in place of white potatoes and add a nice nutrient boost to the dish. Sweet potatoes are packed with goodness, and one potato counts towards one of your five-a-day. They are an excellent source of fibre, even more so when baking them with their skins in place. I’ve paired these crispy potatoes with a simple sauce consisting of dairy-free mayonnaise, garlic, and chives, but any dip of choice can be used in its place.
Enjoy!
Nessa x
Maple-Glazed Crispy Sweet Potatoes
Ingredients
- 3 small, sweet potatoes
- 2tbsp olive oil
- 2tbsp maple syrup
- 1 tbsp smoked paprika
- Sea salt & freshly ground black pepper
- 4-5tbsp nutritional yeast
- To serve
- 4 tbsp dairy-free mayonnaise
- 1 clove garlic, crushed
- 1 tbsp freshly chopped chives
Method
- Preheat the oven to 200°C/fan 180°C /Gas Mark 6. Line a large baking tray with parchment paper.
- Wash, dry, and cut the sweet potatoes in half. In a bowl combine the olive oil, maple syrup, and smoked paprika together with some sea salt and a good grinding of black pepper. Add the potatoes and coat well.
- Cover the parchment paper lined tray with an even layer of the nutritional yeast.
- Place the sweet potatoes, cut side down on the tray. Carefully drizzle over the remaining oil mixture from the bowl over each potato.
- Bake in the oven for 35-40 minutes, depending on the size of the potatoes.
- While the potatoes are cooking, in a small bowl, combine the mayonnaise with the garlic and chives. Refrigerate until needed.
- Once the potatoes are cooked, serve straight away, with an extra scattering of chopped chives and the garlicy dip on the side. Enjoy!
