BAKED SWEET POTATO FRIES WITH CHIPOTLE RANCH

My husband typically does not like sweet potatoes but he thoroughly enjoyed this meal. A lot of spices are involved but the final result was so worth the effort. If you don't own many spices, go to a store like Good Foods where you can buy very small amounts for low cost in the bulk section. I thought my husband was crazy years ago when he came home with "The Better Breader" but it works great for shaking spices or bread crumbs on food (see picture). I loaded the fries with toppings, drizzled the chipotle ranch dressing on top and enjoyed every bite! Leftovers were great too.

Find the recipe at “Vegan Richa”: Baked Sweet Potato Fries with Vegan Chipotle Ranch.

What I did differently for the sweet potato fries:

-Used 2 TBSP arrowroot rather than flour

-Made a double batch of seasonings and added it to the arrowroot

-Did not add oil rather shook the seasoning mixture onto wet potatoes using "The Better Breader"

-Placed fries on a baking sheet lined with parchment paper

-Baked 27 minutes, flipping last 5 minutes. I didn't broil because they were already good enough with just baking

What I did differently for the chipotle ranch:

-Soaked cashews for a few hours to soften

-Used oat milk because it's what I had

-Did not add oil

-Used 2 tsp ranch seasoning (link to recipe for the ranch seasoning is given and I only made 1/2 batch), 2 tsp apple cider vinegar, and 1/4th tsp chipotle pepper powder

Serving

-Can serve the fries and dip alone as an appetizer or snack or can make a meal out of them by topping as you would a plate of nachos with beans, corn, scallions, sautéed peppers/onions, avocado or guacamole, fresh cilantro, tomatoes, salsa, jalapenos