GLUTEN-FREE LOADED SWEET POTATO DESSERT FRIES
This dessert recipe starts with a layer of crispy, fiber-rich sweet potato wedges. We topped ours with almond butter, dark chocolate, The Toasted Oat Cherry Streusel Soft Granola & a dollop of coconut whipped cream.
Loaded Sweet Potato Dessert Fries
- Prep Time15 min
- Cook Time40 min
- Total Time55 min
- 1-2 large sweet potatoes
- 1/4 cup The Toasted Oat Cherry Streusel Soft Granola
- 1/4 cup dark chocolate chips [option to sub dairy-free chips]
- 1-2 tbsp. olive oil
- 1 tbsp. coconut oil
- 1 tsp. sea salt
- 1/4 cup peanut butter [your choice, option to sub almond butter]
- 1/4 cup coconut whipped cream or Greek yogurt
- Dash of ground cinnamon
Preheat oven to 450 degrees Fahrenheit.
Scrub & wash sweet potatoes, then slice them into wedges by repeatedly halving each slice to the desired thickness.
Toss fries in olive oil & add salt to taste. Arrange fries on a foil-lined baking sheet so that they do not touch.
Bake fries for about 40 minutes, flipping the fries halfway through to brown & cook evenly.
While fries are cooking, melt dark chocolate chips & coconut oil in microwave or on stovetop. If using 100 percent peanut butter, it should be soft enough to drizzle on the fries. If it is thick, use another tbsp. of coconut oil & melt together with peanut butter to desired thickness.
When fries are done, let them cool slightly, then arrange them on a platter. Drizzle on dark chocolate, peanut butter & The Toasted Oat Cherry Streusel Soft Granola.
Top pile of fries with a large dollop of coconut whipped cream or yogurt. Add dash of cinnamon.
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