Crispy Loaded Sweet Potato Fries

Crispy Loaded Sweet Potato Fries


Crispy Loaded Sweet Potato Fries

Take sweet potato to the next level of awesome with this combination of cashew sour cream and zesty lime guacamole! This recipe is the ultimate guaranteed way to get crispy sweet potato fries every time. Follow the simple steps and they'll be golden brown, crunch and delicious every time.

This recipe is from my 100% Plant Based Cookbook, Eat More Vegan, that really helps you increase your intake of real food goodness in a way that is delicious.

For hundreds more delicious healthy recipes, get started with my Daily With Luke Program and get delicious easy meal plans and shopping list, along with mindset coaching, a inspiring articles, daily 10 minute moves and so much more. Find out more information here.  



    2 large sweet potatoes (about 800g)
    40 g (1/3 cup) arrowroot or tapioca flour
    1 tsp sea salt
    2 tbs extra-virgin olive oil or Luke Hines Incredible Coconut Oil 
    2 tbs coriander leaves
    1 lime, cut into cheeks, to serve


    155 g (1 cup) cashew nuts, soaked for 15 minutes in hot water or 2 hours in cold water
    Juice of 1 lemon
    2 tsp apple cider vinegar
    ½ tsp sea salt
    80ml (1/3 cup) filtered water


    1 avocado
    Zest and juice of 1 lime
    1 tbs apple cider vinegar
    1 tsp chilli flakes
    ½ tsp sea salt


    Preheat the oven to 220°C and line two baking trays with baking paper.

    Cut the sweet potatoes into evenly sized matchsticks, about 5 mm thick. Place in a bowl or sealable bag, add the arrowroot or tapioca flour and salt and toss or shake to coat evenly. Drizzle over the oil and toss or shake again.

    Arrange the sweet potato matchsticks in a single layer over the prepared trays, leaving space between them. Bake for 15 minutes, then flip with a spatula and cook for a further 10–15 minutes, or until the fries are crispy and starting to turn brown in spots.

    Meanwhile, make the cashew sour cream. Drain the soaked nuts and rinse them really well, then transfer to a high-speed blender or food processor together with all the remaining ingredients and blitz for 1-2 minutes, or until beautifully smooth.

    To make the guacamole, mix all the ingredients in a bowl until well combined (you can make it as smooth or as chunky as you like).

    Pile the sweet potato fries onto a large platter and top with generous dollops of the guac and cashew sour cream. Sprinkle over the coriander leaves, season well with salt and serve with the lime cheeks for squeezing, if you like.

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