Jenga Japanese Sweet Potato Fries Recipes

JENGA JAPANESE SWEET POTATO FRIES

Jenga Japanese Sweet Potato Fries image

Baked Jenga Japanese Sweet Potato Fries are crunchy on the outside and tender sweet and delicious on the inside tossed with a little cinnamon and sesame seeds and plunged into a delicious honey ginger soya sauce.

Provided by HWC Magazine

Time 30m

Number Of Ingredients 9

Ingredients

3 cups japanese sweet potatoes (10 (Asian sweet potatoes) or about 3 cups sliced into wedges)
1 tbsp olive oil
1 tsp cinnamon
1 tbsp sugar (or sugar alternative or brown sugar, coconut sugar, sugar alternative (optional))
1/4 tsp salt
1 tbsp sesame seeds (toasted)
2 tbsp honey (or maple syrup for vegan)
1 tsp soy sauce (or tamari for gluten free)
1/4 tsp ginger (dried ground)

Steps:

Preheat oven to 450 degrees or 230 degrees Celsius
Wash and cut up sweet potatoes in lengthwise strips. You can remove the peel or leave it on as I have done ((FYI: immediately submerge fries into a dish of cold water with a little salt, to prevent the oxidation process)
Dry off Japanese sweet potatoes thoroughly. In a bowl (or directly on your baking sheet) add sweet potatoes, olive oil, cinnamon, salt, brown sugar (coconut sugar or sugar substitute) and sesame seeds if desired. Mix well and place on baking sheet. Brown sugar is optional.
Place Japanese Sweet potatoes on baking sheet and place in oven to bake for about 20-25 or until tender and golden brown.
Optional - make the honey ginger soya sauce. In a small sauce pan add the honey, tamari/soy sauce and ginger to pan and cook until thick and bubbly. Set aside.
Stack up your sweet potato fries and get ready for a hot game of Jenga. (If desired, you can serve plain or maybe try some honey ginger soya sauce.)

Nutrition Facts : ServingSize 1 g, Calories 223 kcal, Carbohydrate 44 g, Protein 4 g, Fat 5 g, SaturatedFat 1 g, Sodium 284 mg, Fiber 5 g, Sugar 21 g

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