I feel like I’ve been away for so long! When I go too long without posting, I get kind of anxious; I may have a problem. Now, I’m back for just a bit and then I’ll be off again. This month has been a roller coaster, and at the moment I’m in a low spot, unfortunately. Hopefully, things will soon look up, but if they don’t I’ll try my best to stay positive. Amongst the stress of deadlines and not having any time this April, I’ve learned that my remaining Grandparent has lung cancer. My grandmother has been a life-long smoker, so it’s no surprise; but it still isn’t something that you want to hear about your family member. Thankfully, she’ll be moving in with my parents and seeing the better doctors and specialists that Southern California has to offer; not to mention, I’ll be able to make her vegan food all of the time! (Yes, she is actually interested in vegan food!) So, here’s to hoping for the best.
Usually, I wouldn’t get very personal on my blog about this kind of thing, but it is weighing heavily on my mind. If you read all that, then thank you for listening! Now, I’m not sure how to transition from talking about family members with cancer to sweet potato dishes, so I’m not even going to try. I’ll just tell you that this idea has been brewing in my head for a couple of weeks and I have the stash of sweet potatoes to prove it.
Also, I got my Spiralizer in the mail a yesterday and had to use it IMMEDIATELY, even though what came of the sweet potato ringlets could have been done with another kitchen tool, I still had a blast using it. Another new “tool” that I used with this recipe is a homemade light box. I saw that Carrie on Vegan was making her own from Oh She Glow’s tutorial, and thought that I’d give it a try. How could I be mad at getting “good” photos at night, too? Let me know what you think about the photos, orange is a hard color to really get right for food and I’m still not used to editing the colors this way; but I think they turned out alright.
Now onto the recipe..
- 2 Large Sweet Potatoes
- 2 Tbsp. Coconut Oil, Melted
- ½ tsp. Cayenne Pepper
- ½ tsp. Ground Cinnamon
- 1 tsp. Sea Salt
- ⅔ Cup Warm Water
- 2 Tbsp. Ground Flaxseed
- 3 Tbsp. Unbleached All-Purpose Flour
- ⅓ Cup Vegan Mayo
- ⅓ Cup Raw Almonds, Soaked for 30 min.
- ¼ Cup Oil-free Sun-dried Tomatoes, Soaked in warm water for 30 min.
- ⅓ Cup Tomato Soaking Water
- 2 Tbsp. Maple Syrup
- ½ tsp. Salt
- ½ tsp. Crushed Chipotle Pepper
- Preheat the oven to 350°F. Using a mandolin, spiralizer or just a knife, chop/slice/etc. the sweet potato into thin strips that are all consistent in size.
- In a large bowl, toss the sweet potato, coconut oil, cayenne, cinnamon and salt together until evenly coated. Spread the mixture out on a baking sheet and bake for 15 minutes or until very tender (but not really mushy).
- While that is baking, stir together the flaxseed and warm water until it creates a gel-like substance. Once the timer goes off, take the sheet out and dice the baked sweet potato shreds.
- Using the same large bowl, stir together the sweet potatoes, flaxseed mixture and flour. Start shaping 1 tbsp.-sized tater tots, then place them onto a baking sheet about an inch apart.
- Bake for 10 minutes, then turn over and bake for an additional 10-15 minutes.
- In a blender, puree the mayo, almonds, sun-dried tomatoes, water, maple syrup, salt and crushed chipotle together until smooth.
- Season the aioli with salt and pepper to your liking. Serve with warmed tater tots!
This combination is insanely good, I even talked my dad into trying some out after he had told me “I don’t like sweet vegetables”. Guess what? After he was done chewing he followed up with a, “this may be one of your best dishes yet!”. Take that with a grain of salt though, he doesn’t try that many of my recipes out. Regardless, this stuff is good and would be a great side dish at any BBQ or get-together!