Coconut crusted sweet potato fries with a tomato dipping sauce

Ingredients

- 3 tablespoons coconut flour

- 3 tablespoons desiccated coconut

- 2 large sweet potatoes (about 700g)

- 2 tablespoons raw coconut oil

- 2 generous pinches of salt

- 1 tablespoon coconut sugar (optional)

- drizzle of olive oil

- pinch of black pepper

For the tomato dipping sauce

1 can chopped tomatoes

6 tablespoons tomato puree

4 garlic cloves, peeled and crushed

4 tablespoons maple syrup

4 tablespoons apple cider vinegar

2 tablespoons corn flour

salt

black pepper

Directions

Preheat oven on 220C.
Wash and chop the sweet potatoes into long thin fries, keeping the skin on. Then add these to a mixing bowl.
Melt coconut oil in a small saucepan, then pour over the sweet potato in the bowl. Add 2 tablespoons of coconut flour, the desiccated coconut, salt and pepper and mix well with your hands making sure that all the sweet potatoes are covered.
Add your sweet potatoes to a baking tray, spreading out evenly, sprinkling any leftover desiccated coconut from the bowl onto the fries. Then generously drizzle with olive oil, sprinkle another tablespoon of coconut flour on top and sprinkle the tablespoon of coconut sugar (if using) on top too.
Bake in the oven for about 1 hour, mixing well hallway through.
Whilst the fries are baking, make the tomato dipping sauce. Add all the sauce ingredients, excluding the corn flour, to your blender and blend on a high speed for about 20 seconds until the mixture is completely smooth.
Then add the mixture to a saucepan, stirring in the corn flour. Bring to the boil and then simmer on a low heat for about half an hour, until the mixture has thickened. Then pour into a bowl and leave to cool for about 20 minutes.
Once the fries are ready and have turned slightly crispy, remove from the oven and leave to cool on the side for about 20 minutes. Then dip and enjoy!

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