Loaded Buffalo Sweet Potato Fries! 🍠 ❤️
Buffalo Sweet Potato Fries for 2:
2 large sweet potatoes
1 tbsp avocado oil
2 tbsp cornstarch
1 tsp paprika, onion and garlic powder each
1/2 tsp salt
1/4 cup buffalo sauce
1 tbsp melted vegan butter
7 oz extra firm tofu (1/2 block/200g)
1/3 cup unsweetened plant milk
2 tbsp vegan mayo
Juice of 1 small lemon (1-2 tbsp to preference)
1 tbsp apple cider vinegar
1 tsp garlic powder
1 tsp dried dill and parsley each
Salt to taste
Coconut bacon chips, chopped pickles or relish, parsley, chives, peppers
Preheat oven to 450 F/230 C.
Cut sweet potatoes into large sticks (as even sized as possible), rub them with avocado oil, then sprinkle with sifted cornstarch and seasoning.
Bake them on a with parchment paper lined baking sheet for 30 minutes, carefully flipping them after 20 minutes.
Mix hot sauce and vegan butter, and drizzle sweet potatoes evenly with the sauce. Take fries off the baking sheet (still on parchment paper), and bake them on the oven rack for 10 more minutes.
In the meantime prepare ranch by blending all ingredients until smooth and refrigerate. Store remaining ranch in the fridge for up to a few days.
Top fries with ranch, and all other toppings, and enjoy!
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