SPICED SWEET POTATO FRIES WITH MISO GRAVY

Name: SPICED SWEET POTATO FRIES WITH MISO GRAVY
Yield: 2
Ingredients: 1 lb sweet potatoes, cut lengthwise into fry shapes; 1 ½ Tbsp Ava Jane’s Kitchen Extra Virgin Avocado Oil; 2 tsp Ava Jane’s Kitchen Everyday Blend spice blend; Colima Sea Salt to taste; 1/2 cup + 2 Tbsp vegetable stock, divided; ½ tsp garlic powder; 1 Tbsp fresh thyme; 1 tsp chili paste; 1 Tbsp maple syrup; 1 Tbsp Ava Jane’s Kitchen Extra Virgin Avocado Oil; 1 tsp balsamic vinegar; 2 tsp white miso; 2 tsp arrowroot powder; Black pepper to taste

August 22, 2023

Traditional potatoes and gravy just underwent an exotic transformation. In this recipe, sweet potato fries are artfully spiced with our Everyday Blend, then complemented with a miso gravy bursting with all of the flavor profiles: sweet, savory, spicy, umami – you name it.

Serve these as an intriguing appetizer of filling side dish for the family.

SPICED SWEET POTATO FRIES WITH MISO GRAVY

Megan Patiry

Rated 5.0 stars by 1 users

Servings

Prep Time

6-8 minutes

Cook Time

22-24 minutes

Ingredients

1 lb sweet potatoes, cut lengthwise into fry shapes
1 ½ Tbsp Ava Jane’s Kitchen Extra Virgin Avocado Oil
2 tsp Ava Jane’s Kitchen Everyday Blend spice blend
Colima Sea Salt to taste

MISO GRAVY:

1/2 cup + 2 Tbsp vegetable stock, divided
½ tsp garlic powder
1 Tbsp fresh thyme
1 tsp chili paste
1 Tbsp maple syrup
1 Tbsp Ava Jane’s Kitchen Extra Virgin Avocado Oil
1 tsp balsamic vinegar
2 tsp white miso
2 tsp arrowroot powder
Black pepper to taste

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Directions

Preheat oven to 400ºF. Line a large baking sheet with parchment paper and set aside.
Cut sweet potatoes into ½ inch fry shapes, then toss them on your baking sweet with the 1 ½ tablespoons of avocado oil, Everyday Blend, garlic, salt, and pepper. Lay the fries out in one layer.
Roast the fries for 20 minutes, then flip and toss the fries and return them to the oven for an additional 15 minutes, or until lightly crisped and cooked through.
While the fries are roasting, add ½ cup of vegetable stock, thyme, chili paste, maple syrup, avocado oil, and balsamic vinegar to a stovetop pot. Bring to a light boil.
In a small bowl, whisk together the remaining 2 tablespoons of vegetable stock, white miso, and arrowroot powder until no lumps remain.
Add the miso blend to the simmering stock mixture in the pot.
Whisk the gravy in the saucepan until it’s thickened up enough to coat the back of a spoon, roughly 4 minutes. Remove from heat and strain it through a fine mesh sieve.
Serve drizzled on or alongside fries as a dipping sauce.

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