Sweet Potato Fries with Basil and Walnut Pesto
This is a great little vegan recipe that’s easy to whip up at home. Spicy sweet potato fries with La Saucy Salsa Paprika are served with a gorgeous rich pesto for dipping – perfect as a side or as a treat all on their own.
2 large sweet potatoes
2 tbsp La Saucy Salsa Paprika
3 tbsp vegetable oil
2 tbsp cornflour
For the pesto:
A big handful of fresh basil
A handful of walnuts
1 garlic clove
1 tsp sea salt
2 tbsp olive oil
Start by preheating the oven to 200˚C, and pop two baking trays in there to heat up.
Cut the sweet potatoes thinly and evenly, then toss them with the cornflour until all the cornflour has been absorbed (this really helps the fries to become very crispy). Mix the La Saucy Salsa Paprika and the vegetable oil together and toss the fries again in this mixture.
Spread the fries out over the two baking trays in a single layer and bake in the oven for 15 minutes, then flip all the fries and bake again, for up to 15 minutes until crispy and deep golden.
While the fries are baking, make the pesto – save a few walnuts and a few basil leaves to decorate, and put the rest of the ingredients into a pestle and mortar. Bash it up for a few minutes until you have a thick pesto, adding a little more olive oil if required.
To serve, top the sweet potato fries generously with pesto and sprinkle with a few extra walnuts and basil leaves.