These vegetarian sweet potato and asparagus fries are easy-to-make, and can be made vegan. They make for a great snack or side!
15 asparagus sprigs
1 medium-sized sweet potato, cut into fries (around the same width as the asparagus)
3 tbsp. all-purpose flour
1 vegan egg or 1 regular egg, beaten
1 tbsp. almond milk
2 cups panko or gluten-free bread crumbs
1 cup vegan parmesan cheese
1 tsp garlic powder
1 tsp onion powder
1 tsp thyme
1 tsp oregano
1 tsp sea salt
1/2 tsp black pepper
1/2 tsp red chili flakes
1 tbsp. olive oil
1/3 cup vegan mayo
3 tbsp. horseradish
dash of salt
dash of pepper
juice of half a lemon
Prepare the mayo by adding all the ingredients to a small bowl and stirring till well combined. Pop in the fridge while you make the fridge.
Line 2 baking sheets with parchment paper, set aside and preheat oven to 400F.
Cut the sweet potatoes into 1/2 inch french fry pieces and pop them as well as the asparagus into a large ziplock bag.
To the bag, add the flour and shake till all the fries and asparagus are coated.
Whisk together the egg (or vegan egg) and almond milk and transfer to the bag and shake/move around till every fry/asparagus is coated.
To a mixing bowl, combine the panko, parm, garlic + onion powder, thyme, oregano, salt, pepper and chili flakes. Using your hands, bring everything together till a nice crumb develops. Add in the olive oil and continue using your hands to combine. It should feel smooth but not mushy. Transfer mixture to a large plate or deep baking sheet.
Begin coating each fry/asparagus in the panko mixture till completely coated. Gently place onto the parchment-lined baking sheets. Repeat till each fry/asparagus is coated.
Bake for 30 minutes, flipping each fry halfway through.
Enjoy immediately with the horseradish mayo!
Keywords: asparagus, sweet potato, french fries, mayo, vegetarian, vegan