Everyone to snack stations! This week I was in the mood for some fries. That happens from time to time and when it does I’m always happy to have a sweet potato or two at home. Peel and chop, and quickly I have brought them into shape. The real challenge is the seasoning.
I usually go for the plain version with a bit of olive oil, salt, and pepper. Or, to get a bit of variety, a bit of curry and/or garlic. This time, though, I was looking for an even more spicy version. Spicy and sweet for the win!
And I was lucky enough that there was some wasabi paste left I had needed for something else. Now, I was staring at the bowl with the fries that I had already added a bit of salt and pepper to, holding the tube of paste in one hand and a teaspoon in the other. Wasabi can be a bit… volatile. One or two teaspoons?
I wanted it spicy but wasn’t keen on burning all of my tastebuds out. So, I went on the safe side with one large teaspoon full of the green paste, mixed it well with the sweet potatoes, and then baked them for about 30 minutes.
But what to have with them? You know that I’m a hummus addict so it will come as no surprise to you that I use this to give you another of my fancy creations: a Coconut-Peanut Hummus.
Probably it is a bit crazy but it is so delicious. Add peanuts, coconut milk, tahini, and a couple of spices to your blender, run it for some time until it is smooth – and be blown away 😉
The sweet-spicy Wasabi Fries with Coconut-Peanut Hummus combination is beyond amazing – it has everything from sweet to spicy, nutty, and fresh. Go for it and enjoy it!Print
For the Wasabi Fries
- 2 large sweet potatoes
- 2 tsp Wasabi paste
- salt, pepper
For the Coconut-Peanut Hummus
- 1/2 cup (120 ml) coconut milk
- 1 cup (125 g ) peanuts
- 1 clove garlic
- 2 Tbs apple cider vinegar
- 1 tsp curry paste
- 3 Tbs tahini paste
- salt, pepper to taste
For the Wasabi Fries
- Preheat oven to 390°F (200°C) and prepare a baking sheet with parchment paper.
- Peel the sweet potatoes and cut them into fries.
- In a bowl mix the sweet potato cuts with the wasabi, salt, and a little pepper. Transfer to the baking sheet and bake them for about 30 minutes. The time depends a bit on how thick you cut the sweet potatoes.
For the Coconut-Peanut Hummus:
- Add all ingredients to a blender and process until smooth.