Categories: raw

Ingredients

• ■3 large sweet potatoes
• ■1/2 C Nama Shoyu
• ■1/2 C Olive Oil
• ■1 C Pine nuts (soaked)
• ■2 T Olive Oil
• ■Juice from 1 Lemon
• ■1/2 to 1 clove garlic
• ■1/4 C Filtered Water
• ■1/2 C young coconut flesh
• ■3 t. Chipotle Seasoning

Directions

1. FRIES:

2. �Slice sweet potatoes into fry shapes. These will dehydrate down quite a bit so I usually start with about 1/3 × 1/3. Mix together Nama Shoyu and olive oil. Pour into a large zip lock bag and add sweet potatoes. (you can also use any type container, just make sure that the potato slices are covered). Marinate over night. Drain, place on dehydrator screens, sprinkle with sea salt and dehydrate at 145 for 1/2 hour. Reduce temp to 115 and dehydrate until desired dryness is achieved. You will want to check them after about 4 hours. Some people like them very dry, I tend to like them less dehydrated.

3. CHIPOTLE:

4. Place all ingredients in vitamix and blend until very smooth.

Email to a friend | Print this recipe | Back