We’re eating dessert today, in french fry form. Oh. Yes.
I have wanted to do something with sweet potatoes and chocolate for a while now. I’ve just been indecisive, and couldn’t figure out exactly what I wanted to do. One of the ideas was to do chocolate covered sweet potato chips, which I’m sure is totally amazing. Sweet and salty is where it’s at! But, I wanted to do something a little healthier. I wanted my dessert to be indulgent, yet still pretty healthy. Enter, Dana and Sally. Geniuses, I tell you. They made dessert fries.
DESSERT. FRIES. The angels are singing.
Sally’s are a little more on the indulgent side, and Dana’s are loaded with superfoods. My version has a little bit of both. They aren’t loaded with too many ingredients, and are kept pretty simple. I mean, who doesn’t like sweet potatoes and chocolate? No one, that’s who.
My version includes coconut oil and sugar coated sweet potatoes, melted dairy-free chocolate chips, shredded coconut, coconut whipped cream and flaked sea salt to put it over the top. All whole ingredients, all delicious. You have GOT to make these the next time you have friends over. But be warned, they may never leave because of these babies.
They are perfectly sweet, slightly crunchy, carb-elicious, and DE-licious. If you ask me, they are the perfect football food. I’m totally making them this weekend so that I can sit on the couch in my pj’s, watch football, and stuff my pie hole. You’re welcome to join me if you want!
Note: Refrigerate the can of coconut milk overnight so that the cream and water can separate.
Preheat the oven to 350 degrees.
Cut the sweet potatoes into slightly thin matchsticks to look like french fries. In a large bowl, pour the coconut oil and sprinkle the coconut sugar over the potatoes. Toss until all of the potatoes are coated.
Lay out the potatoes in an even layer on a baking sheet. Bake for about 30 minutes, until the potatoes are lightly brown and slightly crispy.
When the potatoes are roasting, make the whipped cream. Take the can out of the fridge and scoop the cream off the top, leaving the water.
In a medium bowl, combine the coconut cream, sugar and vanilla. With a hand mixer, beat the cream and sugar together until it becomes whipped cream. This should take a few minutes to thicken up.
Also, melt the chocolate chips by microwaving them for about a minute, stirring every 30 seconds until melted.
When the potatoes are done, transfer them to a plate or platter. With a spoon, drizzle the chocolate all over the top, sprinkle the shredded coconut, and scoop a dollop of whipped cream on top. You can also sprinkle more chocolate chips if you want.