Raw Sweet Potato “Fries” with Chipotle Mayo
Eating a raw food diet doesn’t mean giving up some of your favorite foods. I used to love to order sweet potato fries with chipotle mayo. But my body did not love eating them! I felt heavy, bloated and like I had been sedated! The deep frying plus all the saturated fat in the mayo completely obliterated any healthy benefits that the sweet potatoes were offering. The potatoes offered in this raw food recipe are a little more chewy than crispy but great! And the “mayo” is even better than the original unhealthy version!
Sweet Potatoes are a nutritional power house. High in vitamin A and vitamin c, they are also loaded with fiber. They are excellent immunity builders and also help balance blood sugars. Adding these wonderful tubers to your diet provide a great healthy way to snack.
Raw Sweet Potato Fries with Chipotle Mayo
Sweet Potato Fries
- 3 large sweet potatoes
- 1/2 cup nama shoyu
- 1/2 cup olive oil
- Slice sweet potatoes into fry shapes. These will dehydrate down quite a bit so I usually start with about 1/3 x 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.
Chipotle “Mayo”
- 1 cup pine nuts (soaked)
- 2 tablespoons olive oil
- 1 lemon, juice from
- 1/2 to 1 clove garlic
- 1/4 cup filtered water
- 1/2 cup young coconut flesh
- 3 teaspoons chipotle seasoning
- Place all ingredients in Vitamix and blend until very smooth.
Kimberly Liu wrote on July 19, 2010
Hi there,
Thank you so much for this fun and helpful website. I am new to the “raw” movement. I bought an excalibur dehydrator and wondered if it was working right – some of my chili lime almonds are chewy and not crunchy. Is this common? I dehydrated them for at least 18 hours at 115 degrees and we live in Colorado where it is very dry. Any thoughts?
Again I am still new to all this but was wondering if you have more info about dehydrating at a higher temp? I would have to do all of this work and defeat the purpose of eating “raw” Is there a way to determine if the enzymes in the food are being kept alive?
Thanks again for all of your help!
Kimber
Susan wrote on July 19, 2010
Since the recipe you are using is not from this site, I honestly couldn’t comment unless I saw the recipe and also knew what you were doing with it. There are a few articles on dehydrating here. You can use the search. Also, you need to make sure your food temperature doesn’t go above 116 to keep enzymes intact.
Linda wrote on May 31, 2010
Thank you for the amazing Chipotle mayo!
Susan wrote on April 13, 2010
Yes…you want to peel them.
Helene wrote on April 13, 2010
Stupid question: Do you peel the sweet potatoes before slicing?
Susan wrote on April 11, 2010
No…it is not too high to be raw. The food temp never goes above 116 with this method. It is the food temp that you need to watch, not the air temp. http://www.rawmazing.com/articles/dehydration-questions/
Belle wrote on April 11, 2010
this is too high temp to be raw.
Jessie R wrote on March 27, 2010
Susan,
Do you soak your pine nuts in this receipe? 🙂
Jessie
Susan wrote on March 27, 2010
Yes.
Susan wrote on March 22, 2010
You could use cashews. 🙂