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Coconut Flour Crusted Sweet Potatoes With Brown Butter Sauce [Vegan]
Sweet, savory, and crispy ... Could you get any better than these coconut flour crusted sweet potatoes? Tender roasted sweet potatoes are roasted, mashed, then mixed with flax and coated with coconut flour so it fries up nice and crispy. These have a pleasant "crunch" on the outside that is... Read More
Ingredients You Need for Coconut Flour Crusted Sweet Potatoes With Brown Butter Sauce [Vegan]
How to Prepare Coconut Flour Crusted Sweet Potatoes With Brown Butter Sauce [Vegan]
- Preheat the oven to 350°F. Wash and slice potatoes in half. Lightly face-down coated with coconut oil. Bake for 30 minutes. Remove and let cool. Remove skins and mash with a fork.
- Mix coconut milk with ground flax to create a flax egg, let stand for a few minutes, then add to the potatoes with minced sage.
- Add coconut flour, 1/2 cup at a time, until dough holds together and isn’t sticky. On a floured surface roll dough and cut into pieces.
- Create two dishes to batter sweet potatoes. One with coconut milk and one with tempura flakes. Dip the potatoes in the coconut milk then coat with the flakes, set aside.
- In a medium size pan place kale, olive oil, and lemon, 2 teaspoons minced sage, and white wine. Cook until soft, but kale is still bright green.
- Remove from heat, add the potatoes, and turn up on high heat, add more butter if needed. Once potatoes are light brown and evenly cooked remove from heat and serve warm. Drizzle excess sauce on top
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