Recipe
Crispy Sweet Potato
- Gluten Free and Paleo Friendly
- Healthy alternation and nutrient rich
- Ideal snack for nurture phase
- Easy preparation
INGREDIENTS
- 1/2 large sweet potato
- 2 eggs
- 1/4 cup Italian Herbs
- 1/4 cup Dukkah
- 1 tsp Smoked Paprika
- 2 tbsp Desiccated Coconut
- 1 tsp Himalaya salt
- 1/2 tsp White pepper
METHOD
- Cut the sweet potato into wedge-sized pieces.
- Whisk the eggs in a shallow bowl until well combined.
- In a separate dish, mix the Italian herbs, dukkah, smoked paprika, desiccated coconut, salt, and pepper to create the crumb mixture.
- Coat each sweet potato wedge by dipping it first into the egg mixture and then into the crumb mixture. Place the coated wedges into the air fryer. Repeat until all the wedges are prepared.
- Air fry the wedges at 195°C for 10 minutes. Flip them over, spray lightly with coconut oil, and cook for an additional 5 minutes on 200.
- Transfer the wedges to a serving plate and pair them with detox pesto dip or homemade mayonnaise (recipes available on my website).
Enjoy!
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