Loaded Sweet Potato Fries with Jerk Jackfruit

Ingredients

• 2 tbsp Agave syrup
• 2 tbsp Coconut vinegar
• 1 tbsp Jerk seasoning
• 0.25 cup Chives (Chopped; some is used in the marinade and some for serving.)
• 2 tsp Red pepper flakes
• 0.5 cup Coconut aminos
• 0.25 cup Avocado oil (For the marinade; additional oil is needed for frying.)
• 4 Garlic (Use 3–5 cloves, peeled; 4 cloves estimated.)
• 2 Shallots (Peeled; size not specified.)
• 2 cans Young green jackfruit (Drain and rinse; standard cans estimated at about 20 oz each.)
• Sweet potatoes (Cut into fries; quantity not specified. About 2 lb estimated for 4 servings.)
• 1.5 tbsp Arrowroot powder (Use 1–2 tablespoons; amount shown is an estimate.)
• Avocado oil (For frying; use avocado oil or preferred frying oil. Amount depends on frying method.)
• Paprika (For seasoning the fries, to taste.)
• Salt (To taste.)
• Black pepper (To taste.)
• Coconut cream sauce (For topping; amount not specified.)
• Pico de gallo (For topping; amount not specified.)
• Cashew cheese (Use cashew cheese or a plant-based cheese of choice; amount not specified.)

Steps

1. 1

   Drain and rinse the canned young jackfruit thoroughly. Set it aside to dry; pat it dry with a clean towel if needed so the marinade adheres well.

2. 2

   Add the agave syrup, coconut vinegar, jerk seasoning, chopped chives, red pepper flakes, coconut aminos, avocado oil, garlic, and shallots to a blender. Blend until the marinade is well combined and mostly smooth.

3. 3

   Place the drained jackfruit in a bowl and pour the jerk marinade over it. Toss to coat every piece, then cover and marinate for 30–60 minutes; a longer marinating time is preferred when available.

4. 4

   Roast or smoke the marinated jackfruit until it is heated through and visibly charred on the surfaces, turning or flipping it as it cooks so both sides develop color. The source does not specify an exact temperature or cooking time, so cook until the edges are browned and lightly crisp.

5. 5

   Transfer the cooked jackfruit to a bowl and shred it with a fork into pulled-jackfruit-like strands. Set aside.

6. 6

   Cut the sweet potatoes lengthwise into evenly sized fries. Place them in a bowl, sprinkle with the arrowroot powder, and toss until they are lightly and evenly coated.

7. 7

   Heat avocado oil or another preferred frying oil and fry the sweet potato fries in batches until crisp on the outside and tender in the center. Avoid overcrowding the pan, which can make the fries limp.

8. 8

   Transfer the hot fries to a bowl or lined tray. Season with paprika, salt, and black pepper to taste, tossing gently to distribute the seasoning.

9. 9

   Build the loaded fries by arranging the seasoned sweet potato fries on a serving platter. Top with the jerk jackfruit, coconut cream sauce, pico de gallo, cashew cheese or another plant-based cheese, and fresh chives.

Notes

The source does not specify the quantity of sweet potatoes, frying oil, or toppings, nor does it provide exact roasting, smoking, or frying temperatures and times. Adjust these amounts and cooking details to taste and according to the chosen cooking method.

Nutrition per serving

• main
• vegan
• plant-based
• dairy-free
• loaded fries
• Caribbean-inspired
• jerk
• fried