Now I’ll split this recipe into two- first you need to know how to make up a batch of dukkah! Which you can then store in a jar in your cupboard, and use it on basically everything 🙂
Then I’ll show you how to make the most delicious crunchy sweet potato fries..
Now dukkah is not only so tasty, it’s also quiet a great source of iron! After doing some uni assignments around vegan diets I’ve come to realise that sesame seeds, pepitas, and cumin seeds are super rich in it 🙂 ( just a tsp of cumin gives you 1.4 mg of iron- not bad for a little flavour garnish )
Now I’m sure I’ve raved about how awesome sweet potato is- but just a lil fact for you- it’s also a good source of iron, and also a very good source of vitamin C.. And what’s awesome about that is vitamin c (absorbic acid) enhances absorption of plant based sources of iron. Woohoo!!
Ok- so here’s not to make some dukkah!
What you will need-
1/2 cup raw pistachios (de-shelled)
1/4 cup sesame seeds (black/white)
1/4 cup raw pepitas (pumpkin seeds)
2 tsp cumin seeds
2 tsp coriander seeds
1 tsp chilli flakes (optional)
1 tsp fennel seeds
1 tsp ground black pepper corns
1 tsp sea salt
How to make it-
Add all the ingredients to a processor and process in short periods until the pistachios and pepitas appear to be pretty well ground.. (Some chunky bits are fine! Adds nice texture)
Transfer to a clean sealed jar and store in the cupboard 🙂
Now, to make the sweet potato fries!
(This will make a big tray full, probably enough for 2 or 3 people to munch on)
– 2 medium (~15 cm long) sweet potatoes
– 2 tsp sesame oil (or olive/ macadamia etc)
– 2-3 tablespoons of the dukkah mix
– baking paper and tray
How to make the crunchiest fries ever!!
1. Cut the sweet potato into chunky long strips, I like mine thicker/ wedge style.
2. Boil a pot of water on the stove- with a steamer on top and preheat the oven to 180 degrees celcius fan forced.
3. Place the sweet potatoes in the steamer pot and allow to cook for 5-10 minutes- check on them, you want them to be cooked but not to the point where they fall apart
4. Drain the water and add the cooked sweet potato to the empty pot.
5. Add the oil and dukkah to the pot, add the lid and give them a good shake so that the oil and dukkah mixes into the sweet potato and so that the sweet potato is a bit rough on the edges
6. Transfer the sweet potato to a lined baking tray, lay flat and seperated. if you need to sprinkle some more dukkah on go for it.
7. Bake for around 10-20 minutes, as each oven is different. Take them out when they appear crunchy 🙂
8. Done! Serve on the side of my “ultimate veggie burgers” or on their own with a salad.. They taste incredible dipped in hummus!
I love everyone’s super kind comments, and wish I could bring you recipes more often.
Just to let you in on something- Ive got plans for an Ebook sometime this year, so stay tuned!
Big love and happiness,