Raw Sweet Potato “Fries” w/ Chipotle Mayo

By Lynxa

If you can't find young coconut flesh try using coconut flakes blended with water or coconut butter (not oil! There is a difference, label will say whole coconut flesh)or a mixture of the two.

Ingredients

• Sweet Potato Fries
• 3 large sweet potatoes
• 1/2 C Nama Shoyu (Soy Sauce)
• 1/2 C Olive Oil
• Chipotle “Mayo”
• 1 C Pine nuts (soaked)
• 2 T Olive Oil
• Juice from 1 Lemon
• 1/2 to 1 clove garlic
• 1/4 C Filtered Water
• 1/2 C young coconut flesh
• 3 t. Chipotle Seasoning

Details

Adapted from rawmazing.com

Preparation

Step 1

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

For Mayo:
Place all ingredients in vitamix and blend until very smooth.