Crispy Sweet Potatoes with Dairy-Free Green Goddess - Danielle Walker Crispy Potatoes with Dairy-Free Green Goddess Print

Crispy Potatoes with Green Goddess Dressing

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5 from 1 review

Crispy roasted sweet potatoes tossed in a zesty seasoning salt, then dipped in a herbaceous green goddess.

Ingredients

Scale
  • 4 medium-sized white Hannah sweet potatoes, peeled and cubed
  • 2 tbsp Healthy in a Hurry ‘Fries’ Seasoning
  • 2 tbsp avocado oil 
  • 1, 4-oz log soft goat cheese (sub Kite Hill Ricotta or Treeline Ricotta)
  • ¾  cup cashew milk
  • ¼ cup extra-virgin olive oil
  • zest and juice of 1 lemon, about 2 teaspoons
  • 2 cloves garlic, peeled
  • 1 ½ (packed) cups mixed tender herbs (such as dill, parsley, basil, mint)
  • 1 small bunch chives
  • 1 teaspoon sea salt
  • ¼ teaspoon fresh cracked black pepper

Instructions

  1. Preheat oven to 400°F (use convection if you have the function for crispier potatoes that cook more quickly)
  2. Peel and cube the potatoes and toss them on the tray with oil and seasoning until evenly coated. Spread into a single layer on the baking sheet.
  3. Roast for 25-30 minutes or until golden brown and tender, flipping halfway through cooking. 
  4. Meanwhile, combine the goat cheese or non dairy cheese, cashew milk, olive oil, lemon zest, lemon juice, garlic, herbs, and salt and pepper in a blender and blend until smooth.   
  5. Once roasted, turn the oven to broil and move the tray to the top rack. Broil for 2-3 minutes, until golden.
  6. Serve hot with Green Goddess Dressing for dipping or drizzling.

Find it online: https://daniellewalker.com/crispy-potatoes-with-dairy-free-green-goddess/