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These are simply awesome! Soft, crispy, and crunchy at the same time. Full of delicious flavor. They taste best freshly made, but can definitely be warmed up and eaten the next day.
2 medium/large sweet potatoes, peeled (approximately 1.2 pounds/550 grams)
1/3 cup Gefen Duck Sauce
2 tablespoons Bartenura Olive Oil
1 teaspoon garlic powder
1 teaspoon paprika (preferably in oil)
salt, to taste
pepper, to taste
approximately 2 cups Gefen Ground Hazelnuts
Slice sweet potatoes into long, thin, uniformly sized sticks. Place them in a large bowl of ice water and soak overnight (minimum an hour). Drain and turn onto a dish towel. Dry well.
Prepare a large baking sheet lined with Gefen Parchment Paper and sprayed with olive oil spray. Preheat oven to 425 degrees Fahrenheit (220 degrees Celsius).
Mix together the duck sauce, olive oil, garlic powder, paprika, salt, and pepper in a small bowl. Pour ground nuts onto a flat plate. Dip each fry into the wet mixture and then into the nuts. Place on the prepared baking sheet. The fries should be spread out in an even layer, not overlapping, to ensure they cook evenly. Bake for 15 minutes.
Lower oven temperature to 400 degres Fahrenheit (200 degrees Celsius). Flip the fries over with a spatula and return to the oven. Bake an additional 10 minutes, or until soft and crispy. If they brown too much, cover loosely with parchment paper.
Photography by Felicia Peretti
Food and Prop Styling by Goldie Stern
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