Blue Plate Special #16: Maple Glazed Tempeh with Crispy Sweet Potatoes over Spinach

I’m always trying to find new ways to cook sweet potatoes.  I was watching Chopped yesterday and aside from the totally heinous ingredients they have to use on that show, I sometimes get good ideas.  One of the chefs used a vegetable peeler to shave the sweet potato and made little fries…done and done!

1 pkg soy tempeh
1/4 cup tamari
1/4 maple syrup
1/4 safflower oil

1 big sweet potato
2 cups safflower oil

1 box fresh baby spinach
A tiny bit of olive oil

Mix the marinade ingredients, cut the tempeh in triangles and marinate while you prep the potatoes.

Using a vegetable peeler, peel the skin of the sweet potato and discard.  Then continue to peel until there is nothing left.

Pour the tempeh plus all of the marinade into a pan with sides and cook covered on medium heat.  Turn the tempeh often so that both sides get carmelized. 

In a big pot, heat up the safflower oil.  I just waited a few minutes until I saw the oil ripple but I am sure they have thermometers for this.   Using a spider strainer, drop the potatoes into the oil.  Let them go for a while until you see them start to curl up.  Don’t let them go for too long or they will burn.  Take them out with the spider strainer and drain on a dish towel.  Top with salt.

Drop a tiny bit of olive oil in another pan and wilt the spinach with a little salt.

To plate, layer the spinach first, then the tempeh and top with the sweet potatoes.  Enjoy!

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