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!