Spicy ‘Popcorn’ Sweet Potato

Serves: To share
GF DF RSF

Ingredients: 

4 sweet potatoes (400 g), peeled and cut into 3 cm cubes
3 eggs
1 cup arrowroot flour
1 heaped teaspoon Mexican seasoning mix
1/4 cup fine desiccated coconut
1/2 cup almond flour
Extra-virgin olive oil spray
Sea salt and freshly ground black pepper
Sugar-free tomato sauce or aioli, to serve

Method:

Get started by preheating your oven to 180°C and line a large baking tray with baking paper.

If you’ve got a steam oven, set the temperature to high and place the sweet potato cubes on a baking tray with baking paper, transfer the tray to the oven and steam for 10-12 minutes or until they are soft enough to press with a fork. Alternatively, if you don't have a steam oven, cook the sweet potato chunks in a saucepan of boiling water for 6–8 minutes, or until tender. Drain, transfer to a large bowl and allow to cool slightly. Stir in 1 egg, half the arrowroot flour and a generous pinch of salt and pepper, mix and mash well to make a thick, workable paste. Add extra arrowroot or a little coconut flour if the mixture is too wet.

Use your hands to roll heaped tablespoonfuls (about 35 g each) into even-sized round popcorn chicken style shapes. Set aside and get on to setting up your crumbing station.

Whisk the remaining eggs in a shallow bowl. In another shallow bowl, create the crumb by combining the Mexican seasoning, remaining tapioca flour with the almond flour and desiccated coconut.

Dunk each popcorn sweet potato in the egg mixture, then coat in the crumb mixture, making sure you get good all-over coverage. Transfer to the tray, spray generously with the olive oil and bake for 15–20 minutes, turning halfway through, until golden brown, crispy and crunchy on all sides.

Tip your popcorn onto a plate, season with a generous pinch of salt and pepper and serve alongside your tomato sauce or aioli.