Pecan Crusted Sweet Potato Fries

This recipe is very important to me.  While visiting my family in Atlanta last month I had a sudden, though familiar urge for sweet potatoes and pecans.  With plenty of free time, I decided to experiment in my mother's underused kitchen.
These Pecan Crusted Sweet Potato Fries were the result of my trials.  I struggled with creating a batter that wouldn't get ruined and soggy after dipping a couple of wet fries into it.  After a few attempts back in New York, I found the best way to avoid this problem is to coat the fries once they're already laid out on the baking sheet.  Voila!
What's also great about these fries is that they're wonderfully crispy, which is rare in a baked sweet potato fry.  I love the buttery flavor of the pecans along with the sweetness of the potato.  I knew I had to make a video to showcase their goodness with the world!
One of the first things I'm eating once I've completed my month of being a raw vegan are these Pecan Crusted Fries : )

Pecan Crusted Sweet Potato Fries

(makes 2-3 side servings. Use parchment paper when baking the fries, this will prevent the pecan crust from sticking)

2 medium sweet potatoes, sliced into french fry shapes, peeled or unpeeled

1 cup pecans, finely ground 

1/4 tsp cinnamon

1/4 tsp cayenne pepper

1/4 tsp paprika

1/4 tsp sea salt

a dash of black pepper

1/4 cup non dairy milk (almond, soy, coconut)

1 tsp cornstarch

Prepare a baking sheet by covering it with a sheet of parchment paper.  Heat oven to 425° F. 

Bring water to a boil in a pot large enough to fit the potatoes, parboil for 5 minutes.  Drain the water from the pot, and dump the sweet potatoes into a large colander, and submerge it into a bowl filled with freezing cold water.  Set aside, or leave in the sink while working on the next ingredients.

Grind 1 cup of pecans in a food processor or blender.  Transfer the fine pecan meal to a bowl and stir in cinnamon, cayenne pepper, paprika, salt and pepper.  

In another bowl, large enough to fit the potato slices, mix 1/4 cup of non dairy milk and cornstarch.  Mix it well to make sure that all the cornstarch has dissolved.  

Remove the sweet potatoes from the cold water, and shake the colander to remove excess water.

Remove one slice of potato from the colander and dip into the milk & cornstarch dredge, then place it on the baking sheet.  Continue this, placing each slice very close together, until all of the slices are on the sheet. Don't pack the whole baking sheet with fries, only cover half the sheet; you'll need to spread them out later.  If you run out of room, save the other half for another batch, or line an additional baking sheet. 

Sprinkle a generous amount of pecan meal on top of the sweet potatoes.  Once they are coated, flip them and coat the other side.  When both sides are coated evenly, spread the fries away from each other, giving them room to bake and crisp in the oven.  

Bake for 10 minutes, then rotate the baking sheet and bake for another 10-15 minutes.  Make sure the pecans do not start to burn.  

Once baked, allow to cool for 5 minutes before removing them from the parchment paper and serving.