Sweet Potato Po'boys (Vegan) Recipe

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Ingredients:

Serving

1 large sweet potato
1/2 cup plain soymilk (or other nondairy milk)
1/2 cup all-purpose flour
1/2 cup corn flakes, crushed
1 tsp old bay seasoning
1/4 tsp cayenne pepper
2 tbsp olive oil
1 fennel bulb, sliced in a thin julienne ( reserve the leaves for later use-if you can'tsp get use celery-1 large stalk)
2 garlic cloves, thinly sliced
2 shallots, thinly sliced (or 1 small red onion)
1 pinch salt
2 tbsp agave nectar (or honey)
1/3 cup vegan mayonnaise
1/2 tsp old bay seasoning
1 tbsp chopped fennel leaves (reserved from the bulb above)
1 tsp minced garlic
vegetable oil (for frying )
4 (6 inch) french rolls

Directions:

Sweet potatoes:.
Slice the sweet potato into thin rounds, about 1/4 inch thick. You can peel your potatoes or leave the skin on.
Place the potatoes in a single layer on a baking sheet lined with parchment or a silicone baking mat(or sprayed with cooking spray or lightly oiled).
Bake for 20 minutes. Remove from oven and allow to cool.
Fennel Marmalade:.
While potatoes are cooking, add olive oil to a pan and heat over low heat. Add fennel, garlic, shallots, and a pinch of salt.
Slowly cook until very soft and tender, and just beginning to caramelize, about 15 minutes, stirring occasionaly.
Add in agave syrup or honey and toss to coat. Turn up the heat and cook about 5 more minutes, stirring constantly, until caramelized, sticky, and browned. Remove from heat and set aside.
Aioli: Whisk ingredients together. Keep refrigerated until ready to use.
Finishing up the sweet potatoes:.
Preheat your oil to 350°F (180°C).
Place milk in a shallow dish. Add flour, cornflakes, Old Bay seasoning, and cayenne to a resealable plastic bag and shake to combine.
Dip one round into the milk to coat and then add it to the bag. Repeat until you have about 5 rounds in the bag. Shake to coat the potatoes with the flour mixture.
Carefully add to the coated potatoes to the hot oil and cook for about 2-3 minutes, turning half way through, until golden and crispy. Transfer to a plate lined with paper towels to absorb excess oil. Repeat until all potatoes are fried.
Assemble the Po’ Boys: Spread a layer of aioli on each half of the french roll. Pile 1/4 of the sweet potatoes on the bottom half of the roll, and top with 1/4 of the Fennel Marmalade, add a heaping pile of the Sweet Peppercorn Coleslaw(or coleslaw of your choice), if using. Serve immediately.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	603.29 Kcal (2526 kJ)
Calories from fat	177.78 Kcal
		% Daily Value*
Total Fat	19.75g	30%
Sodium	310.63mg	13%
Potassium	533.84mg	11%
Total Carbs	100.65g	34%
Sugars	53.38g	214%
Dietary Fiber	5.07g	20%
Protein	7.78g	16%
Vitamin C	10.7mg	18%
Vitamin A	0.3mg	11%
Iron	2.6mg	14%
Calcium	97.5mg	10%

Amount Per 100 g
Calories	250.52 Kcal (1049 kJ)
Calories from fat	73.82 Kcal
		% Daily Value*
Total Fat	8.2g	30%
Sodium	128.99mg	13%
Potassium	221.68mg	11%
Total Carbs	41.8g	34%
Sugars	22.17g	214%
Dietary Fiber	2.1g	20%
Protein	3.23g	16%
Vitamin C	4.4mg	18%
Vitamin A	0.1mg	11%
Iron	1.1mg	14%
Calcium	40.5mg	10%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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