I often make Asian style dinners-they are very vegan friendly! I usually use tofu, tempeh or meat substitutes but found myself without any last night but I wanted to make some hearty lettuce wraps-my mouth was already set on it! I glanced through my pantry and spotted sweet potatoes. The sweet, thick texture is perfect with the salty tanginess of soy sauce and I knew that was dinner!
Sweet Potato Croutons
Prep time: 25 minutes. Servings: 6
4 uncooked sweet potatoes
2 tbs corn starch
1 cup panko bread crumbs
1 tsp. ground or fresh ginger
1 tsp. garlic powder
1/4 cup organic brown sugar
1 tbs. Worcestershire sauce
2 tbs. reduced sodium soy sauce
1/4 tsp. salt
1/4 tsp. pepper
1-2 tablespoons olive oil
Peel sweet potatoes and chop into 1/2 inch chunks. Drizzle one tablespoon olive oil into a pan and heat to medium high. Drop the sweet potatoes chunks into the heated pan. After about 5 minutes, drizzle the potatoes with Worcestershire sauce and soy sauce. Flip potatoes often and cook until they begin to soften and the edges brown and caramelize. Be careful to not over cook them because we don’t want squishy, mashed potatoes, just browned and softened ones.
While the sweet potatoes are cooking, add bread crumbs, cornstarch, ginger, garlic, brown sugar, salt and pepper to a large plastic ziplock bag. Close the bag and shake well to mix everything inside.
When the sweet potatoes are softened, remove the from the heat and let them cool for two to three minutes. Dump the potatoes into the ziplock bag of breadcrumbs mixture and close the bag. Shake well until the potatoes are coated with bread crumbs. We aren’t wanting heavy fried food, so we aren’t dredging the potatoes in anything. This means that you won’t get a full coating, just a nice crunchy, flavorful outside layer.
Use your same pan you cooked the potatoes in the first time and drizzle with the other tablespoon of olive oil. Bring back to a high heat and drop the crumb covered potatoes into the pan. Flip them often and take them out when they are browned on all sides.
I served mine on a lettuce leaf with lemon cilantro basmati rice and teriyaki black beans. So good!