KETO SWEET POTATO FRIES RECIPES

Steps:

• Preheat oven to 400F.
• Wash and peel (or leave skins on) sweet potatoes and cut into matchstick slices, about ¼ inch thick. Make sure they are cut into similar sized pieces.
• Place in a bowl and toss in oil, garlic, salt and pepper. Line two baking trays with parchment paper and divide the fries between them. You don’t want to overload the trays so make sure they have space to cook.
• Place in the oven for 15 minutes and then flip fries over with a spatula. Swap the trays over in the oven from top to bottom and vica versa. Leave to cook for another 15-20 minutes until they are tender but crisp on the edges.
• Make the dips. Mash the avocado in a bowl with the back of a fork until smooth with the juice of ½ lime. Add the coriander and then season with salt and pepper.
• Place the ingredients for the cashew cheese dip in a food processor and blend until smooth. If you don’t have a high speed blender soak them in hot water for 30 mins then drain.
• Remove the fries from the oven, sprinkle with some extra salt and pepper and finely chopped fresh coriander and serve with dips!

Steps:

• Preheat oven to 350 F. Lightly grease a large oven-safe casserole dish (about 9x13) and set aside.
• Add the pumpkin, cauliflower to the bowl of your food processor. Pulse until smooth. Add ghee, milk, sweetener, eggs, coconut flour, vanilla and salt and process until smooth.
• Transfer to casserole dish and smooth the surface. (You can make the casserole up to this point the day before serving if desired. Just cover the baking dish and refrigerate).
• For the pecan topping: