Crispy Sweet Potato Sticks

Food and Prop Styling: Goldie Stern
Photography: Felicia Perretti
Food Prep and Consultant: Chaya Surie Goldberger

These are simply awesome! Soft, crispy, and crunchy at the same time. Full of delicious flavor. They taste best freshly made, but can definitely be warmed up and eaten the next day.

SERVES 10 

• 2 medium/large sweet potatoes, peeled (approximately 1.2 lbs/550 g)
• ⅓ cup duck sauce
• 2 Tbsp olive oil
• 1 tsp garlic powder
• 1 tsp paprika (preferably in oil)
• salt and pepper, to taste
• approximately 2 cups Gefen Ground Hazelnuts 

Slice sweet potatoes into long, thin, uniformly sized sticks. Place them in a large bowl of ice water and soak overnight (minimum an hour). Drain and turn onto a dish towel. Dry well. 

Prepare a large baking sheet lined with parchment paper and sprayed with olive oil spray. Preheat oven to 425°F (220°C).