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Beer Battered Sweet Potatoes

Vegan Beer-Battered Sweet Potatoes

Beer-Battered Sweet Potatoes

One of the things I missed the most when I first went vegan was bar food. You know the kind: fried and greasy and horrible for you? I was always especially fond of the random beer-battered dishes that have become pretty popular… beer-battered pickles, beer-battered asparagus, and so on. I could go on for days. I realize that many bars have vegan options, but where I live there are few. And there were even fewer just a couple years back when I first became awesome vegan!

I saw my first vegan beer batter recipe in American Vegan Kitchen which is a great book, I highly recommend it. Lots of veganized “diner foods” to enjoy! I made her onion rings recipe and loved it, and then decided to branch out.

I added different spices to the beer batter itself, which I think is exceptionally yummy. A hint of spice, a hint of heat. But I still needed the perfect vegetable to envelope in all that batter-y goodness. Onions are great, and pickles are an obvious choice… but today, we’re focusing on my personal favorite, the humble sweet potato.

OhhhhMyGosh it’s so good, sweet and almost creamy when you bite into it. Well, you know what sweet potatoes taste like… just imagine them surrounded in a thick layer of pillowy beer batter.

Vegan Beer-Battered Sweet Potatoes

And the dipping sauce? Well, that was a no brainer… Agave Mustard Sauce!  A friendlier version of honey mustard sauce, if you will. I’ve also used this batter to make corn dogs, and the sauce was amazing with those as well. I’m actually not sure what this sauce wouldn‘t taste good with.


Beer Battered Sweet Potatoes (serves 4-5 as appetizer)

Recipe adapted from American Vegan Kitchen

Ingredients:

  • 2 cups chopped sweet potato- 1″ to 1.5″
  • 2 cups AP flour
  • 1.5 teaspoons sea salt
  • 1 t garlic powder
  • 1/2 t onion powder
  • 1 – 2  t chili powder (depending on taste)
  • 1/2 t paprika
  • 1/4 t black pepper
  • 1 can/bottle vegan beer
  • Oil for frying (I used canola)

Directions:

  1. Spread the sweet potato chunks on a plate and microwave for 5-6 minutes, flipping over halfway through.
  2. Mix 1 cup flour with all the spices and blend together.
  3. In another bowl, mix 1 cup beer with the other cup of flour.  Add more beer as needed to get the right consistency (It should coat the sweet potatoes, but still drip off)
  4. Heat the oil in a pan or deep fryer. You need it to be hot (at least 350 degrees), but NOT smoking.
  5. Dredge the potatoes in the flour/spice mixture, then in the beer mixture. Fry until golden brown, about 3-5 minutes.  If you’re frying in a pan, you’ll need to flip each piece over about halfway through. Also make sure your pan doesn’t get too crowded- you don’t want these to stick together!
  6. Drain excess oil by resting the pieces on paper towel or brown paper bag. You can then place them on a plate and keep them in the oven to stay warm.
  7. Serve with Agave Mustard Dipping sauce (recipe below)

Agave-Mustard Dipping Sauce

Ingredients:

  • 1/4 cup Vegenaise
  • 1/4 cup dijon mustard
  • 1/4 cup agave
  • Sprinkle of sea salt

Directions:

  • Mix everything together and chill until ready to serve!

Enjoy!

Vegan Beer-Battered Sweet Potatoes

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{ 23 comments… add one }

  • Faith @ For the Health of It June 4, 2012, 6:09 am

    Ugh – beer battered food is SO delish! So bad for you, but so amazing. And sweet potatoes are amazing fried! One of my favorite vegetarian sushi rolls of all time is a sweet potato tempura.

  • Trobairitz June 4, 2012, 8:41 am

    Yumm. Those just look so yummy. Will have to try them.

    Hubby and I have been vegan for almost a year now after being veggie for 3 prior. We stumbled across you blog last week and I am loving all the recipes, but which one to try first.

    It can be difficult to be vegan motorcyclists because our friends all want to ride to the coast for clam chowder. Not vegan friendly. We pack our own lunch a lot.

    Thank you for this awesome blog.

  • Bianca- Vegan Crunk June 4, 2012, 8:56 am

    EVERYTHING battered in beer and deep-fried is better. So I’m sure these sweet potatoes are amazing! Must try!

  • Heather June 4, 2012, 9:18 am

    OMG Beer Battered Sweet Potatoes, I am SO making this tonight…..I have never had anything except onion rings in a beer batter!

  • Gabby @ the veggie nook June 4, 2012, 4:10 pm

    I was the same- I missed bar foods so much! Now it’s not too bad but every now and then I get a huuuge craving. This would definitely satisfy it :)

  • Jennifer June 4, 2012, 5:56 pm

    wow, those look and sounds amazing. I am so excited to try this! Thanks!!!

  • Kristen June 4, 2012, 8:11 pm

    ohmygoodness. you are a genius. love it. pinning it.

  • Starr June 4, 2012, 10:49 pm

    These would be so dangerous for me to make. I love sweet potatoes… Deep fried (in beer batter yet), I’ve probably eat them all!

  • sarah@thesweetlife June 5, 2012, 12:08 pm

    oh wow! Amazing!

  • Hannah (BitterSweet) June 5, 2012, 6:16 pm

    I’m actually not sure that I’ve had beer-battered anything before, but now that you mention pickles… Holy cow does that sound devilishly decadent. I must try it sometime!

  • Vegan Thyme (Kelly) June 5, 2012, 8:33 pm

    Okay–these look ridiculously dangerous! I’d eat that whole plate of those myself! BTW–I have that same cookbook and love it. Seriously though–those sweet potatoes have my name all over ‘em!

  • nattilisms June 7, 2012, 10:22 pm

    wow these look superb!

  • Janice June 25, 2012, 9:16 am

    What style of beer works the best? Just an american style pilsner or a pale ale or a brown ale or? Which one!?!

    • Barb June 25, 2012, 9:47 am

      I’ve made them using everything from Fat Tire to Miller High Life, so I’d suggest just using your favorite beer!

      • Janice June 26, 2012, 9:58 am

        Thanks Barb. I am looking forward to trying these!

  • Autumn September 3, 2012, 1:15 pm

    Do you think you could bake these instead?

    • Barb September 4, 2012, 7:56 am

      I dont think you can bake beer batter, it would be all soupy… Sorry!

  • Veronica December 23, 2012, 9:23 pm

    I am definitely going to try this soon! I should NOT be looking at these recipes when I’m hungry. Looks amazing

  • Clem February 4, 2013, 9:06 pm

    I made these as snacks for Super Bowl Sunday and everyone (including many non-vegan, or even non-vegetarian friends) loved them! They disappeared quickly and were so easy to make, I’m definitely going to be making them again, thanks :)

    • Barb February 5, 2013, 7:12 am

      I’m so happy to hear that, thank you so much for sharing!

  • Jim Elbrecht March 14, 2013, 6:54 am

    Barb
    These look great and we’ll be trying them for supper. I’m wondering which ‘black powder’ you used 1/4 t of? pepper, cardamom, black salt? Kala Namak?

    Any of those would seem to work- but I like to go with your intentions for the first round.

    Thanks-
    Jim

    • Barb March 18, 2013, 10:13 am

      Wow, sorry about that! It’s supposed to (and now does) say “black pepper”… I’m not sure how I typed powder- sorry for the confusion!

      • Jim Elbrecht March 18, 2013, 11:29 am

        No problem– that’s where I started and they [and the vegan Po Boys] were a hit.

        It gave me pause– but I’m going to try some of the alternatives now that I’ve done it ‘your way’ once.

        Black salt- cardamom and tea will be my first 3 experiments.

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