Sweet Potato Fries with Guacamole - Shacerino

Recipe & Food-Styling: Susanne Walter , Photo & Styling:Oliver Schwarzwald

What the Shakerato?

Coffee is the ideal base for a variety of non-alcoholic cocktails!

We showcased Bette Noire's coffee in the showroom of the exciting Hamburg furniture label Victor Foxtrot. You can see it in large format in the latest issue of Highlevelzero Dining Club No.3. Fantastic coffee aroma paired with aesthetic color schemes and excellent design language. Alcohol-free and style are not contradictory!

Enter a variation of a Shakerato. The citrusy freshness of our Shacerinos complements the richness of the sweet potato fries, while the creaminess and spiciness of the guacamole offer a refreshing contrast. Together, they create a well-balanced culinary combination with diverse textures and flavors.

Cheers! Sober Buddies!

Recipe & Food-Styling: Susanne Walter , Photo & Styling: Oliver Schwarzwald

Sweet Potato Fries with Guacamole

For four servings

Preparation Time: 30 minutes

For the Fries:

• 900g sweet potatoes

• 1 teaspoon baking soda (1 packet)

• 1 tablespoon salt

• 50g cornmeal

• 750ml high-heat vegetable oil for frying

• Optional: Cayenne pepper, to taste

For the Guacamole:

• 3 ripe avocados

• 2 tablespoons lime juice

• Salt, pepper

• ¼ teaspoon cayenne pepper

• 2 tablespoons finely diced red onion

Instructions:

Guacamole:

1. Halve avocados, remove seeds, and scoop out the flesh into a bowl. Mash the flesh with 2 tablespoons of lime juice.

2. Season the avocado mixture with salt, pepper, cayenne pepper, and diced red onion. Adjust the taste with more lime juice if needed. Cover the guacamole and refrigerate until ready to serve.

Fries:

1. Peel sweet potatoes and cut them into 1 cm wide sticks. Rinse the sweet potato sticks in cold water.

2. In a wide pan or pot, bring 2 liters of water to a boil with baking soda and salt. Blanch the sweet potato sticks in boiling water for 1 ½ minutes, then drain and pat dry.

3. Spread cornmeal on a plate. Place the sweet potato sticks on the plate and gently toss to coat them evenly with cornmeal.

4. Preheat the oven to 180°C (360°F) on convection mode. Line a baking sheet with parchment paper.

5. Heat vegetable oil in a deep pot to 170-180°C (340-360°F). Fry the sweet potato sticks in batches until golden brown. Use a slotted spoon to remove the fries from the pot and drain them on paper towels. Place the cooked fries on the prepared baking sheet and keep them warm in the oven.

6. Prepare the remaining fries the same way. Once all fries are fried, season them with salt and optional cayenne pepper. Serve immediately with the prepared guacamole.

Shacerino:

For one glass

• 1 freshly brewed espresso

• 1 tablespoon brown sugar

• 3 orange zest strips

1. Fill a shaker with ice cubes, add all the ingredients, and shake vigorously for 15 seconds.

2. Pour the Shacerino along with the ice cubes into a glass. Depending on your preference, you can top it off with some tonic or soda water.