Sweet Potato Po'boys (Vegan)

READY IN: 1hr 5mins


  • For the Sweet Potatoes
  • 1
  • 12
    cup plain soymilk (or other nondairy milk)
  • 12
    cup corn flakes, crushed
  • 1
    teaspoon Old Bay Seasoning
  • 14
    teaspoon cayenne pepper
  • For the Fennel Marmalade
  • 2
    tablespoons olive oil
  • 1
    fennel bulb, sliced in a thin julienne (reserve the leaves for later use-if you can't get use celery-1 large stalk)
  • 2
    garlic cloves, thinly sliced
  • 2
    shallots, thinly sliced (or 1 small red onion)
  • 1
    pinch salt
  • 2
    tablespoons agave nectar (or honey)
  • For the Aioli
  • 12
    teaspoon Old Bay Seasoning
  • 1
    tablespoon chopped fennel leaves (reserved from the bulb above)
  • 1
    teaspoon minced garlic
  • vegetable oil (for frying)
  • 4
    (6 inch) French rolls


  • Sweet potatoes:
  • Slice the sweet potato into thin rounds, about 1/4 inch thick. You can peel your potatoes or leave the skin on.
  • Place the potatoes in a single layer on a baking sheet lined with parchment or a silicone baking mat(or sprayed with cooking spray or lightly oiled).
  • Bake for 20 minutes. Remove from oven and allow to cool.
  • Fennel Marmalade:
  • While potatoes are cooking, add olive oil to a pan and heat over low heat. Add fennel, garlic, shallots, and a pinch of salt.
  • Slowly cook until very soft and tender, and just beginning to caramelize, about 15 minutes, stirring occasionaly.
  • Add in agave syrup or honey and toss to coat. Turn up the heat and cook about 5 more minutes, stirring constantly, until caramelized, sticky, and browned. Remove from heat and set aside.
  • Aioli: Whisk ingredients together. Keep refrigerated until ready to use.
  • Finishing up the sweet potatoes:
  • Preheat your oil to 350°F (180°C).
  • Place milk in a shallow dish. Add flour, cornflakes, Old Bay seasoning, and cayenne to a resealable plastic bag and shake to combine.
  • Dip one round into the milk to coat and then add it to the bag. Repeat until you have about 5 rounds in the bag. Shake to coat the potatoes with the flour mixture.
  • Carefully add to the coated potatoes to the hot oil and cook for about 2-3 minutes, turning half way through, until golden and crispy. Transfer to a plate lined with paper towels to absorb excess oil. Repeat until all potatoes are fried.
  • Assemble the Po’ Boys: Spread a layer of aioli on each half of the french roll. Pile 1/4 of the sweet potatoes on the bottom half of the roll, and top with 1/4 of the Fennel Marmalade, add a heaping pile of the Sweet Peppercorn Coleslaw(or coleslaw of your choice), if using. Serve immediately.