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1
Sweet potatoes:
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Slice the sweet potato into thin rounds, about 1/4 inch thick. You can peel your potatoes or leave the skin on.
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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).
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Bake for 20 minutes. Remove from oven and allow to cool.
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5
Fennel Marmalade:
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While potatoes are cooking, add olive oil to a pan and heat over low heat. Add fennel, garlic, shallots, and a pinch of salt.
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Slowly cook until very soft and tender, and just beginning to caramelize, about 15 minutes, stirring occasionaly.
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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.
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Aioli: Whisk ingredients together. Keep refrigerated until ready to use.
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Finishing up the sweet potatoes:
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Preheat your oil to 350u00b0F (180u00b0C).
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Place milk in a shallow dish. Add flour, cornflakes, Old Bay seasoning, and cayenne to a resealable plastic bag and shake to combine.
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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.
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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.
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15
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.
