The Easiest, Tastiest Sweet Potato Fries

These sweet potato fries are such a game changer. We all know how comforting carbohydrates are when you eat them, and how soul-crushing it is when, after you’ve eaten it, you feel bloated, and filled with regret. Just me?

I’ve said this before – I’m all about balance. And so, while I thoroughly enjoy having a proudly Capetonian chip roll* on occasion, it’s not the kind of food I want to have on a regular basis.

*Chip rolls are a delicious South African invention that can be found at a local Fisheries or take-out. Potato chips are prepared in a deep-fryer, drained, and generous helpings are placed on Portuguese rolls. It is customary and necessary, in fact – to eat some of the potato chips before digging into the roll. Customary, because the chips are that good. Necessary, because the roll is usually *that* big.  They’re also usually drenched in your condiment of choice.

But let’s get back to business.

The easiest, tastiest sweet potato fries yet!

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These badboys  are the answer to your carbohydrate cravings, minus all the bloating, lethargy and guilt.

It’s simple: chop up a sweet potato into fingers of uniform size, toss it into some seasoning and cornstarch, and roast in the oven. They’re the super delicious – the perfect balance between crispy and soft, and spicy and sweet. Serve them as a side to meal, or have them as a snack for days when you simply can’t resist! We like to serve them with homemade burgers, salad and our gorgeous creamy, basil-cashew mayo.

 

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Print Recipe
The Easiest, Tastiest Sweet Potato Fries
The answer to your carbohydrate cravings, these sweet potato fries are super delicious - the perfect balance between crispy and soft, and spicy and sweet.
Course Accompaniment
Cuisine Western
Prep Time 7 minutes
Cook Time 40 minutes
Servings
Ingredients
Course Accompaniment
Cuisine Western
Prep Time 7 minutes
Cook Time 40 minutes
Servings
Ingredients
Instructions
  1. Preheat the oven to 200°C.
  2. Using a brush or your hands, wash the sweet potato with water until clean. Cut the potato into chip-like shapes. I usually achieve this by cutting the potato in half - lengthwise - and in half again. I then cut the thick slices into uniform-sized chips.
  3. Place the chips into a bowl with all the other ingredients, and mix well to coat. Allow to rest for about 10 minutes, while the oven heats up.
  4. Spread the chips evenly on a lined baking sheet, and place in the oven for 40 minutes. Flip the chips at the 20 minute mark to ensure that they cook through.
  5. Serve immediately.

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