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!
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.