I’ve spiraled out of control lately. I think I’ve considered spiralizing everything in my fridge. These sweet potato fries were the right choice! They are tantalizingly crispy, leave a fiery sensation on your tongue. They’re baked, and best eaten as soon as they come out of the oven!
At the tasting for my wedding last week (everyone, the wedding is exactly a year away!!), I noticed that the chef used fried squash in a similar configuration as a garnish on Eggplant Parmesan. Cool idea, right? I could use it as a garnish on soup, rice, or maybe even in a wrap to create texture! While I ate this as a snack on its own, it can be used as a side dish, too (with rice and daal, perhaps?).
In my culture, pumpkin is eaten almost exclusively in a savoury capacity; my taste buds link sweet potatoes and pumpkin as a similar flavour, which is why I spiced these fries up! Add as little or as much spice as you can handle, and make sure you share – pictured in this photo is only 1/4 of a medium sweet potato!
One of the cons of this snack is that you have to pretty much eat it right away or it loses its crispiness (and the crispiness is pretty much 60% of the appeal for me, 40% is the taste). It also does require quite a bit of attention (soaking, tossing in increments), so it’s not to be made on a day where you’re in a rush or need a quick snack. But the results are well worth the attention to detail. Again, my spiral slicer made the process fast and fun! You can buy the one I use, here. You can read my review of the spiral slicer in a few days!
I’m always looking for new ways to use sweet potatoes. Share some ideas by commenting below!
- 1 medium sweet potato, spiralized
- ½ teaspoon pepper
- ¼ teaspoon chili powder
- 1 teaspoon coarse sea salt
- 1 tablespoon olive oil
- Wash one medium sweet potato and spiralize into a large bowl
- If there are any leftover pieces after spiralizing (the core), chop into matchstick pieces
- Submerge pieces in cold water for as long as possible, at least 20 minutes (refrigerate for best results)
- Drain water from the bowl, and lay out the potato on a dry paper towel and allow the potatoes to dry completely by patting dry and allowing some time for air drying
- On a baking try lined with aluminum foil, toss together the sweet potato pieces and rest of the ingredients until all pieces are evenly coated
- Bake at 425 degrees for 10 minutes, remove tray from oven and toss with a wooden spoon
- Lower oven temperature to 325 degrees and bake for 12 minutes, remove tray from oven, and toss again
- Lower the oven temperature to 285 degrees, and bake for a final 5 minutes
- The potatoes are done when they are crispy like fries, but not burnt (keep an eye on them!)