Tuesday, 27 June 2017

Loaded Sweet Potato Fries


With National Fried Chicken Day just around the corner. Yes, you read that right, it's a thing. These loaded sweet potato fries will be the perfect accompaniment.  Check my blog my next week for a delicious fried chicken recipe. In the meantime, you can try this great side.

I will use the word fries leniently here as they're ... well, oven cooked. These sweet potato fries can certainly make a great alternative or just a lovely change. Give them a good season with spices and some suitable herbs if you have any to hand. Cooking them in the oven, of course, also comes with its own nutrition benefits as well. However, those benefits are soon lost once these fries get the addition of some bbq sauce and sour cream.

Giving the fries a handful of spring onions gives these fries a good raw hit of flavour to help break through the natural sweetness of the sweet potato. The tomatoes really help give these loaded sweet potato fries some freshness amongst the spices and sauces. 

Check out a great fried chicken recipe here

Recipe

Ingredients:                                                                                                                  (Serves 2)        
1 large sweet potato
1 large clove garlic, minced or finely chopped
1 tbsp paprika
1/4 tsp ginger
1/4 tsp cinnamon
3 tbsp oil
8 cherry tomatoes, quartered
1 spring onion, chopped
30-40g sour cream/ mayonnaise
30-40g bbq sauce

Method:
  • Give the sweet potato a good scrub to remove all the dirt. Leaving the skin on, cut into rough fry/chip pieces. (You can remove the skin but it's just a waste of nutrients). 
  • On the tray, you will be cooking the sweet potato fries. Add the garlic, the paprika, the ginger, the cinnamon and the oil. Give a season with salt and pepper before tossing all together so everything is combined and coated. 
  • Cook in an oven at 180 degrees for 20-25 minutes (or until they've reached your desired level of crispiness). Be careful not to overcrowd them on the tray as you could end up with a soggy mess if they are all piled up.
  • Once cooked remove from the oven and transfer into your desired serving bowl.
  • Top with the quartered cherry tomatoes and sliced spring onions before drizzling the sour cream/ mayonnaise and bbq sauce over the top. If you have any coriander, add some roughly chopped as well as it works great. 

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2 comments

  1. Is this 180F? Or 180C? We use F here. Recipe looks amazing and I NEVER peel potatoes unless the skins are really gnarly. I discovered last year that sweet potato skins from roasted potatoes, butternut and acorn squash skin is delicious! Will never peel again unless it's for mashed butternut. (Then I roast the butternut completely whole, then peel, and season the skin and toss back in the oven a few minutes to crisp.) Who'd a thunk?

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    Replies
    1. Thank you for the comment Kim. It's 180C, all my recipes are oC. Most definitely, especially when crispy. I usually cook mine the same way depending on what they're for.

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