Food and Flying

Crunchy Sweet Potato Fries

The indisputable King of the Root Vegetable, in my eyes, will forever be the sweet potato. There’s not a lot the potato can do that the sweet potato can’t do better: creamy mash, roasted spuds, jacket potato – but to name a few. But there has been a long struggle for the orange veg in competing with the old school favourite: the french fry. Whether you like them shoestring style or thick and chunky like the classics Fish & Chip shop ones, there is no argument that regular potatoes steal the show. However, with help from a crucial secret ingredient, I have the answer to all your previous soggy-sweet-potato-fry-failings.

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Prior to this recipe I would bake my sweet potato fries in the oven for 30-45mins in desperate hope that they would crisp up as if magically deep-fried – it never worked. This method only takes around 18 minutes in the oven, which means faster and crispier fries, leaving you plenty of time to prepare the two-ingredient spicy dip I like to serve with mine.

Top Tips

  • Preheat the oven to as hot as it will go, and then turn it down to the required heat when you put in the sweet potatoes – this ensures a piping hot oven ready to crisp up your fries.
  • I used smoked paprika to season my fries, but you can use whatever flavours you prefer – cayenne pepper is another favourite of mine.
  • I make my spicy dip with greek yoghurt as a healthier alternative to mayonnaise, but both will work.

Ingredients (1 portion)

1 small sweet potato

1 tbsp cornflour

drizzle of olive oil

salt and pepper

1 tsp smoked paprika

Spicy Dip:

2 tbsp greek yoghurt

1 tbsp sriracha

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Method

  1. Preheat the oven to 220C and prepare a baking tray with a light glaze of olive oil.
  2. Slice the sweet potato into evenly sized chips and leave to soak in cold water for 10 minutes.
  3. Pat the fries dry with a kitchen towel before placing them in a zip lock bag with the cornflour and shaking vigorously.
  4. Once all the fries are coated add them to a bowl with olive oil and your desired seasoning (smoked paprika, salt, and pepper) and toss the fries using your hands until all have been covered.
  5. Space the sweet potato evenly on the baking tray and bake for 15 minutes at 220C, then flip them and bake at 180C for a further 3-5 minutes.
  6. Whilst they bake make the spicy dip by combining the greek yoghurt and sriracha in a bowl.
  7. Enjoy as a side accompaniment or as a light lunch!

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This entry was published on September 21, 2014 at 8:27 pm. It’s filed under Dinner, Lunch, RECIPES and tagged , , , , , , , , , , . Bookmark the permalink. Follow any comments here with the RSS feed for this post.

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