This baked sweet potato twirly fries is a delightful recipe to enjoy all year round. Serve it alongside your favorite burger or as a yummy side dish to any meal. This fun way to make sweet potatoes will more likely get the little ones to try and integrate into their diets.
I can’t believe it took me this long to finally purchase a spirilizer!
Last week however I went to a book signing at William Sonoma and I finally pulled the trigger. Either that I was conveniently located at one of my favorite stores OR because I was so excited to meet Giada de Laurentiis and get a signed copy of her new cookbook “Happy Cooking”. After a nerve-racking minute conversation with Giada I walked right into a wall of spiralizer boxes knocking several down, so the next right thing to do… I thought, it would be to purchase one of those spirilizers in a act of forgiveness (picture that embarrassment!!?)
Okay, truly I had been “mentally shopping” for a spirilizer for a while now and I am so glad I got it. My first recipe was from the Giada de Laurentiis’ Happy Cooking book, page 150, Zucchini Spaguetti. Five zucchini’s later and a half sliced finger I was thrilled with the results and couldn’t wait to start venturing with other veggies and roots.
I am obsessed with sweet potato fries and have made it a few times, but as you can imagine, it’s hard work to slice this root into sticks. So I decided to make sweet potato twirly fries. On my first try I got few things wrong such as the amount of oil, baking time and temperature, although they tasted wonderful it turned out more like a sweet potato spaghetti then fries, in another words… soggy!
On my second try I decided to make the twirls thinner for a crispier result. This recipe came out truly beautiful and delicious, one of those you just can’t stop eating… and no sliced fingers!
I hope you enjoy this recipe as much as I did. Heads up for many more twirly recipes and low carb veggie pasta to come.
- 2 medium sweet potatoes (peeled)
- Olive oil (enough to "sprinkle" not overwhelm the sweet potatoes)
- Himalaya salt (to taste)
- Black pepper (to taste)
- Pink pepperberry (or red crushed pepper, to taste)
- Cilantro (to garnish)
- Using a spirilizer, twirl the sweet potatoes into thin strings
- Place the sweet potato strings into a cookie sheet over parchment paper
- Sprinkle the olive oil, salt and peppers to taste.
- Bake at 415F for about 30 minutes. Oven temperature may vary.
- Open oven door and let the fries cool off in over for about 10 minutes
- Remove and serve