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.
Sweet Potato Twirly Fries
Ingredients
- 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
Instructions
- 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
Julie @ Making Mindfulness says
These are so great! What a fun way to get the rainbow into dinner! Yum.
Silvia Ribas says
thanks Julie, love to eat a rainbow of food. xoxo, thanks for stopping by 🙂
Liz @ The Clean Eating Couple says
OMG. These look fabulous!! I love using my spiralizer but the lat time I tried to do these they came out burnt because I wasn't paying attention. These look so yummy.. need to give it another try!!
Silvia Ribas says
oh Thank you Liz, that's sweet of you and so glad you liked it... yes, give it a try!!
bastcilkdoptb says
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Savannah says
Which spiralizer did u buy, im looking for one too.
Silvia Ribas says
I have the Paderno World Cuisine Spiralizer Pro, 4-Blade which I bough at William Sonoma for $49 on amazon is $39, here is the link http://amzn.to/29HyhzJ
Bet @ Bet On Dinner says
These turned out pretty well for us! I cooked them on two pans (one of my potatoes was really large) and I rotated the pans in the oven halfway through and I wish I had stirred the potatoes - I had some get really brown and some stay fairly soft. BUT the crispy ones were super good! Maybe my pans were too crowded. I love the tip of leaving them in the oven, that was key. Thanks!
Silvia Ribas says
That's really great to know, I am so glad they came out good! Yes if you pack in too much some will burn a bit faster and some will stay soft, spread them evenly, mix in between if possible. You want them all to get a change to get a little crispier, although I also enjoy the mix of texture. Thanks for the feedback!