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
Nutrition information is automatically calculated, so should only be used as an approximation.
These are so great! What a fun way to get the rainbow into dinner! Yum.
thanks Julie, love to eat a rainbow of food. xoxo, thanks for stopping by 🙂
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!!
oh Thank you Liz, that’s sweet of you and so glad you liked it… yes, give it a try!!
This is a very good tips especially to those new to blogosphere, brief and accurate information… Thanks for sharing this one. A must read article.
Which spiralizer did u buy, im looking for one too.
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
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!
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!