Loaded sweet potato fries

Loaded sweet potato fries

40 min
2 servings

Ok, now who doesn´t love fries? Even if that crazy person exist, they for sure will love sweet potato fries. 

Sweet potatoes though cook very differently from regular potatoes. They are softer, need less time in the oven and a little bit more love during cooking an preparations. Unless you deep fry them, but that is not what we are after.  

Sweet potato fries are the perfect side for a burger, sure, but they could also be a delicious starter. You just need to get creative with the spices and toppings. So this version is my personal favourite combination of sweet, spicy, crunchy and salty inspired by Oriental cuisine. It is just an absolute flavour bomb and will take this very basic snack to the next level. Trust me, everyone will be impressed. 

Ingredients

  • 3 large sweet potatoes
  • 1-2 tbsp Zaatar spice mix
  • Salt & pepper to taste
  • 3 tbsp olive oil

For the pesto

  • 20 g fresh parsley
  • 20 g fresh basil
  • 1 tbsp olive oil
  • 2 tbsp nutritional yeast
  • 1/2 lemon (the juice)
  • 50 g pine nuts (or sunflower seeds)
  • 1 garlic clove
  • salt & pepper to taste

Toppings

  • 50 g (vegan) feta cheese
  • 1 red chilli 
  • crunchy chickpeas (or almonds)
  • parsley
  • pomegranate seeds

Method

  1. Peel and slice the sweet potatoes into thin fries strips (1/2 cm or to your liking). Place them in a bowl filled with ice water for about 10 minutes.  
  2. Meanwhile place a piece of parchment paper on a baking tray and spread the oil on top of the paper. Place in the oven and preheat to 250°C.
  3. Once the potatoes have been soaked for 10 minutes, drain the water and pat them dry with a kitchen towel. Sprinkle the Zaatar spice mix and mix well. 
  4. Take the tray out of the oven. The oil must be hot. Pour the seasoned potatoes onto the tray (bowl facing away from you). Be careful as the potatoes will start sizzling. Give everything a quick mix so that the oil spreads well all over the potatoes. Bake for 10 minutes, then turn them around and bake for 10 more minutes or until golden brown. Keep an eye on them as they can burn easily.
  5. If you want to go for the crispy chickpeas, drain a can of chickpeas, season with your favourite spices (e.g. cumin, smoked paprika and nutritional yeast for me) and fry until golden brown and crunchy in a pan at medium-high heat, about 10 minutes.
  6. For the pesto – place all the ingredients in a food processor or use tha hand mixer and blend until smooth. 
  7. Spread some pesto on an plate, add the sweet potatoe fries on it and sprinkle a generous amount of all toppings ot top. Share with friends and swipe teh plate clean of that tangy pesto.