Craving french fries, but not the side order of guilt? Make sweet potato curly fries and indulge.
By now, you have likely heard of zucchini noodles, or “zoodles,” as they are sometimes called. When I bought my spiralizer over a year ago, that was the first dish I made, and to this day, it is the most repeated one. But for every time I make a zucchini noodle dish, I try to make a recipe using a different ingredient. Because I know all too well how easy it is to fall into a rut.
Just ask me what I’ve had for lunch every day for the past three weeks…
(egg salad sandwich, homemade mayo, toasted whole grain bread with a side of grapefruit)
When it comes to sweet potatoes, the kids aren’t fans. I’ve tried roasted. These fritters. Baked with brown sugar and butter.
They’re just not there yet.
And I get it. I don’t think I really started liking sweet potatoes until I was a grown up.
But these fries?
They had a couple.
They could not be simpler to make. Crispy strands of pure fun for your taste buds. Play around with the seasoning to make a version that appeals to you.
And eat fries without feeling guilty.
Hungry for more inspiralized recipes?
This recipe for Zucchini Noodles with Avocado Cream Sauce is super light and perfect for a hot summer night.
I was just raving about this dish to a co-worker this morning. It is lick-the-plate good.
Sweet Potato Curly Fries
Recipe courtesy of Cate O’Malley
2 sweet potatoes
olive oil spray
seasonings (I love chili powder, Mrs. Dash, and the Flavor God pizza seasoning)
Preheat oven to 400 degrees. Spiralize the sweet potatoes. On a baking sheet, add the sweet potato curls and spray with olive oil. Season with salt, pepper, and whatever other seasonings you love. Spread them out in a single layer. Bake for 35-40 minutes, or until crispy. Remove from oven and enjoy.