My son insists he is a cat. Our cats do not get wet food for lunch but are allowed to snack on dry food and water all day.
Therefore, my son stated that he no longer eats lunch.
He changed his mind after I dropped a plate of these babies on the table and told him that once he starts eating lunch, I will make a bigger batch.
Needless to say, I did not get to eat more than one.
Ingredients:
4 sweet potatoes
2 Tablespoons olive oil
1/3-1/2 cup grated Parmesan cheese
A handful of fresh cilantro, roughly chopped
Salt and Pepper, optional
Directions
1. Preheat the oven to 425 degrees Fahrenheit.
2. Peel, rinse and dry the potatoes.
3. Now, you can either:
a. Use the proper blade on a mandolin to create ‘french fry’ shape or
b. Cut it by hand. Depending on the size of the sweet potato, you may wish to cut it in half lengthwise but if it is small/short, don’t worry about it. Take a half of the sweet potato and cut it into large slices about 3/4 inch thick. Then cut them lengthwise at about 1/2 inch to 3/4 inch thick.
4. Toss them into a bowl, drizzle with the olive oil and mix well so that they are coated evenly. Bake them for 20-25 minutes depending on their thickness and how you prefer your fries.
5. Place the fries in a bowl and sprinkle on the cheese and cilantro. Season with salt & pepper if necessary.
Wondering what the dipping sauce is in the photos? It is Skinny Sriracha Sour Cream Dip!
Meow!
A
New Englander who discovered her passion for Science at a young age and her
passion to be a Stay at Home Mom and Foodie a bit later. You can contact me at savorthethymeblog@gmail.com
{ 19 comments… read them below or add one }
That first photo is making me drool and want to dive right in to a plate of these.
So cute, love kids’ imaginations, and as for these sweet potato fries, I think my kids would love these!
Evan, grab your goggles and dive in because I will make you the largest batch eva!
Those fries look too good to pass up! I imagine they would be gobbled up before they made it to the table at my house!
I think I used too much olive oil because the potatoes came out too mushy for my liking. Sad day
Oh boo!!! no good at all. So sorry……were the FF too thin maybe?
Yum! I have begun to love sweet potatoes about 4 months ago – mainly steam them but these look great – will totally be making these – thanks
Apparently, if you toss the sweet potatoes in corn statch before you bake them, they won’t get mushy! :0)
Thanks for the tip – I have not has mushy ones BUT now I will know what to do Stephanie.
How did you get your sweet potatoes to crisp up on the outside? Mine were just soft and limp. I’d love to know the secret!
Angela, did you put them on a cooling rack when you baked them?
Yum-O! I love baked french fry sweet potatoes – yours are the perfect shape – will try my mandolin for the next batch.
Simple and delicious recipes
What’s the dip?
Hi Amanda – I went back and inserted the link to the skinny Sriracha dip. Thank you for the reminder!
These were delicious! My family loved them. I don’t know what Sriracha is, and looked for it in the spice area and also in the Asian and Hispanic food isle but couldn’t find it. Help?
Do you have an Asian market nearby Laurel? You can also order it from Amazon.
Beautiful Blog!
Laurel,
it is a spicy Asian ketchup that can be found in the Asian section of Walmart. Look for the clear, round, plastic bottles with bright red sriracha. I believe the cap is a green pointy twist cap. I am going to have to try the corn starch trick because my fries always come out mushy.
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