Confession: Sometimes I eat just sweet potato fries for dinner. It sounds kind of sad, but honestly it’s one of my favorite, easy weeknight dinners! The last thing I want to do when I get home from work and I’m hangry is think about what to make for dinner.
So, all I do is slice a sweet potato into wedges, toss it with a couple tablespoons of oil, a little salt and pepper, maybe a few spices and dump it on a sheet pan to bake in the oven. Paired with a tasty dipping sauce, I think that’s a balanced meal, yes?
It may or may not just be a way to get more Sir Kensington’s Ketchup
into my diet, but who’s judging? Sir Kensington’s is the best.
OK, so maybe it’s not really a well-rounded meal, but it fills me up and it’s seriously delicious! Don’t they say, “Breakfast like a king, lunch like a prince, dinner like a pauper?” In my eyes sweet potato fries + ketchup is its own food group.
One day when I was feelin’ a little spicy I realized I could add all the spices and I needed for the sweet potato fries just by tossing the wedges with a few tablespoons of Chili-Garlic Sauce and some grapeseed oil. BOOM! Three-ingredient dinner. Or side dish. Or snack. Or appetizer. Whatever suits you!
Chili-Garlic Sweet Potato Fries
- 1 large sweet potato
- 2 T. chili garlic sauce
- 2 T. grapeseed oil
- Preheat the oven to 400 degrees F.
- Wash the sweet potato, then cut it into wedges. You can do them as large or small as you'd like, but mine are usually pretty hearty.
- Throw the ingredients into a resealable food storage bag or a medium-size bowl. Shake the bag (or toss the fries in the bowl) until they're well coated with sauce.
- Pour them out onto parchment-lined sheet pan (for easy cleanup!) or just lightly spray your pan with cooking spray.
- Bake for 15 minutes. Flip the sweet potato fries over to bake the other side. Bake another 10 minutes, then check them every few minutes until they start to have a little char on them.
- Serve with your favorite dipping sauce. Homemade aioli is amazing!
You can eat sweet potato fries at pretty much any time of day. I could talk about this all day! Sometimes if I have a particularly large sweet potato, I might bring any leftovers to have with lunch at work. Or these fries would be an amazing substitute for my Sweet Potato Breakfast Potatoes and you could dunk them in your runny egg yolks! Or make them a little smaller and use them as a base for a killer vegan taco. They have great texture: slightly crispy on the outside and perfectly soft on the inside.
The way I typically make these (if I’m not making these chili-garlic sweet potato fries) is by tossing them with a tablespoon or two of any oil that can withstand high heat, like grapeseed oil or melted coconut oil. Then I pour them on the pan and sprinkle the sweet potato fries with my favorite spices—usually a combination of garlic powder, onion powder, a little cayenne, and salt and pepper. And sometimes turmeric for a little health boost. You could even do a pretty green onion or chive garnish. Ooh! Or just sprinkle that on top of your homemade vegan (or not) aioli!
And there’s still nothing wrong with just dipping them in ketchup. And I repeat: Sir Kensington’s is the best. Less sugar, less salt, non-GMO. Plus, ingredients you can totally read. Around these parts I’ve seen it at Byerly’s and Target, and I know Whole Foods carries it as well.
No matter how you make them (or what you dip them in!), sweet potato fries are basically everything.
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