I was a picky eater as a kid. I didn't think I liked sweet potatoes because I instantly thought of the mashed ones in the cafeteria with super-sweet marshmallows on top. But then I discovered sweet potato fries and oh my goodness they are wonderful--especially with a side of garlic aioli. This was my first time making them "from scratch" and I was so pleased with how they turned out!
I tested this recipe with 2 medium sized organic sweet potatoes since I was just making it for myself. But I'll be including the full recipe below. I really like how simple this recipe is (all household ingredients) and how easy it is to modify with your favorite seasonings and dip.
Last year my friend Megan Flynn Peterson released her first cookbook (my review of it with a yummy broccoli slaw recipe here!) And this year she is back with a new one! The Big 10 Paleo Spiralizer Cookbook is everything I hoped it would be. Practical recipes I can follow easily with beautiful photography and simple (healthy) ingredients.
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Sweet Potato Curly Fries
recipe via The Big Paleo Spiralizer Cookbook
3-4 sweet potatoes, spiralized and trimmed
2-3 tablespoons extra-virgin olive oil
Salt + Pepper
1. Preheat oven to 425 F.
2. In a large bowl, toss to combine the trimmed sweet potato noodles in olive oil. Season with salt and pepper and transfer to baking sheet.
3. Bake for 10-12 minutes, or until sweet potato curly fries are golden and beginning to crisp. Remove from oven and allow to cool slightly before serving.
I was given a copy of The Big 10 Paleo Spiralizer Cookbook to review. Photography and opinions are my own!
I'm not technically Paleo, so I cheated and added feta cheese to mine at the end (please check the label of your cheese if you are gluten-free!). The flavor with the cilantro and sweet potato fries was SOOO good.