How many times have you made sweet potato fries that are limp, soggy and well…sad?
I know, too many!
Whilst kids adore the flavour of sweet potato fries (yep, natural sweetness will do that) – they despise the soggy texture and much more happily dig into french fries.
But this recipe for sweet potato fries is going to turn that around and will banish soggy sweet potato fries FOREVER!
These babies are…
Crispy.
Crunchy.
And utterly moorish – all thanks to a clever dusting of tapioca starch (or cornflour).
The starch absorbs moisture as the sweet potato fries bake in a SUPER HOT oven (smothered in a little olive oil) resulting in a crispy, crunchy and utterly delicious exterior whilst the interior remains light, fluffy and oh so sweet. So basically kid chip heaven.
Along with a little sea salt – I seasoned these fries with a little garlic and lime zest…AMAZING!!! But if you think your kids would prefer a more mellow flavour simply skip the lime and garlic.
Whilst the sweet potato fries baked – I whipped up a delish little dipping sauce to serve alongside. A clever combo of coconut yoghurt, lemon zest and juice, dill, parsley and garlic – all blitzed together in the processor to create a gorgeously green and seriously zesty dipping sauce. Whilst Grace loved loved loved the little pot of sauce to dip her sweet potato fries into nestled on her plate…Harry was NOT a fan and wouldn’t even taste it! shoulder shrug
But considering Grace AND Harry have asked for these fries every night this week – I’m counting that as a major win for getting veggie goodness into my kids! I’ll keep trying with the zesty dipping sauce (and in the meantime there’s just more for moi).
Oh and I must mention these sweet potato fries are awesome in lunch boxes too!
To make your own simply…
Begin by preheating your oven to 200 C (390 F) and line 2 oven trays with baking paper. Set aside.
Chop you sweet potatoes into thick fries.
Arrange fries on prepared trays, sprinkle over tapioca starch (or cornflour), garlic, lime zest, sea salt and olive oil. Toss thoroughly to combine.
Pop into the preheated oven and bake for 40-45 minutes or until golden and cooked.
Whilst the fries are baking in the oven, turn your attention to the dipping sauce. Pop the coconut yoghurt (or greek yoghurt) into the large bowl of a food processor along with the dill, parsley, lemon zest and juice, garlic and sea salt. Pop the lid on and blitz until gorgeously green.
Decant the sauce into a serving dish and set aside in the fridge until you’re ready to serve.
To serve, nestle the bowl of zesty dipping sauce amongst the tray of crunchy sweet potato fries, top with a scattering of fresh parsley and dig in. Enjoy X
crunchy sweet potato fries w’ zesty dipping sauce
- Total Time: 1 hour
Description
crispy sweet potato fries w’ zesty dipping sauce
Ingredients
- 1 kg sweet potatoes, washed and cut into thick fries
- 3 tablespoons tapioca starch
- 3 cloves garlic, minced
- zest of 2 limes
- 4 tablespoons olive oil (just enough to coat the fries)
- sea salt, to season
- zesty dipping sauce:
- 350 grams coconut (or greek) yoghurt
- 1/3 cup dill leaves
- 1/3 cup parsley leaves, PLUS a handful of leaves to garnish
- 1 clove garlic, minced
- zest and juice of 1 lemon
- sea salt, to season
Instructions
- Preheat oven to 200 C (390 F) and line 2 oven trays with baking paper. Arrange sweet potato fries on the prepared trays in a single layer. Sprinkle over the tapioca starch, garlic, lime zest, olive oil and sea salt. Toss thoroughly to combine. Bake for 40-45 minutes or until golden and crispy.
- To make the dipping sauce – place the yoghurt, dill, parsley, garlic, lemon zest and juice and sea salt into the large bowl of a food processor. Blitz for 1-2 minutes or until gorgeously green and combined. Decant into a serving bowl.
- To serve – Nestle the bowl of zesty dipping sauce amongst the tray of sweet potato fries, garnish with remaining parsley leaves and enjoy X
- Prep Time: 15 mins
- Cook Time: 45 mins
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