Who doesn't love sweet potato fries? They're simple. They're delicious. And they're healthier than regular deep-fried French fries.
Sweet potatoes are a wonderful compliment to many vegetarian Mexican dishes. And with Cinco de mayo around the corner I took a chance and tried something different - a south of the border sweet potato fry flavor.
Batch cooking on one's own can be a long process. It is important to make simple and budget-friendly recipes that do not require hours dedicated to prep work and baking. One trick to making fries more crispy without using flour or corn starch is by cutting smaller fries. The longer or thicker the fry, the longer the baking time alongside with the possibility of the fries not getting crispy.
There are many tricks to the homemade French fry trade, but if you want a natural fry without adding flour or starch, avoid super thick fries.
Cilantro Lime Sweet Potato Fries
Prep Time: 10 minutes
Bake Time: 20-23 minutes
2 lbs. Sweet potatoes, washed and sliced
1 small lime, juiced
2 tbsp olive oil
1/4 cup cilantro, chopped
1/4 tsp salt
1/8-1/4 tsp cumin
1/8 tsp onion salt + garlic salt
optional: lime zest
Preheat oven to 425 degrees. Cut the sweet potatoes into slices. Mix all of the ingredients into a bowl and spread the sweet potatoes evenly on a greased baking sheet (use cooking spray). Bake for 12 minutes and then flip the sweet potatoes once, and return to bake for another 11-13 minutes. Adjust spices as needed. Sometimes the flavor sets in after 24 hours.
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Elizabeth Rae Kovar M.A. is Author of her memoir, Finding Om and is a Fitness Trainer, Yogi, Reiki Master, Presenter and Lover of Life. To view her portfolio please visit www.elizabethkovar.com