Baked Sweet Potato “Fries” with Thai Chili Sauce

sweetpotatofriesLast night I made sweet potato “fries” because honestly, I had to eat everything before my cleanse so I wouldn’t be tempted. And they are also yummy, so you should make them too! 

Did you know sweet potatoes are healthier than normal potatoes? And obviously baking them is better than frying them, so there you go. You’re welcome.

I literally spent the weekend and Monday eating everything I possibly could: Matzos, chewy strawberry candies, a frozen mint chocolate bar, shitloads of rucola, roasted red peppers, artichoke hearts, eggs on toast, and of course the French silk pie. Clearly there was no alternative. There isn’t much left now, besides the bread, eggs, and maasdamer Mr. S subsists off of. I am going on a cleanse, and he is going on a bread and cheese diet.

So anyway, last night I baked the sweet potatoes and served them with Thai chili sauce and a rucola salad with roasted red peppers and raspberry balsamic vinaigrette. It was so fabulous, I just had to share it with you, my darlings!


BAKED SWEET POTATO “FRIES” WITH THAI CHILI SAUCE

  • 2 sweet potatoes
  • 3 tbs olive oil
  • 1 tbs lemon juice
  • fresh ground black pepper to taste
  • salt to taste
  • 1 tsp paprika
  • 1 tsp dried sage
  • 1/4 tsp granulated garlic (or garlic powder, or fresh garlic if you’re not allergic)
  • 1 tsp cornstarch (for crispness)
  • Thai sweet chili sauce (you can buy this at any Asian grocery store)
  • Optional: fresh basil to garnish
  • Suggested music: Ray Charles/James Taylor “Sweet Potato Pie” 

Heat your oven to 425ºF (220ºC). Line a large baking pan or casserole dish with one of those awesome non-stick silicone baking mat thingies if you have one (they are like $1 at Ikea), or tin foil if you don’t.

Peel and chop your potatoes however you like them shaped. In a large bowl, coat the potatoes with olive oil, lemon juice, and your spices. Carefully sprinkle the cornstarch using your fingers, and make sure it is coated evenly on all sides.

Spread evenly on the baking sheet, and bake for 25 minutes. Then with a spatula, flip them all onto the other side, and bake another 5 minutes. Then turn the broiler on, and put the pan as high in the oven as it will go. It is vital that you stay by the oven and watch the broiling, because every broiler is different, and they could burn in an instant. So just take them out when you think they look the most yummy.

Serve with Thai chili sauce, or ketchup if you don’t have chili sauce. You can add a little Tobasco to the ketchup to give it a kick in the ass if you want.

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