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These fries! The perfect compromise when BL asks me to make snacks for the game on Sunday, while not feeling like we’re just eating chips and dip for dinner.
These loaded sweet potato fries were inspired by my Mediterranean stuffed potatoes, a dish that’s almost exactly the same thing. Sweet potato with lots of herbs, chickpeas and a dreamy tahini sauce.
While I still love the idea of baking and stuffing a giant sweet potato, there’s something a lot more fun about making sweet potato fries instead. So, that’s exactly what we are going to do.
These are messy fries. Gloriously, messy fries! I call them nachos, but you’re going to eat these with a fork. I put them on a tray like the one below to serve to a crowd– or just BL and I.
The secret to these crispy sweet potato fries is cutting them as uniformly as possible. That way they all cook at an even rate. You may have a few small guys on the end that burn, but the majority should be crispy. Keep an eye on them, pulling them when they have a nice crust on them. I find that most people pull fries when the potatoes are cooked through and tender, but you want to cook these longer.
The other trick is making sure you are putting the sweet potatoes in a single layer- using 2-3 baking sheets if needed. If they are stacked one on top of another, they will steam– not crisp. I like throwing a little bit of starch onto the potatoes before cooking as it helps them get nice and crispy. I call for cornstarch here, but arrowroot starch will also work.
Monday’s are hard enough, how about fries for dinner?
If you try this recipe, let me know! Leave a comment, rate it, and tag your Instagram photos with #delishknowledge . I absolutely love seeing your creations. Happy cooking!Print
Loaded Sweet Potato Greek Fries! Crispy sweet potato fries with feta, chickpeas, parsley and a lemon-tahini sauce. Vegetarian and gluten-free.
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