Serves: 1
How much does it cost? This cost me less than 50p per person.
What are the benefits? These fries are 1 of your 5 a day, are low fat, and make a great vegan side dish.
I’ve always assumed I don’t like sweet potatoes. It’s just sort of always been a thing for me, like, “Sweet potatoes? No thanks.” It’s an instant reaction. But they seem like something I should like. So this week I tried making sweet potato fries at home as a last-ditch attempt to jump on the foodie bandwagon – and LOVED them!
It depends how you wanna serve these – I had them on their own for lunch, so I just cooked up a whole sweet potato for myself. I was ecstatic to find there’s a way to essentially just eat a big bowl of fries for lunch and feel great afterwards.
You can get a sweet potato for around 35p and you’re pretty much sorted, so it’s a definitely cost-effective option. Not only that, but sweet potatoes are, of course, a vegetable, so you’re now using a side of delicious fries as one of your five a day!
INGREDIENTS
1 Sweet Potato, Sliced into Chips
SEASONING
For me, seasoning is key for this recipe, adding a healthy dose of flavour helped me scoff down with delight something I would’ve previously avoided. Coat the fries with a sprinkle of salt (try onion salt for an extra burst of flavour!) and pepper, a pinch of garlic flakes and a handful of rosemary, dried or fresh.
So, this is how I did it…
1. I’m not really familiar with cooking sweet potato, on account of inexplicably not eating them for most of my life, but hacking away until it resembled chip-shaped chunks. Seemed to work out fine.
2. Lay the fries out on a baking tray, cover with a small amount of oil (I was afraid cooking spray wouldn’t crisp up properly – but feel free to try it!) and season with salt, pepper, garlic flakes and rosemary.
3. It was a complete guess, but I cooked on 220°C for 20 minutes, turning them over halfway through and they turned out fine. Crispy and, to my surprise, utterly delicious!
#ThisGirlEats 