Sweet Potato Curly Fries
“Ever since I realized that I could use my spiralizer to make curly fries, life hasn’t been the same. Not only are these fries adorable, but the spiralizing process cuts the baking time down by more than half, which is invaluable when you’re pressed for time.”
1 skin‐on sweet potato, spiralized on the thickest setting
2 tablespoons extra virgin olive oil
3 tablespoons apple cider vinegar
½ teaspoon garlic powder
½ teaspoon onion powder
Dash of ground cumin
Pinch of sea salt
1. Preheat the oven to 400°F and line a baking sheet with parchment paper. In a bowl, combine the sweet potato, olive oil, vinegar, garlic powder, onion powder, cumin, and sea salt and toss to coat evenly.
2. Place in a single layer on the baking sheet, making sure not to over-crowd the fries, and pour the remaining oil mixture on top.
3. Roast the fries for 20 minutes, flipping once halfway through, or until they reach their desired crispiness. (If you don’t have a spiralizer and you’ve cut the fries, you’ll need to roast them longer, about 40 minutes.)
Originally featured in A Sneak Peak at The Food Therapist (Plus, a Recipe)