This recipe is admittedly inspired by an appetizer at an iconic restaurant/bar in my college town, Chapel Hill. On my paleo/scd diet, I wasn’t getting enough carbohydrates to recover after personal training and weight-lifting, so I’ve had to get creative with the carbs I CAN eat, like sweet potatoes and squash and this is something that I really enjoy.
The best way to ensure your fries are crispy is to get them really, really thin, and I do that with my spiralizer, which is key for thin, crispy fries AND vegetable spaghetti.
What you’ll need: 30 minutes and…
1 sweet potato
natural, organic or homemade ketchup ( I make my own by mixing tomato paste, water, and maple syrup to taste)
optional to bring it up a notch: 1/4 cup blue cheese and a 1/4 cup sharp cheddar
- Preheat your oven to 400
- spiralize or finely chop into matchsticks one entire sweet potato
- spread sweet potato onto a sheet pan and salt before baking for 25 minutes
- while sweet potato fried are baking, mix a pinch of cayenne and a tablespoon of curry powder into a small bowl filled with the amount of ketchup you might typically use for a platter of shared fries
- When 2-3 minutes are left you can add shredded cheddar and blue cheese crumbles to drive the fries up a notch and add some delicious fats!
- Serve your delicious fries on a platter with your spicy ketchup!