The variety of fall vegetables is one of many reasons to celebrate the change of the season. As much as I love the bright flavors of summer vegetables, I couldn’t wait to start cooking again with fall fruits and vegetables. In particular, I could not wait to make my first batch of baked, spicy sweet potato fries.
As much as I like sweet potatoes, I am well aware that not everybody feels the same as I do about this humble root vegetable. The biggest misunderstanding regarding sweet potatoes comes from the way they are often cooked. I will be the first to admit that plain, boiled sweet potatoes seasoned with a little salt and pepper are not all that exciting.
The secret to opening up their nutty, creamy flavor is that sweet potatoes need a little help to shine. They need heavy seasoning and a hot oven to crisp up and caramelize. A few pungent spices give them an incredible flavor and transform them into an irresistible treat. This is a recipe that can persuade even those sitting on the fence to give them a chance. Enjoy them plain, warm out of the oven with just a sprinkle of sea salt, or (even better), pair them with a cool tahini dipping sauce and watch your family fight over the last ones!
- The sweet potatoes
- 2 large sweet potatoes
- 2-3 TBSP. extra virgin olive oil
- ⅔ tsp. sea salt
- ¼ tsp. freshly ground pepper
- ¼ tsp. smoked paprika
- ¼ tsp. ground cumin
- ¼ tsp. chili powder
- --- fresh cilantro, chopped
- Tahini Sauce
- ½ cup tahini
- 4 TBSP. lemon juice
- ¼ cup fresh cilantro or flat leaf parsley
- 1 garlic clove, minced
- 3 TBSP. extra virgin olive oil
- ½ tsp. sea salt
- ¼ tsp. freshly ground pepper
- Wash and scrub well the sweet potatoes.
- Preheat the oven to 450°F.
- Cut the potatoes in half and then cut each half into four equal size wedges. Depending on the size of your potatoes, you can cut them in smaller pieces. Adjust the cooking time accordingly.
- In a medium bowl, mix together the olive oil with the seasoning and spices. Add the potatoes and toss until everything is combined evenly. Line a baking sheet with parchment paper and arrange the wedges of the sweet potatoes on it.
- Bake the potatoes for about 20-25 minutes, turning once. When they are done, they should be nicely browned and crispy on the outside. Sprinkle some coarse sea salt and fresh cilantro and serve with the creamy tahini sauce.
- Place all the ingredients for the tahini sauce in a small food processor and process. Place in a glass container with a lid and save in the fridge until ready to use.
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