Sriracha Sweet Potato Fries

I have to say that sweet potatoes have grown on me. When I was a kid I thought they were gross. Actually I still think sweet potatoes are gross when you make them the way I got them back then- covered in sugar and marshmallows and cooked to mush. No thanks! But now I like them pretty well. They’re OK baked and split with some butter and a little sea salt. I like making them into sweet potato fries. Not the kind that are battered and deep fried though, I think they’re kind of gross too. I like them sliced relatively thinly and then baked. I really love them with sriracha, so I put these together on a whim and as it turns out, they’re freaking amazing. 

2 large sweet potatoes

1/4 to 1/3 cup olive oil

1/4 to 1/3 cup sriracha (we really love Sky Valley)

1 Tbs salt-free garlic-herb seasoning (we use Costco brand but you can use Mrs. Dash)

Preheat the oven to 350.

Peel the sweet potatoes and cut them into 1/4″ rounds. If the sweet potatoes are really huge you can cut them in half lengthwise first, and just make half rounds. Mix the oil, sriracha, and seasoning in a large bowl, add the sweet potato rounds, and toss to coat. I actually put the rounds in a big bowl and add the other stuff separately, and toss them by hand while wearing disposable gloves.

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I wouldn’t do it without gloves though, the sriracha may burn depending on what kind you get.

When the rounds are all well-coated, lay them out on a baking sheet. I use foil because I really hate trying to scrape carmelized sweet potato and sriracha off a giant sheet pan that barely fits into my sink. If you don’t use foil, you may want to coat the baking sheet with a light coating of oil first.

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Bake at 350 for 20 minutes, then turn them over. Bake another 20 minutes or until the bottoms start to caramelize. Serve with even more sriracha!

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This is a green sriracha by Musashi Foods that we found at World Market, and it’s SO GOOD. Ken just likes mayo on his though, because he’s some kinda robot.

 

If you don’t have 2 huge sweet potatoes, just kind of eyeball the amounts. It doesn’t really matter too much if you get them exact, as long as all the sweet potatoes are covered and you think they taste good when they’re done.

 

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