This has been a unique week; I am not only exploring and getting to know Australia’s rural side, I’m starting a new career (this beautiful project we call Yummy Habits!), I’m cooking more than ever before, I’m traveling from city to city every 5-7 days and dealing with surprises from time to time (having no cooking supplies, no stove/oven, a mini fridge that freezes your food, etc), and I’m also battling the traveling temptations that happen to all of us (you know, when the hunger strikes and you’re in a place you don’t know, with no mobile reception and only the equivalent of a seven-eleven to choose your food from). Regardless of the little obstacles that we may encounter sometimes, it’s always good to remember things aren’t as bad as they seem!
I’ve also had some lovely and exciting adventures exploring; like this one.
As they say, it’s the simple things in life that can bring the most bliss sometimes. I am now in a stereotypical house; with a full kitchen, oven, fridge, blender, stovetop, microwave, toaster…and I feel like I arrived to heaven. It’s truly the little things.
And now, back to those simple pleasures in life…sweet potato fries! They have easily become my favorite snack because they’re so easy to make and so delicious (who doesn’t like that?). I’ve been cooking them all week, multiple times per day; experimenting with different cuts, times, temperatures and spices. I read an infinite amount of recipes trying to find the perfect one but as we all know, perfection varies from person to person. I sometimes like my sweet potato fries very spicy! Would that be perfect for you? Maybe, maybe not. I want you to create your own version of perfect, hopefully with my guidance and support!
This recipe is the result of a lot of sweet potato fries making people happy and I hope they do the same for you!
- Quick tip: Portion-wise, I’d recommend 1-2 sweet potatoes per person depending on how hungry they are.
- Quick tip 2: Don’t add sea salt until the sweet potato fries are done, this will prevent the salt from potentially drying the fries.
- 2 large sweet potatoes
- 2 tablespoons of Olive oil (you may use canola, grapeseed or melted coconut oil if you’d prefer)
- 1/2 teaspoon of sea salt
- 1/2 teaspoon of freshly ground pepper
- 1/4 teaspoon of ground chili, cayenne pepper, paprika (it’s up to you! Any of these will do the trick to add some spiciness!)
- 1/2 tablespoon of garlic powder
- 1/2 tablespoon of cumin
*Preheat oven to 450F or 230C (technically its 232.2 but that’s tough to set on some ovens so 230C can do).
*Wash, peel and cut your sweet potatoes. You may also leave the skin on for some added crunch.
*Cut them approximately 1/4 inch thick (this is very important!) it makes a significant difference how big/small they are – if too big they won’t fully cook, if too small they will burn.
*Combine: pepper, your choice of spiciness (chili, cayenne, paprika), garlic powder and cumin. (here you may notice I didn’t mention the salt – that’s important!).
*Place cut sweet potatoes in a bowl and add the olive oil; sprinkle it all around and use your hands to get it all over the sweet potatoes.
*Add combination of spices (remember, not the salt!) to the sweet potatoes and use your hands again to get it all over them.
*Place sweet potato fries in a non-stick baking sheet for best results. Don’t overcrowd them, place them about 1/2 a centimeter apart.
*Leave them alone to bake for 10 minutes, then take them out and rotate them carefully (don’t burn yourself, I’ve done it too many times due to excitement).
*Place them in the oven for another 10 minutes.
*Take out and add sea salt now!
Much love, Abby.