Spiralized Sweet Potato Fries

It’s spiralize time yet again, and this time we’re making Spiralized Sweet Potato Fries (that just so happen to be perfectly crispy!) Oh, and I happened to make a curry aioli sauce as a topping for these sweet potato fries, too!

Course Side Dish

Cuisine American

Keyword baked fries, fall, healthy fries

Prep Time 10

Cook Time 26

Total Time 36

Servings

Calories 159kcal

Author Monica Stevens Le

Ingredients

4-8 ounces sweet potatoes
3 tablespoons avocado oil
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
sea salt to taste
black pepper to taste

Instructions

Preheat oven to 400 degrees Fahrenheit and line a baking sheet with aluminum foil. Set aside.
Thoroughly scrub the sweet potatoes and dry them well. Cut off each end to make a flat surface to attach to the prongs of the spiralizer.
Secure spiralizer to the counter top with the designated suction cups and clamps and attach the potato, centered and parallel to the countertop. Be sure to place the larger end on the prongs.
Twist the handle to make the fries. If your fries aren't spiralizing into long spirals anymore, reattach and center your potato again.
Clean out potato and remove core from the spiralizer.
Drizzle sweet potato fries with avocado oil and lightly toss to coat. Sprinkle the herbs & seasonings on top. Give the spiralized potatoes another toss to make sure they're covered with the seasoning. Cook at 400 degrees for 25-30 minutes.
At the 25 minute mark, check on the fries. If there are spirals that are turning brown, take them out immediately and transfer to another baking sheet or wire rack. Continue to cook the rest of the spirals until they begin to crisp up. Check on them every couple of minutes until they are all cooked through.
Let cool for 10 minutes. As they cool, they will crisp up more. Serve right away.

Notes

Oven baking times may vary, as all ovens are slightly different. Keep an eye on the fries, and as soon as they start looking light brown around the edges, pull them out!

Nutrition