Ever since my first taste of sweet potato I knew there was no going back. It is now a fact that if a recipe has sweet potato in I will be a fan. So it is a surprise that it has taken me so long to bring you a recipe with a sweet potato or two. I bring you one of my favourite dishes Loaded Sweet Potato Fries. I use this as a side dish at gatherings or I eat this as lunch and it is brilliant.
My Loaded Potato Fries are loaded up with a Red Cabbage and Apple Slaw, Roasted Chickpeas, Pomegranate Seeds and Tahini Yoghurt Drizzle. This drizzle of dressing really is my game changer; this takes these fries over the top and brings everything together. You can also use this as dip for cut vegetables and breadsticks etc. I am evangelical about this dressing and it is so simple to make. For another fun use for tahini check out my Tahini Chocolate Chip Cookies.
So the most important part of sweet potato fries is these are crisp. These are baked but they are also crispy. I have a couple of steps to ensure that crisp outer with soft interior. The first is cutting the potato into equal sizes and then soaking the cut fries. You need to soak them for 30 minutes to remove some of the starch. After this you rinse them and pat them completely dry. Mix your seasoning with cornflour, you must not add salt at this point, as it will draw out moisture. You add it at the end when they are cooked. Cover the fries with a thin, even coating of oil and toss the seasoned cornflour with the oil slicked potato sticks. Then bake. You must flip them after 15 minutes to make sure they are crisp. I also bake them on reusable baking paper.
The pairing of Red Cabbage and Apple is a mix of the peppery raw cabbage and the sweet, sharp apple. This in turn really does play well with the sweet potato with pops of tang from the pomegranate seeds and extra crunch from the roasted chickpeas. Pulled together with that creamy tahini yoghurt dressing and you have a side dish to celebrate or a lunch that is so brilliant.
I hope you enjoy these Loaded Sweet Potato Fries as much as I do. It helps make these ingredients feel lighter and helps stretch out the summer feeling a little longer. If you do try this recipe please do share it with me on social media. Or let me know in the comments below. To be featured in my stories on Instagram tag me @cubbinthekitchen or use the hashtag #CUBBintheKitchen
Loaded Sweet Potato Fries
Ingredients
For the Fries
- 2 Sweet Potatoes
- 1 tbsp Cornflour
- 1.5 tsp Paprika
- Good Grind Black Pepper
- Glug of Garlic Oil
For the Chickpeas
- 1 Can Chickpeas
- 1 tbsp Garlic Oil
- 1 tsp Paprika
- 0.5 tsp Chilli Powder
- Pinch Salt & Pepper
For the Slaw
- Half a Red Cabbage
- 1 Red Eating Apple
- 1 tbsp Mayonnaise
- 1 tbsp Cider Vinegar
- 1 tbsp Olive Oil
- 1 tbsp Plain Yoghurt
- Salt & Pepper to taste
For the Dressing
- 4 tbsp Plain Yoghurt
- 2 tbsp Tahini
- 1.5 tsp Lemon Juice
- Pomegranate Seeds to serve
Instructions
- Peel the Sweet Potatoes and cut into equal fries.Put cut fries into a bowl and cover with water soak for 30 mins.
- Mix together the Cornflour, Paprika & Pepper.Preheat oven to 200°C
- Drain and Rinse the Chickpeas in a colander and discard any loose shells.Pat the Chickpeas dry with paper towels and discard any shells that come loose.Mix the chickpeas with the Garlic Oil, Paprika, Chilli Powder, Salt & Pepper and pour into a roasting tin.Roast Chickpeas for 40 mins.
- Drain, Rinse and pat dry the sweet potato fries.Mix the cut fries with the oil in a bowl and when covered toss with the Seasoned Cornflour.Put on baking paper lined baking trays and bake for 30 minutes flipping them all at the 15 minute mark.
- Shred the Red Cabbage and cut the Apple into matchsticks.(You could grate the apple if you wish)
- In a bowl mix the remaining slaw ingredients the Mayonnaise, Vinegar, Olive Oil, Yoghurt, Salt & Pepper to combine.Then pour over the Cabbage and Apple and toss to cover.
- In a small jar mix the dressing ingredients Yoghurt, Tahini & Lemon Juice shake to combine and taste, you can add salt if it needs it.
- Pull out the Fries and Chickpeas and build your dish. Slaw then Fries topped with the Tahini Dressing and the Chickpeas and a scattering of Pomegranate Seeds
