You can’t have one without the other.
Peanut butter and Marshmallow fluff.
Wine and cheese.
Burger and fries.
What would a burger be without fries? Devastating to think about. You can bet your bottom dollar that if sweet potatoes are on the menu that they will be ordered. And completely devoured. They are sweet, salty, crispy and amazingly delicious.
Recently I bought a Paderno Spiral Vegetable Slicer, and it has become our favorite kitchen gadget by far! The possibilities are endless. A blog I often turn to is Ali, over at Inspiralized; she has the most mouth-watering recipes if you need some extra inspiration!
As I mentioned in my last post, we have become quite fond of a local burger joint. Rustic, modern, industrial type decor with out of this world creative burgers, sandwiches and wide array of side items to compliment any meal. I fell in love there, twice. With their crunchy and sugary sweet potato fries along with their shoestring onion straws. Ahhh meh gawd. Light, airy, crunchy, salty. They serve a mound of these babies to you and luckily it feels like a never ending pasta bowl as I barely made a dent in them regardless the feeling of needing to be rolled outta there!
The next morning, my wheels started turning. I spotted my spiralizer and away I went on my sweet potatoes. Homemade curly fries are restaurant quality with their flavor and crunch, yet easier on the wallet and waist line. I bake them at a high temp to ensure an extra crisp.
Just as any burger can’t be without fries, I have not forgotten a dipping accompaniment for these crunchy duds. Just as my chipotle lime aioli paired perfectly with my cajun chicken sliders, it makes these sweet potato curly fries taste a like a million bucks. That’s a win in my books!
- 2 large sweet potatoes
- Olive Oil spray
- Salt and Pepper, to taste
- Chipotle Aioli, to serve
- Preheat oven to 400 degrees.
- Spiralizer sweet potatoes.
- Line baking sheets with parchment paper. Add sweet potatoes and spread out evenly. Spray with olive oil and season with salt and pepper.
- Bake for 35-40 minutes or until crispy.
- Meanwhile, for the aioli, combine greek yogurt, lime juice and chipotle pepper in a blender. Puree well and taste for seasoning and spiciness. If you want it spicier, add more liquid from the chipotle in adobo can. Serve with fries and devour!