These crispy sweet potato fries are seriously the best fries I’ve ever had. The addition of the lime and garlic brings this side dish to a whole new level.
Flavor bomb…
Mind-blowing. Tongue-dancing. Hit-making. To describe this combination of tangy- garlicky-savory-sweet perfection any other way would be an injustice to flavors everywhere. And I am not being hyperbolic. I wish that I could take credit for these flavors but I have to give credit where credit is due. I found this recipe on Paleo Gluten Free Eats. Kaylie, who is the creative mind behind the site, is a super innovative blogger and recipe creator. I highly recommend her blog.
Low and Slow…
The key to crisping these fries perfectly, is a long and low cook in the oven. Ninety (thats 9-0) minutes to be exact. So be sure to start these little fries with plenty of time to spare. Also, make sure that the fries do not overlap when laying them out on the baking sheet. This is really important. I take an extra minute or two to separate the fries so that they don’t touch or overlap. This integral step enables the crispiness. My family of four devour these overtime I make them so I always use 2 full baking sheets when making these incredible fries.
A few notes…
If you are not into full-on flavor bombs, simply skip the citrus and garlic. These sweet potato fries are still amazing. I am a garlic freak so they are right up my alley.
With carnitas…
You can serve these fries as a side for most dishes but I absolutely love them with carnitas. I have a fantastic slow cooker recipe for carnitas made with pork tenderloin that I found on 40 Aprons’ site. Traditionally, carnitas are cooked with pork shoulder/butt but I have always find those cuts too fatty for my liking. Pork tenderloin is a wonderfully flavorful and lean meat that proves to be a great substitute. I simply serve the carnitas right on top of a bed of sweet potato fries. To make this a truly Whole30 meal, I add guacamole on top. I strongly encourage you to make the carnitas served with these delicious fries.
Lime-Spiced Garlicky Sweet Potato Fries
Print RecipeIngredients
- 4 large sweet potatoes
- 5-6 cloves garlic, minced
- zest of 2 limes (be sure to wash the limes really well before zesting, then dry)
- 5 tbsp olive oil + 2 more tbsp
- juice of small lemon
- 1-2 tsp sea salt
- fresh cracked pepper to taste
- avocado (optional)
- lime (optional)
- cilantro, chopped (optional)
Instructions
*Time so that you can allow for 90 minute cook time*
Preheat oven to 350 F.
Wash and peel sweet potatoes. Pat dry and cut into 1 inch slices. Do not make too thin because they have a tendency to burn if the fry is too thin.
In a medium bowl combine the garlic, lime zest, olive oil, salt, pepper, and juice of lemon
Toss the fries in the garlic-lime mix and spread out evenly on sheet pan.
Place in oven and cook for 20 minutes. Take pan out and drizzle remaining 2 tbsp of olive oil over fries. Place back in oven and cook for an additional 30-50 minutes.
Take out pan and toss fries. Place in oven and bake for an additional 20 minutes.
Notes
Serve these with the carnitas recipe that I provide in the description above
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