{ Savoury Saturday } Sweet Potato Fries

Sweet potato fries with bugers, mushrooms and vegetablesEver since my first trip to Giraffe I’ve been desperate to recreate their sweet potato fries! After a few failed (and somewhat soggy) attempts, I’ve finally found a recipe that I’m happy to settle with. They’re not quite as good, but they’re perfect for at-home cooking!

You will need:

  • 2 medium sized sweet potatoes
  • 2 tablespoons corn flour
  • 2 tablespoons extra virgin olive oil
  • 1 large freezer bag

Serves: 2

Preheat the oven to 230°C (fan – 210°C)

Sweet potatoes

Start by peeling the sweet potatoes. Then cut them into quarters so they’re easier to manage, and slice them into thin, french fry style chips

I’m lucky enough to have a chip maker (like these ones you can find on Amazon) which makes this process super easy!

Potato chipper creating sweet potato fries

Once cut, leave the chips in a bowl of water. I try to leave mine for a few hours if I’m making them on my day off, but even half an hour will do

Sweet potato fries in a bowl of water

Drain, and pop them into the freezer bag

Add the corn flour and shake around, making sure all of the chips are covered

Tip the chips out onto a non-stick baking tray (the non-stick part is essential!) and drizzle with the olive oil

Using your hands, move the chips around, coating them in the oil. This can get a bit messy, but it’s all part of the fun!

Raw sweet potato fries

Pop them in the oven for around 20 minutes

There will be a mixture of crispy and softer chips using this recipe, but you shouldn’t find any soggy ones!

Sweet potato fries with burgers, mushrooms and vegetables

I love to serve mine with these tuna and sweetcorn burgers – ditch the buns and add a pile of veggies!

Thanks for reading, until next time!

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