‘A savory sweet snack’
Sweet potato fries make a great evening snack and a much healthier option than regular potato fries as they are a non-starchy carb. Their sweet natural taste calls to be tossed in all things spicy and they really come alive once made into crispy delicious fries. These fries have a coat of cayenne, oregano and smoked paprika and each bite is a crispy delight. The sweet and spicy combination works perfectly together and dipped into the creamy avocado humus is the cherry on top. When your cravings kick in while watching the TV, these babies will do the trick and become your healthy savier! Adding a dash of sugar before the baking process wonderfully caramelizes and crisps the texture, that brings out all the other flavours too. I added coconut sugar so it gave an ethnic taste, but any kind will do. In terms of the hummus, altering the amount of avocados verses chick peas is up to you, but I wanted to keep the green colour minimum so I just used one this time. The hummus is super easy to make and can be re-used in so many ways, it only requires a blitz with the food processor and voilá it’s done! This recipe is worth the small effort, the hardest part is cutting the actual fries into thin wedges! Now it’s time to put the movie on, cuddle under a blanket and enjoy some spicy fries!
Spicy Sweet Potato Fries
Preheat the oven to 220 celsius degrees. Wash the sweet potatoes and leave the skin on. Slice the potatoes in half, then once again in half and then into smaller thin match sticks with a sharp knife. Add the wedges into a large bowl and mix together with all the spices (cayenne, smoked paprika, salt, pepper, oregano). Drizzle olive oil and toss until everything gets coated. Spread the sweet potatoes onto a large baking sheet and pinch over a bit of sugar for a caramelizing effect. This part can be skipped if you prefer a healthier version. Bake 15 minutes on one side and then toss around and bake for another 15 minutes until the fries are crispy and golden.
Easy Avocado hummus
In a food processor blend the chick peas, olive oil, tahini, lime juice, and garlic until smooth. Add salt, pepper, cumin and lastly the avocado. Pulse the mixture a bit more until the texture is creamy. Garnish with smoked paprika and a finely chopped parsley.