I’ve been having fries for lunch every day this week, and taunting you all with my delicious creation on Instagram and Twitter ! I haven’t posted a recipe on here in ages so you should know I think very highly of this one. As in, there may or may not be a guy in my life now and this is the first thing I plan to cook for him.
I stumbled upon a similar recipe by Naturally Ella but decided to omit quite a few of the ingredients. Cilantro activates my gag reflex. Just the smell of it is suffocating to me. Similar to freshly mowed grass. Chokes.
When I make this I make enough for two at a time to reheat leftovers the next day. Ain’t nobody got time for having the oven on for 40 minutes a day during Florida summers. When I reheat the fries they are mushy, but the taste is still incredible. They may even taste better since the few times I’ve made this I love the crunch of the crispy fries, but the softer one’s are sweeter and more flavorful.
Loaded Southwest Sweet Potato Fries (serves two)
2 medium sweet potatoes (about 1 pound)
1 T. Coconut Oil
3 T. Cornmeal
1/2 T. Adobo
1 can Low Sodium Black Beans
2 wedges of laughing cow queso (one per serving)
Honey to drizzle on the fries just before eating
Cilantro and lime to garnish (optional)
Preheat oven to 450 degrees Fahrenheit.
Cut fries into 1/4″ strips and put into a large container with a lid. Melt coconut oil in microwave and pour over fries. Add cornmeal and adobo. Put the lid on the container and shake to coat. Transfer to parchment lined baking sheet and cook for 40-45 minutes, flipping once halfway through
When fries are almost done empty beans into a microwavable bowl, add adobo to season if you’d like, and heat up in the microwave (or stove if that ain’t your thing.) When fries are done put half onto two plates, cut up a square of laughing cow cheese for each, 1/4 of an avocado, and 1/2 cup of the beans on top of the fries. Yes, this does leave some leftover beans so feel free to just add 1/2 the can. I like to throw my plate into the microwave for about 30-45 seconds to melt the cheese before adding the avocado.
Many of you have already asked me how I get the fries to come out crispy. I think there are a few things contributing to my crunch success. First, cut the sweet potatoes as thinly as possible. About 1/4″ or smaller. Second, the cornmeal added to them before baking seems to help. Finally, I always roast veggies on parchment paper and swear that makes them crisp better. If 40-45 minutes have passed and they still aren’t done to your liking then try to put the oven on broil for 2-3 minutes (but be very, very vigilant that they do not burn!)
When I eat this I do so with a fork, not like I’m eating ‘real’ fries. I find I can shovel more food in my mouth quickly that way. Aside from the baking time this is a super quick, simple recipe. The way I make it the calories come out to about 550 per serving. A bit more than I usually eat but I like to make lunch the biggest meal of the day and it’s all such healthy, delicious ingredients!