It’s time to pop some bottles because there’s certainly a lot to celebrate right now.
#1- Sofreshnsogreen offish had it’s one year anniversary on January 14th and this right here is it’s 50th post! I can’t believe it’s already been a year since I began this labor of love. I want to thank all my readers for your support and encouraging words. Hopefully I’ve helped you to enjoy some seriously delish, healthy eats and enabled you to look/feel better without being bored/deprived. I’d love to hear any suggestions/feedback or content you’d like to read on the blog in 2014. Also get excited for some upcoming ch-ch-changes that I think (hope) you’ll be a fan of!
#2- SEAHAWKS advance to the Super Bowl!!!!!! Now, I don’t know much about football but I still watch the games (okay sometimes only because the meat-lovin boyfriend does) and am obviously a Seattle Seahawks fan (how can you live in this city and not be- 12th man representin 😉 ). Last Sunday night was no exception as the Hawks took on the 49ers in the playoffs, and I decided I needed some seriously tasty grub to stress eat my way through the game.
Enter in these sweet potato fries, which I finally, conveniently perfected last night (after many, MANY attempts)- just in time for the Super Bowl! These crunchy, crispy and flavorful morsels are just as spicy as Sherman’s post-game interview with Erin Andrews (heyo!!) and the perfect snack to serve at your Superbowl party. You won’t have to worry about picky guests/food allergies as pretty much anyone can eat these babies (#glutenfree, #vegan, #soyfree, #dairyfree #paleo) or your New Years Resolutions/ diet because of course they are SUPER healthy (check out this post for more info on the health benefits of sweet potatoes). Thanks to my technique/special ingredient, they also taste just like fries without, well, actually being fried. Disclaimer- These combined with my sriracha aoili recipe below are HIGHLY addictive. I might have eaten an entire batch last night, but I’ll never tell.
Superbowl Sweet Potatoe Fries- Serves 4
2 organic sweet potatoes, skin on
2 1/2 tbsp melted coconut oil
2 tbsp. arrowroot starch or coconut flour
1 tbsp. chili powder
1/2 tsp smoked paprika
1/2 tsp garlic powder
1/2 tsp sea salt
1/4 tsp cinnamon
1 pinch cayenne pepper
8 tbsp vegenaise
2 tsp sriracha
2 tsp honey/maple syrup or other all natural sweetener
1 pinch sea salt
handful of chopped cilantro
1. A few hours prior to making the fries, rinse and scrub sweet potatoes thoroughly. You want the skin on for additional texture and maximum nutrients (the majority are in the skin), but you want the potatoes COMPLETELY dry so that the crisp up really well. Set aside.
2. When you’re ready to get down to business, preheat your oven to 450 and chop your sweet potatoes into quarters. Then slice until each fry is about 1/4 by 1/4 inch thick and 3 inches long (check out the pics below and you’ll get the idea). You want each fry to be as uniformly cut as possible to allow for them to cook at the same rate. Place cut taters in a large mixing bowl.
3. In a separate bowl mix together the melted coconut oil and spices. Pour over taters in the other bowl and evenly toss. It’s important to do this BEFORE you place them in the pan. You don’t want any extra remnants in the pan to allow the fries to get more crispy. The secret ingredient here is the arrowroot starch or coconut flour. You want some sort of starch to add the extra crunchy texture, and I’ve found these to be the “best in the game” (and healthier then corn starch or other empty starches).
4. Line a baking pan with foil and add your coated sweet potatoes to the pan. Make sure there is plenty of space between each piece. I can’t stress this enough. This step is absolutely CRUCIAL to the fries achieving that “fry’ crispiness and browned edges. Line up the fries as evenly as you can. Then place in the oven.
5. Bake for 15 minutes at 450, then flip and bake an additional 10-15 minutes, making sure the fries have space and are evenly browning.
6. While your fries are baking, either mix or blend all aoili ingredients (minus cilantro). Add cilantro in at the end after blended.
MLB loves these fries, and I seriously could not stop eating them. Serve alongside this veggie burger or with a healthy dose of champagne. GO HAWKS!!!