There are certain foods that you simply cannot get enough of, no matter how much or how often you eat them. Chocolate, avocado, and sweet potatoes are my big three. Chocolate is the pretty obvious one because, apparently, every female is essentially addicted to the stuff. I remember one night in particular, having bought a few new bars of chocolate to sample, going just a bit overboard, to the point that I felt nauseous. There’s no way I’ll be eating any chocolate for a week,” I naively told myself. Of course, I was back for more samples the following day. Bad memory? Maybe. Or maybe I just really like chocolate.
Avocados, clearly, are also on the list. I mostly eat them smashed up in a bowl as a condiment, but they’re so easy to use in such a great variety of dishes, so I tend to stock up (more on that in another post). It’s easy to forget you’re eating avocados when they’re blended into smoothies, whipped up into dark chocolate mousse, or even added to cookie batter.
Another food I’ve been known to overdose on is sweet potatoes, though not to the point that I’ve felt sick. It’s just that I can down more sweet potatoes in one sitting than any of my friends have ever witnessed. Well actually, they are always astounded at the amount of veggies that I can load onto a dinner plate, but it’s usually the sweet potatoes that take the starring role. Sometimes, I even throw in a Japanese sweet potato to change things up. Most of the time, I simply bake the sweet potatoes whole, or chop them up and roast them if I’m short on time. Justin, however, has recently decided that he does, in fact, like sweet potatoes, despite his inability to stomach the texture for the past five years. He specifically likes sweet potato fries, and that’s where these almond sesame crusted sweet potato fries came in.
Though sweet potatoes are perfectly wonderful on their own, I like to throw a little extra texture in to keep things interesting. It’s not often that I use almond flour, but this seemed the perfect place for it, along with some sesame seeds for extra crunch, and the requisite salt, because a fry is not a fry without salt. I’ve experimented with several different spice combinations, but this is the base recipe.
- 1 large sweet potato (about 1 pound)
- 1 tablespoon sesame seeds
- 2 tablespoons almond meal
- 1/4 teaspoon salt
- 1 tablespoon olive oil
- Line a baking sheet with parchment paper. Preheat oven to 400°F.
- Combine all ingredients in a large zip lock bag and shake until fries are well coated.
- Spread fries into an even layer on prepared baking sheet.
- Bake for 20 minutes, then flip and bake for another 10-15 minutes, depending on how crispy you like your fries.
Are you a sweet potato lover or hater? What about all of the other lovely root vegetables? What’s your favorite way to prepare them. I’m particularly partial to beets, as well. It’s a major plus that they dye everything around them such a lovely shade of pink.