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Loaded sweet potato fries

Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings 2 servings

Ingredients

For the chimichurri

  • 1/4 red onion, roughly chopped
  • 2 cloves garlic
  • 1 cup flat-leafed parsley (packed)
  • 1 cup cilantro (packed)
  • 1 tbsp red wine vinegar
  • 1.5 tbsp lemon juice
  • 1/4 cup olive oil
  • salt and pepper

For fries

  • 4 small sweet potatoes, cut into wedges
  • 1 tbsp cornstarch
  • 1/2 tsp garlic powder
  • 1/4 tsp paprika
  • 1 cup diced cauliflower
  • 2 tbsp olive oil, divided
  • 2 tbsp sun-dried tomatoes, chopped
  • salt and pepper

Instructions

For the chimichurri

  1. Combine all ingredients except for oil in a food processor. Pulse until well-combined. Add in olive oil and pulse until smooth and desired consistency has been reached. 

For the fries

  1. Soak the fries in cool water for at least a half an hour. Meanwhile, preheat the oven to 425. 

  2. Thoroughly dry sweet potatoes and toss them with the cornstarch. Remove excess cornstarch and toss potatoes with 1 tbsp olive oil, garlic powder, and paprika. Bake for 35 minutes, stirring halfway. Once they are out of the oven, sprinkle with salt. 

  3. Meanwhile, heat 1 tbsp olive oil in a skillet over a medium heat. Add cauliflower and cook until golden. Season with salt and pepper and let drain on paper towel. 

  4. Top fries with chimichurri, cauliflower, and sun-dried tomatoes. Enjoy immediately.