Sweet Potato Fries

I think it's safe to say I have cooking "stage" fright. I'm convinced that when I cook a meal for friends, even a meal I've made loads of times, that this one time will be when I poison us all. Please tell me I'm not the only one who stresses over this.

So Monday night when I found myself having cooked way too much dinner for just the two of us, I told Andy he should invite some friends over. It wasn't long before anxiety over giving us all food poisoning settled in.

Were the turkey burgers cooked enough? Was there enough seasoning to keep them from being dry? Was there enough crispy-ness to the sweet potato fries? Did the cholula dipping sauce have enough heat without burning our mouths?

In the end, all tummies were full and the guests were happy. These sweet potatoes paired with the cholula are the perfect amount of heat to keep them from being boring. The anxiety probably won't go away soon, but if these sweet potatoes are part of the meal, I'm not as worried

Sweet Potato Fries

  • 3 sweet potatoes
  • 2 tsp cumin
  • 1 tsp garlic powder
  • Pepper
  • Olive oil
  • 1/2 cup sour cream
  • Cholula
  • Lime
  • Cilantro
  1. Preheat your oven to 450 degrees.
  2. Using your spiralizer, turn your sweet potatoes into noodles. 
  3. Lay the noodles on a greased baking sheet and coat with olive oil.
  4. Sprinkle the cumin, garlic and desired pepper over the potatoes.
  5. Using your hands, stir up the noddles to coat them all with the seasoning.
  6. Place in the oven to bake for 15 minutes, stir them around, and cook for an additional 10 minutes or until crispy.
  7. While your potatoes cook, combine your sour cream, juice of the lime, and desired cholula. Refrigerate until ready to cook.
  8. When your potatoes are ready, allow them to sit for a couple minutes, sprinkle them with cilantro, and pair them with the cholula dipping sauce.