Sweet potato curly fries with barbecue seasoning

Sweet potato curly fries with barbecue seasoning

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(2 ratings)

Prep: 20 mins Cook: 20 mins - 25 mins

Easy

Serves 4
Use a spiralizer to make delicious gluten-free oven fries, seasoned with salt and pepper or smoky barbecue spices - 1 of your 5 a day

Nutrition and extra info

  • Gluten-free
  • Vegetarian

Nutrition: per serving

  • kcal185
  • fat6g
  • saturates1g
  • carbs27g
  • sugars14g
  • fibre4g
  • protein2g
  • salt0.8g
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Ingredients

    For the curly fries

    • 400g sweet potatoes, peeled
      Sweet potatoes

      Sweet potato

      sweet po-tate-toe

      Sweet potatoes have a creamy texture and a sweet-spicy flavour that makes them ideal for savoury…

    • 2 tbsp olive oil
      olive oil

      Olive oil

      ol-iv oyl

      Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

    For the barbecue seasoning

    • 1 tsp black onion seeds
    • 1 tsp smoked paprika
    • ½ tsp ground cumin
    • ½ tsp mustard powder
    • ¼ tsp celery salt
    • ¼ tsp chilli powder
    • ½ tsp demerara sugar

    Method

    1. Heat oven to 200C/180C fan/gas 6. Put the sweet potato through your spiralizer using the large noodle attachment. Lay the noodles out on a large baking tray and drizzle with the olive oil, toss well to coat the noodles making sure they end up as a single layer.

    2. Bake in the oven for 20-25 mins, tossing around in the tray half way through cooking, until tender and starting to crisp up and char at the edges.

    3. While the fries are baking mix all of the seasoning ingredients together in a bowl and add 1/4 tsp black pepper and 1/4 tsp salt. Stir well and set aside.

    4. When the fries are ready evenly scatter over the seasoning while they are still hot then transfer to a serving dish.

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    Comments, questions and tips

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    Comments (2)

    hannah.b.b's picture

    I can't really rate this because I didn't get to try it, but thought I would post a warning - my spiralizer was not even close to strong enough to get through a sweet potato. It's fine with carrots, courgettes, cucumbers and so on, but this nearly broke it. It's possible that my spiralizer is just pathetic though!

    PrinsesseP's picture

    It does sound like your spiralizer isn't the best, as my Lurch Spiralo spiralizes sweet potatoes like they were made of butter.

    Questions (2)

    gillbegnor's picture

    My spiraliser (Lakeland) coped fine with the sweet potato - but the end result was a combination of soggy and burnt! I've had this problem before with spiralised sweet potato and can't seem to find a way/temperature/time to cook it that doesn't result in a soggy, charred mess. Any suggestions?

    goodfoodteam's picture

    Sorry to hear these haven't been working out for you. Make sure you use the larger of the spiralizing blades if you have more than one attachment to choose from. The oven temperature sounds like it might be the problem. Make sure it's fully up to temperature before putting the tray in. Spread the sweet potato out well and toss the oil so it's evenly distrubuted. Keep an eye on the sweet potato, and remember to toss during the cooking time. You could even do this a couple of times as this will give you an idea of what's going on during the process and ensure cooking is even. Don't be afraid to take them out or cook them a bit longer as necessary. Hope that helps.

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