I love french fries. It’s a sort of love/hate relationship because I love them so much and yet they can sometimes be so bad for me. Even when I was dieting and really counting calories, if I went out with friends my standard meal was a healthy salad with a side of fries (because life is all about balance, really.) The most popular post on this site is actually baked french fries from four years ago (proof that I’m not the only one that loves fries and also proof I used to write cutesy blog post…)
So, when I’m stressed, I turn to fries as a meal. Sometimes I top regular fries with chili and call it a meal or sometimes I just toss sweet potato fries with a bit of chipotle powder and eat them as lunch (my love of sweet potatoes is probably greater than my love of fries.) Today’s recipe is a bit of comfort meal but still within the realm of completely healthy. I used Sarah’s recipe for sweet potato fries for the added crispness from the cornmeal. I’ve also been known to leave the cheese off and just toss the fries with the spinach mixture for a sort of salad (because at the end of the day, the fries are just roasted sweet potatoes.)
Also, make a big batch of this adobo seasoning. This was the mixture I made in large quantities and gave away as my wedding favor. I use it on everything (such as this spiced zucchini burrito, this stuffed hatch chile and this adobo roasted acorn squash.)
Southwest Loaded Sweet Potato Fries
- 1 large sweet potato
- 1 tablespoon coconut oil,melted
- 2 tablespoons cornmeal
- 1 tablespoon adobo seasoning (recipe follows)
- 2 ounces queso quesadilla cheese
- 1/2 cup black beans
- 1 cup shredded spinach
- 1 ripe avocado
- 1/4 cup diced red onion
- 1 tablespoon lime juice
- 2 tablespoons minced cilantro
- 1 teaspoon honey
- 1/2 tablespoon olive oil
- Preheat oven to 400˚ Wash the sweet potato well and slice into 1/4" slices and then each slice into fries.* Rinse the sweet potatoes under cold water and place on a tea towel, pat dry. In a bowl, toss the sweet potatoes with the coconut oil. Sprinkle in the cornmeal and adobo seasoning, continuing to toss until fries are well coated.
- Spread fries into a single layer on a lined baking tray. Bake for 35-40 minutes until fries are browning and crisp. Remove and gather into a pile in the center of the pan. Add cheese on top of fries and return to the oven, baking for another 4-6 minutes until the cheese is melted. Transfer fries to a plate.
- While fries are baking, make the topping. Combine black beans, spinach, avocado, and onion together. In a small bowl, whisk together lime juice, cilantro, honey, and olive oil. Pour over the spinach mixture and toss.
- Serve fries with the spinach mixture.
by Erin Alderson
- 2 tablespoons smoked paprika
- 1 tablespoon onion powder
- 1 tablespoon Mexican oregano
- 2 teaspoons garlic powder
- 2 teaspoons chipotle powder
- 1 1/2 teaspoon black pepper
- 1 1/2 teaspoon sea salt
- 1 teaspoon cumin powder
- 2 tablespoons turbinado sugar
- Combine in a bowl and whisk together. Multiply recipe for larger quantities.