Barbecued sweet potato fries with soured cream and chive dip
How excited am I about this recipe? Well, considering it combines barbecuing AND spiralizing along with one of my favourite ingredients… safe to say I’m fairly enthusiastic!
I love the way the spiralizer creates curly fries. The regular size means they cook evenly, which is especially important for a barbecue. Cooking them in tin foil keeps all of the flavour in, and they sort of steam themselves in there, so they are cooked through perfectly.
If you are not barbecuing, then you could make and season the fries in the same way, then bake at about 180°C for 25-30 minutes. If you are cooking on your barbecue, make sure you have the lid on it!
Ingredients (serves 3)
– one large sweet potato
– 1 tablespoon olive oil
– 1 teaspoon each of: paprika, ground cumin, ground coriander, dried rosemary
– 2 teaspoons crispy onion bits
– salt and pepper to season
– 250ml soured cream
– 2 celery sticks, finely chopped
– zest of half a lime
– 2 teaspoons chopped chives
– drizzle of honey
– salt and pepper
1. Mix all of the dip ingredients together. Cover and leave in the fridge for 30 mins or so.
2. Peel the sweet potato and spiralize it, using the thick noodle setting.
3. Cut any really long noodles with scissors to make curly fries. Transfer into a large bowl.
4. Season with the most of the oil, then all of the onion, spices, salt and pepper. Mix really well.
5. Take a large piece of tin foil and drizzle with the remaining oil. Spread the sweet potato fries out on the tin foil (more than one layer is fine). Fold the tin foil over to create a parcel.
6. Barbecue on an indirect heat for 25 minutes. Then, open the parcel slightly so some of the steam can escape and cook for 5 more minutes. Test that the fries are cooked through and serve with the sour cream dressing.
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