This is a simple recipe. Simple, yet impactful. It took me a while to nail sweet potato fries. They are tricky little buggers. But, I’ve learned a few tricks along this long and winding road that have helped me up my SPG (Sweet Potato Game). Let me tell you what they are:

Trick #1 – Cornstarch. Dredge these fries with it to help with the crispy-factor. I use this trick with more than just potatoes, too. I ALWAYS sprinkle my tofu with cornstarch before frying it. It’s a surefire way to get that perfect texture on the exterior, and it’s gluten-free!

Trick #2 – Place your baking sheet into a hot oven for five minutes before dumping the SPF (Sweet Potato Fries) on it. When they hit the pan, they automatically start cooking and developing that gorg brown colour. It’s kind of like preheating a pan on your stovetop!

Trick #3 – Space out your SPFs. If you load a pan with too many fries, they won’t have room to crisp up, and will steam instead. Let them socially distance. It’s for the best.

Well, now that I’ve given you all of my tricks, I only have one other thing to say – Dip these babies in my 5-Minute Good-on-Everything Green Sauce. Nothing else compares. Picture crispy sweet ‘tates dunkin’ in a pool of thick and creamy and greeny and herby and…freshy (?) sauce. And, then you eat them. Like, what?! A marriage of two extraordinary foods and memories that will last a lifetime.

If you make these SPF with my 5MGOETGS, take a pic and tag me on Instagram (@nevernoteatingca). I love seeing people make my recipes!

Also, if you understood that last paragraph, I applaud you.

Sweet Potato Fries

Serving size: 2

Prep time: 10 minutes

Cook time: 18 minutes

Ingredients:

• 1 large sweet potato, cut into long, 1/4 inch matchstick slices and patted dry
• 1 tbsp cornstarch
• 1/4 tsp paprika
• 1/4 tsp salt
• pinch of cayenne (optional)
• pinch of fresh black pepper
• olive oil
• sea salt, for topping

Instructions:

1. Preheat oven to 425 degrees Fahrenheit. Place a large baking sheet into the oven while it preheats.
2. In a small bowl, combine cornstarch, paprika, salt, cayenne and pepper.
3. Add sweet potatoes to a large bowl and sprinkle the cornstarch mixture over them. Use your hands to toss the potatoes and dry ingredients together until coated.
4. Carefully remove the baking sheet from oven and place sweet potato fries onto it. Be sure to space them out. Lightly drizzle some olive oil over the fries to help them crisp up.
5. Bake for 10 minutes, flip and return to oven for another 5-8 minutes, or until browned and crispy.
6. Finish with some flaky sea salt and serve with my 5-Minute Good-on-Everything Green Sauce.

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Butter. Thyme. Garlic. Just…wow. These potatoes are soft and tender on the inside and perfectly browned and caramelized on the outside. They would be a great crowd-pleaser for any get-together. When’s the next holiday? I need it to be tomorrow.

The process is as follows – Grab your cast iron pan. This is important to get that even heat distribution and stunning colour. Load it up with some butter and olive oil and place your salted and peppered potatoes in a single layer. Let cook until the bottoms have browned. Flip and add in a few more chunks of cold butter (it’s fine), a few sprigs of fresh thyme and a couple cloves of garlic. Pop ‘er in the oven for 10 minutes and just you wait. Perfection.

These babies will make you see potatoes in a whole new way. It will be very difficult to go back to cooking your old potato side dishes after you try these. Sorry not sorry.

The Best Buttery Sweet Potato Medallions

Serving size: 2-3 (as a side)

Prep time: 5 minutes

Cook time: 15-17 minutes

Ingredients:

• 1-2 large sweet potatoes (depending on the size of your cast iron), cut into 3/4 of an inch medallions
• Salt
• Pepper
• 4 tbsp unsalted butter, divided
• 1 tbsp olive oil
• 3 sprigs of thyme
• 2 cloves of garlic, smashed (but not chopped)

Instructions:

1. Preheat your oven to 350 degrees Fahrenheit.
2. Set a large cast iron pan over medium-high heat and add two tablespoons of the butter as well as the olive oil.
3. Sprinkle one side of your potato medallions with salt and pepper and when the pan is hot, place the medallions -seasoned side down – into the pan. Let cook for 4-5 minutes, or until they develop a nice brown colour across their surface (try not to move them around too much during this cook time). While they are cooking, season the exposed side with more salt and pepper. Flip the potatoes and rest the garlic and remaining two tablespoons of butter (cut up into smaller chunks) on top of the potatoes. Pierce the tops of each potato with a fork, add the thyme to the pan, and then transfer to the oven and cook for 9-11 minutes, or until fork-tender. Remove from oven and serve immediately.
4. For more of a garlic flavour, carefully take one of the pieces of garlic from the pan and rub it on the exterior of the potatoes.

These work so well as an accompaniment to any dish and are the perfect holiday party side!

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