The BEST Sweet Potato Fries: Making crispy Sweet Potato Fries at home


Your taste buds will be pleasantly surprised by how great these Whole30 filled sweet potato fries are. This sweet potato fries recipe is filling enough to serve as a whole supper meal, but it also makes a great recipes side dish for your occasional gatherings.

    A sweet potato fries recipe doesn't have to mean restricting yourself when you have this dish on hand. It has everything you could want while still sticking to the program's rules. Because it's loaded with fried eggs, green onions, guacamole, bacon and a garlicky ranch dressing,

        The idea for these loaded sweet potato fries came to me by chance, just like so many of my other favourite dishes. I had an unanticipated urge, purring deep inside me, which crawled its way up to a glint in my eye and then I made.

          Is it still the case that we're talking about loaded sweet potato fries?

              I developed this recipe as a side dish for weekends while eating more healthfully after a recent binge. There was a sweet potato on my kitchen counter, unpeeled and covered in a few spiky hairs.

                I suggested we eat it since it looked so good. "However, I am completely fed up with making sweet potato fries."

                  Because here's the issue with sweet potato fries: they're a little bit sweet. When you're done with the peeling and the slicing (and some more), you'll need to soak, drain, towel dry and dust the items. Once they're dry, you'll put them in the oven and bake them for one minute longer than you intended.

                    Is it so? Even though we adore sweet potato fries, making them is a lot of labour. So I am making sure to turn each fry in the hopes that one tray won't overbake and result in limp, greasy sticks on the other. Occasionally, a sweet potato fry is well worth the effort, but I'm not a fan for the most part.

                      As a result, I settled on a sweet-potato cooking method that was more palatable to my psyche: spicy cast-iron skillet fries made with diced sweet potatoes. For dipping, I'd use my favourite dressing and bacon, because why not?

                          I was gushing about how amazing they were throughout my meal, calling them the most delicate recipe I'd ever made. When you take into account how well-liked (for a good reason)


                              Cook the bacon slices in a small pan over medium heat until they are crispy. Using a slotted spoon, carefully remove the chicken and set it aside. Don't drain the grease quite yet.

                                  In a bowl Blend spicesuntil well-combined. Add salt and pepper to taste and add paprika and cumin if used and chilli powder if used. Should heat coconut oil or ghee in a big cast-iron skillet on medium heat. Cook, frequently turning, until the sweet potatoes are beginning to soften, about 10 minutes. Stir in the spices until everything is well combined.

                                    If required, add additional coconut oil or ghee to prevent sticking. Cook until fork-pierced sweet potatoes.

                                        In the meantime, prepare the guacamole. In a large mixing bowl, mash the avocado with lemon or lime juice. Taste for salt and adjust as necessary.

                                          Fry your eggs when the sweet potatoes are almost done. Fill a basin with the rendered bacon grease. Replenish the small skillet with about one tablespoon of the remaining sauce and warm through on medium-low heat. Cook the whites of the eggs in a skillet until they are opaque and just starting to set. The eggs can be flipped or cooked until the whites are set, whatever you want—season with salt and transfer to a platter. Then, using the remaining two eggs, repeat the process. Make sure you don't overcook the eggs since you want the yolks to be tender so they can help with the sauce-making process.

                                              To assemble and decorate the dish, In each serving bowl, place sweet potato fries into the bottom, then top with eggs, guacamole, bacon, green onions, and ranch dressing, to taste. Instantly serve.


                                                  • 10 slices thick bacon Whole30-compliant if on a Whole30, sliced into 1/2 inch slices
                                                    • 1 teaspoon garlic powder
                                                      • 1 teaspoon onion powder
                                                        • 1 teaspoon salt
                                                          • 2 teaspoon paprika
                                                            • 0.5 teaspoon cumin
                                                              • 2 teaspoon cinnamon
                                                                • 2 teaspoon chili powder
                                                                  • 4 medium sweet potatoes , peeled, if desired, and diced
                                                                    • 4 tablespoons coconut oil or ghee , plus more if necessary
                                                                      • 8 green onions , sliced
                                                                        • 8 eggs
                                                                          • 4 avocados , seeded and peeled
                                                                            • 2 tablespoon fresh lemon or lime juice
                                                                              • 2 teaspoon salt , to taste