Greek Sweet Potato Fries By Lula Brown


I worked at a fancy Greek restaurant in college and would always grab rogue Greek-style fries from the kitchen. They were the best thing ever. Thick-cut fries tossed with grated Greek cheese – feta or kefalograviera – salt, pepper, and oregano. They were crispy, salty, cheesy, and pretty much the most satisfying food ever after a 12-hour shift. Or let’s be real, anytime.

I still love authentic Greek fries, but my body likes sweet potatoes a lot more these days, so I decided to make my old favorite using them. I skipped the cheese, since a lot of people don’t do well with dairy. You can certainly add it in if you love it – I include it once in a while.

These are baked, and have the same delicious, simple seasoning of salt, pepper, and oregano. I did a macadamia cheese, which is surprisingly good – macadamias mimic cheese well because they’re one of the highest-fat (and healthiest) nuts available. Yes, the rumor that everyone needs good fat in their diet is totally true.

This recipe is super simple and satisfying – you can even make it with a toaster oven.

Enjoy!

Greek Sweet Potato Fries_3Ingredients

(Serves 3-4)

2 medium sweet potatoes or yams

½ cup toasted macadamia nuts

¼ cup extra virgin olive oil

Oregano

Salt

Black pepper

White pepper

Method

Preheat oven to 350 degrees Fahrenheit. Trim the sweet potatoes at each end. Scrub clean and pat dry. Slice into wedge-style fries.

Arrange in one layer on a tray or baking sheet.

Drizzle liberally with olive oil and sprinkle with salt and black pepper, to taste.

Roast for 20 minutes. Flip the fries over. Roast for another 10 minutes.

Increase heat to 450 degrees Fahrenheit and roast for another 10 minutes or until golden-brown, crispy and caramelized. Their cook time will depend on your oven.

While your sweet potatoes are roasting, grind the macadamia nuts with salt and white pepper in a food processor or clean coffee grinder.

When fries are done, transfer to large mixing bowl. Add in macadamia “cheese” and dried oregano, to taste, and toss well.

Taste for salt and pepper and add more if desired. Serve immediately.

 


 

Original Photograhy by Sasha Landskov

This post was guest written by Lula Brown, an Integrative Nutrition Health Coach, writer, and chef based in New York City. She works with women to lose weight, gain energy, and get focused. Lula writes for the Institute for Integrative Nutrition and Mind Body Green, among other online publications. She takes a select number of catering events each season. 

Connect with Lula at goodtastebylula.com, on Instagram and Twitter @lulaibrown, and on Facebook.

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