These Mexican fries are insanely delicious sweet potato wedges loaded with black beans, salsa, cumin lime crema, and feta cheese.
It hasn’t been that hard for us to change the way we think about food: it’s just been a change. It’s all about shifting habits, and that has happened gradually. It’s reaching for a handful of nuts and dried cherries for a snack instead of potato chips. Or chopping up veggies for a stir fry or curry instead of dumping flavor packets into a skillet and stirring. It’s making these healthy Mexican fries instead of going out for takeout. It’s not painful at all! It’s just a different way of thinking.
We certainly still don’t have it all figured out, but we’re getting closer. For us, prepping most meals on the weekends suits us, and we’ve found a few easy meals that work on weeknights. It’s not glamorous or perfect, but it works. And each time we cook, we learn more about what works. In this phase of life, roasting whole sweet potatoes for 1 hour before dinner doesn’t work, but cutting potatoes for Mexican fries and roasting for 25 minutes might.
How about you — what habits have you shifted to cook more at home? Or what habits would you like to shift?
For the sweet potato fries
- 3 pounds sweet potatoes
- 3 tablespoons olive oil
- 1 1/2 teaspoons garlic powder
- 1 tablespoon chili powder
- 3 tablespoons cornstarch
- 1 1/2 teaspoons kosher salt
For the cumin lime crema
- 1 garlic clove
- 1/4 cup fresh lime juice (2 limes)
- 2 ½ tablespoons tahini
- 1 tablespoon Mexican hot sauce (such as Cholula)
- 1 tablespoon olive oil
- ½ teaspoon cumin
- 1/4 teaspoon kosher salt
For the Mexican fries toppings
- 15-ounce can black beans
- 1 cup salsa
- ½ cup feta crumbles (optional, omit for dairy-free or vegan)
- Fresh cilantro, for garnish
- Preheat the oven to 425°F.
- Cut the potatoes into fries (watch the video below): Wash the sweet potatoes, leaving on the skin. Slice off the ends of each potato, then slice the potato in half lengthwise. Place the potato half cut side down and cut off a ¼-inch slice, then lay the slice on its side and cut it into several long strips. Repeat until all potatoes have been cut into fries. The pieces can be uneven, but aim for as uniform of thickness as possible. Watch the video below to see!
- Place the fries in a large bowl; drizzle with the olive oil, then add the garlic powder, chili powder, cornstarch, and kosher salt. Mix thoroughly to combine. Line two baking sheets with parchment paper. Spread the fries on the paper, placing them as far apart as possible.
- Bake 15 minutes on one side, then flip the fries and bake 10 to 20 additional minutes until the fries are dry and slightly browned; watch them carefully as the cooking time can depend on the thickness and the heat of your oven. (If the majority of the fries seem soft, continue to cook.)
- Meanwhile, make the cumin lime crema: finely mince the garlic clove. Juice the limes. In a small bowl, stir together the garlic and lime juice with the tahini, Mexican hot sauce, olive oil, cumin, and kosher salt.
- Drain and rinse the black beans and sprinkle with a few pinches kosher salt.
- When the fries are done, cool for a few minutes, then serve immediately. Some fries may be slightly soft, but the outside of the majority of the fries will be crispy. (Note: Fries are best right out of the oven; they become softer as they sit.) To serve, top the Mexican fries with black beans, cumin lime crema, salsa, feta crumbles and torn cilantro leaves.
You can read full article and recipes here : https://www.acouplecooks.com/mexican-loaded-sweet-potato-fries-recipe/