Raise your hand if you do a happy dance when you see sweet potato fries as a menu option. Now, don't get me wrong, I LOVE regular french fries (but they need to be crisp on the outside, still soft on the inside and have enough salt and pepper). But there's something so special about a sweet potato french fry. And I'm using fry loosely here. It's hard to get these guys crispy, and I've just come to accept: that is not their function. Sweet potato fries are supposed to be sweet, a touch earthy, creamy and a match made in heaven with salt.
This recipe, checks all of those boxes.
Really, these are your standard SPF (sweet potato fries) but with a crucial topping: furikake. Furikake is a dry, Japanese seasoning that can be added in sushi rice. There's sesame, salt, sugar and even nori (seaweed). Together, they are mind blowing. Salty, sweet, savory, umami? Yes to all of the above.
I really haven't even mentioned the best part of this recipe...how healthy it is. These are CRAVE-WORTHY. And yet they're just simple little sweet potato spuds with a little olive oil and some seasoning with seaweed in it.... mind blowing, right?
Japanese Frites: Sweet Potato with Seaweed Seasoning
/// Ingredients ///
- 2 sweet potatoes, scrubbed clean, sliced into wedges
- olive oil
- furikake seasoning
/// Directions /// Place sweet potatoes on a baking sheet. Drizzle olive oil across the tops and toss. Bake at 425 F for 25 minutes. Flip over slices and increase temperature to 450 F and bake for an additional 10 minutes.
Dietitian Nutritionist. My husband Chris and I create food and beverage photos, videos, stopmotions and recipes. And they're really cool.