Curly fries are a very nostalgic food for me. Besides the fact they taste amazing, they remind me of going to the Jersey Shore with my family every Summer. I ate a lot of junk food at the beach and I loved every bite of it. I’ve been spiralizing up a storm lately (you could say that I’m pretty “Inspiralized“). Curly fries just seemed like the next thing I should tackle. I am very, very glad that I did because it was so freakin easy and super flavorful. They might even put the ones I grew up with to shame…Sorry not sorry. Since these are spiralized they are on the thinner side, definitely a plus in my book! If you don’t have a spiralizer at home you can buy sweet potato noodles in the produce sections of most grocery stores.
If you can’t tell by now, I’m obsessed with kimchi. It’s so popular in Korea that a lot of people in America describe it as Korea’s ketchup. So I thought why not combine the two? To tame the spice and acidity a bit I decided to add some coconut milk. The coconut milk really complements the coconut oil used in the fries and really lets the sweet potato shine.
Don’t be afraid to make these! No fryer needed, you can control the spice, and as far as fries go these are pretty healthy. It’s nice to taste something that is familiar but also completely different at the same time! Give it a try and let me now what you think!
Sweet Potato Curly Fries
- 1 sweet potato, peeled and spiralized
- 2 tbs coconut oil, melted + some to lightly grease the baking sheet
- 2 1/2 tbs of cumin
- 1 tsp red pepper flakes
- salt and pepper to taste (don’t be afraid to season generously!)
Coconut Kimchi Ketchup
- 1/2 cup ketchup
- 1/2 kimchi
- 2 tbs gochugang
- 1 tbs brown sugar
- 1/4 cup coconut milk
Pre-heat your oven to 450 F, line a baking sheet with aluminum foil, and lightly greasy with some coconut oil. Next add all of the ingredients for the curly fries to a bowl, toss to combine. Spread out sweet potatoes on the baking sheet in a single layer, try to avoid over lap. If necessary use multiple baking sheets or bake in batches and keep finished fries warm. Put the potatoes in the oven for 10-15 minutes, move them around every 5 minutes or as much as necessary. Don’t be afraid to get a bit of a darker color on the edges. For the Coconut Kimchi Ketchup combine every ingredient except for the coconut milk in a food processor. Grind until texture is smooth but not completely pureed. Add in the coconut milk and grind until just combined. Remove the sweet potato fries from the oven, dip in the coconut kimchi ketchup and enjoy!