These Pesto Sweet Potato Fries are a fun twist on a classic snack! Crispy on the outside and tender on the inside, they are coated in a tasty pesto sauce that adds a burst of flavor.
Honestly, who needs regular fries when you can have these colorful treats? I love serving them with a side of yogurt dip. They make a perfect snack or side dish that everyone will enjoy!
Key Ingredients & Substitutions
Sweet Potatoes: These are the star of the dish! They bring natural sweetness and a satisfying texture. You could swap them with regular potatoes if preferred, but the taste will be different.
Olive Oil: Using extra virgin olive oil gives a lovely flavor. If you’re looking for a lighter option, you could use avocado oil or grapeseed oil instead. However, avoid oils with strong flavors, as they might overpower the dish.
Smoked Paprika: This adds a hint of smoky flavor. If you don’t have it, regular paprika or even chili powder can be used, though this will change the taste slightly.
Pesto Ingredients: Fresh basil is best for this recipe. If you can’t find it, you could use spinach or arugula, but the flavor will vary. For nuts, walnuts are a cheaper alternative to pine nuts, but both work well!
How Do I Get My Sweet Potato Fries Crispy?
Getting those sweet potato fries crispy can be a bit challenging, but it’s all about the method! Here’s how you can achieve that perfect texture:
- Ensure that sweet potato fries are cut evenly so they cook uniformly.
- Don’t overcrowd the baking sheet; give them space to allow airflow.
- Coat the fries lightly with oil but not too much; excess oil can make them soggy.
- Flipping the fries halfway through cooking helps them crisp up on all sides.
- For extra crispiness, you can broil them for the last minute or two, but keep a close eye to avoid burning!
Pesto Sweet Potato Fries
Ingredients You’ll Need:
For the Fries:
- 2 large sweet potatoes
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- Salt and freshly ground black pepper, to taste
For the Pesto:
- 1 cup fresh basil leaves, packed
- 1/4 cup grated Parmesan cheese
- 1/4 cup pine nuts (or walnuts)
- 1-2 garlic cloves
- 1/3 cup extra virgin olive oil
- Salt and pepper, to taste
- 1 teaspoon lemon juice (optional, for brightness)
How Much Time Will You Need?
This recipe takes about 10-15 minutes for preparation and around 25-30 minutes for baking, totaling approximately 40-45 minutes to make delicious Pesto Sweet Potato Fries.
Step-by-Step Instructions:
1. Prepare the Sweet Potatoes:
Start by preheating your oven to 425°F (220°C). Wash the sweet potatoes under running water. You can peel them if you want, but it’s also great to leave the skin on for extra texture and nutrients. Cut the sweet potatoes into even-sized fries or wedges to ensure they cook uniformly.
2. Season the Fries:
In a large mixing bowl, toss the sweet potato fries with the olive oil. Sprinkle in the smoked paprika, garlic powder, salt, and freshly ground black pepper. Mix well with your hands or a spatula, ensuring every fry is evenly coated with the seasoning.
3. Bake the Fries:
Line a baking sheet with parchment paper or a silicone baking mat for easy cleanup. Spread the sweet potato fries in a single layer, giving them some space to breathe. Bake in the preheated oven for about 25-30 minutes, flipping them halfway through. You want them to be crispy on the edges and tender on the inside.
4. Make the Pesto:
While your fries are baking, it’s time to whip up the pesto! In a food processor, add the fresh basil leaves, grated Parmesan cheese, pine nuts (or walnuts), and garlic cloves. Pulse the mixture until finely chopped. Then, with the processor running, slowly drizzle in the extra virgin olive oil until the pesto is smooth and well combined. Taste and adjust seasoning with salt, pepper, and lemon juice if desired.
5. Serve:
Once the fries are ready, take them out of the oven and transfer them to a serving dish. Drizzle the vibrant pesto generously over the hot fries, making sure they’re all coated in that delicious flavor.
6. Enjoy:
Serve your Pesto Sweet Potato Fries immediately as an appetizer, side dish, or snack. They’re sure to be a hit!
This recipe yields crispy, flavorful fries paired with fresh basil pesto for a vibrant and delicious treat that everyone will love!
Can I Use Regular Potatoes Instead of Sweet Potatoes?
Absolutely! You can substitute regular potatoes for sweet potatoes. Just note that the flavor will be different, but they will still be delicious. Adjust the cooking time as needed, as regular potatoes may cook a bit faster.
How Do I Store Leftover Pesto Sweet Potato Fries?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, bake them in the oven at 350°F (175°C) for about 10-15 minutes to regain their crispiness, or microwave them for a shorter time for convenience, though they may lose some crunch.
Can I Make the Pesto Ahead of Time?
Yes, you can make the pesto in advance! Prepare it up to a week ahead and store it in an airtight container in the fridge. To help prevent browning, drizzle a thin layer of olive oil on top before sealing the container.
What If I Don’t Have Pine Nuts for the Pesto?
No problem! You can easily substitute pine nuts with walnuts, almonds, or even sunflower seeds. Each will give the pesto a unique flavor, so feel free to experiment based on what’s available!
