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Ingredients
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Sweet Potato Fries
Coleslaw
Method
Sweet Potato Fries
- 1
Preheat and prepare
Preheat the oven to 220°C (425°F). Line a large baking sheet with parchment paper or lightly grease it. If you have a convection setting, use it for crisper fries.
- 2
Cut the sweet potatoes
Peel the sweet potatoes if desired, then cut into 1/4–1/2 inch thick sticks so they cook evenly. Aim for uniform size (about 2 cups packed or roughly 2 medium sweet potatoes).
- 3
Dry and coat
Pat the cut fries very dry with paper towels. In a large bowl, toss the fries with cornstarch until lightly dusted (this helps crisp them). Add olive oil, smoked paprika, garlic powder, salt, and black pepper. Toss until evenly coated.
- 4
Arrange and bake
Spread the fries in a single layer on the prepared baking sheet, leaving space between pieces (use two sheets if necessary). Bake for 15 minutes, then flip each fry or shake the pan and rotate the sheet. Bake another 10–12 minutes until edges are browned and crisp. For extra crispness, broil 1–2 minutes while watching closely.
- 5
Finish
Remove from oven and immediately season with a little extra salt if desired. Sprinkle chopped fresh parsley over the fries for color and serve hot.
Coleslaw
- 6
Prepare vegetables
Finely shred the green and red cabbage and shred or julienne the carrot. Place them in a large mixing bowl with the sliced green onion.
- 7
Make the dressing
In a small bowl, whisk together mayonnaise, apple cider vinegar, honey (or sugar), Dijon mustard, salt, and black pepper until smooth and slightly emulsified.
- 8
Toss and chill
Pour the dressing over the shredded vegetables and toss thoroughly to combine. Taste and adjust seasoning with more salt, pepper, or a splash of vinegar if needed. Cover and refrigerate for at least 15–30 minutes to let flavors meld (can be made up to 2 days ahead).
- 9
Serve
Give the coleslaw a final toss before serving alongside the sweet potato fries. If desired, garnish with an extra pinch of green onion or a light sprinkle of black pepper.