Somewhere around the mid-2000s, I discovered sweet potato fries…and ordered them everywhere as if they were raw organic carrot sticks, as if they were canceling out every calorie in my triple-decker burger.
Those years before I kind of woke up to the reality that fried sweet potatoes weren’t quite the health food I thought they were might be the definition of ignorance is bliss — reminiscent of the mid-nineties when I ate Yo Crunch yogurt with crushed Oreos as a healthy probiotic snack.
So you have to imagine that when my friend Ali sent me her Inspiralizer, I saw the potential this dreamy little machine had for curly baked sweet potato fries–one of my life’s purest pleasures.
See Ali’s video: How to Spiralize a Sweet Potato
Before I got the Inspiralizer, I had an inexpensive Vegetti that I picked up at Target. I didn’t mind it one bit at first, but then I started to notice that it had its own limitations. The thin opening could, at best, fit a summer squash, zucchini, or cucumber — and even those could measure no larger than roughly an inch and a half in diameter, but they also couldn’t be any thinner, either, or else they wouldn’t push flatly against the blades. The other trouble was that I found myself unable to spiralize the last 2 inches of the veggie because, with the Vegetti, you have to use your fingers to push and twist the vegetable against the blades and as you get closer to the end of the veggie (and thus closer to the blades), you’re at risk of nicking your fingers…so you give up.
With the Inspiralizer, though, there’s a crank handle, which thankfully doesn’t grow more challenging to turn the harder/tougher the veggie is, so I’m able to spiralize nearly the entire thing. But better than that, I’m also able to spiralize fruits and veggies I never would have thought I could make noodles of — like beets, onions, apples, turnips, rutabagas…and so many more. Just that ability makes me more likely to want to incorporate not only more veggies into my meals, but new and different ones, too.
And it’s not just thin spaghetti noodles I can make, either. Ali’s machine has a simple green knob on the side that I can easily turn to choose between 4 blades for varying noodle shapes: ribbon, fettuccine, linguine, spaghetti. This is the highlight of the machine.
But again, I couldn’t get the thought of curly, shoestring-thin fries out of my head. Two spiralized sweet potatoes later, I loaded them with sea salt, garlic powder, and chili powder, and into the oven they went until crispy and browned. And as with all of my favorite foods (hi, healthy nachos!), I wanted to hand them an anytime card, so I made these fries for breakfast and topped them with spicy Italian turkey sausage, cheddar, and fried eggs.
Here’s a great video on how to fry an egg (without lots of butter or oil) from The Kitchn!
The fries don’t turn super crispy, but they do give us that ultra-seasoned fry-effect we crave–and when they’re smothered with spicy sausage, melted cheddar, and a runny yolk or two? It’s like the best, and maybe easiest, hash you’ve ever had.
Spiralized sweet potato fries in the morning are without question the best part of waking up. Next to coffee. Always next to coffee.
Ali, the Inspiralizer is fantastic. I’d love it even if it weren’t yours, honestly!
Friends, check it out! The Inspiralizer (and Ali’s blog!)
Ingredients
- 2 large sweet potatoes, peeled
- ½ teaspoon garlic powder
- ½ teaspoon chili powder
- ¾ teaspoon sea salt
- 2 links hot Italian turkey sausage, casings removed and crumbled
- 8 large eggs
- 1 teaspoon extra virgin olive oil
- ¾ cup grated cheddar cheese
Instructions
- Using blade D* of your Inspiralizer, spiralize your sweet potatoes.
- In a small bowl, mix the garlic powder, chili powder, and ½ sea salt.
- Preheat the oven to 425 degrees F. Line a large rimmed baking sheet with aluminum foil or parchment paper. Spread the noodles on the baking sheet, spray well with cooking oil spray, tossing to coat all noodles, and then season evenly with the spice mixture, tossing once more. Bake for 15 minutes, then gently toss with tongs (taking care to spread the noodles out as evenly as possible and avoid breaking them). Bake until some of the pieces are beginning to blacken and the noodles are soft, 10 to 15 more minutes--but check after the 10 minute mark to ensure they’re not burning (some will be blackening; that’s normal. Simply toss).
- Remove the pan from the oven, gently toss the noodles (they will be soft and tender), sprinkle with the additional ¼ teaspoon salt, and let them sit for 10 minutes on the pan. They will get somewhat crisper as they cool.
- While the fries are cooling, in a large nonstick skillet, cook crumbled sausage over medium-high heat until browned, about 5 minutes. Transfer to a plate. Crack 4 of the eggs into the now-empty skillet, turn the heat down to medium, and cook until the white is opaque, the yolk is just set, and the underside is toasted and firm, 3 to 4 minutes. Remove the eggs to the plate with the sausage. Add the olive oil and remaining 4 eggs and repeat cooking process.
- To serve, divide the curly sweet potato fries among 4 bowls and top each with ¼ of the sausage, ¼ of the cheese, and 2 eggs. Enjoy!
Notes
Calories 395, Fat 23g, Carb 20g, Fiber 3g, Sugars 8g, Protein 28g
Recipe calculated using turkey sausage containing 140 calories and 8 grams of fat per link. Note that nutrition information accounts for calories added from use of oil cooking spray.
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