My train of thought was all over the place with this recipe. It started when I saw french fries topped with feta on Closet Cook’s blog. Lots of people love cheesy fries, right? What an awesome idea to top them with feta since it’s super flavorful and a bit healthier! But weird as it may sound, I’m not a huge french fry person. I am, however, a huge sweet potato fry person. But then I started thinking, it’s not really fair to call sweet potato fries, fries. After all, they’re simply sweet potatoes that I slice and bake. And fries have such a negative unhealthy connotation. SEE? I told you I was all over the place here. Trying to get rights for sweet potatoes and all.
Then I realized I could make “baked sweet potato thins” and put them in a salad. Oh, and top them with feta, obviously. I’m still going to call them fries though. Because fries just have a way of attracting people.
Baked Sweet Potato Fry Salad with Feta:
- 3 medium sweet potatoes
- Olive oil
- Salt and pepper
- ATHENOS Feta Cheese
- Whatever salad fixings you want… I used spinach (but didn’t photograph it because my thought process was so random).
Have you ever made sweet potato fries/thins before? They’re super easy and I highly recommend them. Normally I would use a mandoline to slice them, but I cut them by hand this time so you can see how easy it is.
First peel the potatoes. of course, I love my Chef’n Palm Peeler.
Once it’s peeled, cut off the ends.
Now, slice the potato in half the long way.
And then just cut slices along the side of the potato and you’ll end up with these:
You can try to make them all uniform shape or you can not worry so much about it. I like the variety of different sizes/widths. Sprinkle with salt and pepper and then coat and mix with olive oil.
I baked my sweet potato thins at 450 degrees for 15 minutes. Then I took them out of the oven, turned them all over (with tongs) and put them back in the oven for 10 minutes.
As you can see, I like my sweet potato fries a little burnt. Sweet potatoes most definitely do not crisp up like regular potatoes (especially since we’re baking and not frying them), so I like to try my best to crisp them a little more.
You could most obviously eat them just like this. With ketchup if you like (I am a ketchup fiend!!).
I put mine over a bed of spinach and sprinkled some ATHENOS Feta on top.
I also drizzled a little balsamic vinaigrette on my salad once i served it. This was seriously an awesomely unique take on a salad. I loved that it was different, but still very simple and fresh.
Of course, if you’re not into the whole salad thing, you could melt some feta on your sweet potato fries, for some wicked awesome cheesy fries. And I’m sure that would also be just perfect. But, you know, have some spinach on the side for the nutrient-factor.
I paired this salad with an easy swordfish with citrus pesto, which I’ll post for you later today (we don’t want to give you salad overload here at WANM!).
Feta Friday Giveaway:
Since it’s Friday (YAY! WOOT!) we’re holding another Feta Friday Giveaway. Here’s the sweet prize pack you could win:
• Free ATHENOS Feta coupon
• 1-month membership to LIfeTime Fitness
• ATHENOS Feta water bottle
• ATHENOS Feta recipe booklet
• Fit & Fresh Salad Container
• Built NY Lunch Bag
To enter, just leave a comment on this post letting us know what you’ll be cooking/eating this weekend by Tuesday at 11:59 p.m.! Blog and tweet about the giveaway for extra entries!