Oven baked Sweet Potato Fries with Kid friendly Tomato and Cucumber Salsa
No matter how much food I pack in my children’s lunchboxes, they always seem to come home ravenous.
That iffy time between the end of the school day and dinner time is often difficult to stick to a clean eating plan. It would be really easy to swing by the local bakery or convenience store (just to stop the whinging). Thankfully, with four kids, this would work out expensive, so I have an added incentive to cook at home.
As my grandparents got older they would have an early dinner at around 3pm in the afternoon and then a small snack before bed. Ideally, my children would be ready to eat dinner after school too because they would eat anything!. But then we wouldn’t be able to have that evening meal with Dad, so I try not to let them eat anything that would ruin their appetites for dinner.
Oven baked Sweet potato fries are an awesome afternoon snack. Serve them on their own with a bit of sea salt or with a bowl of kid friendly Tomato Salsa. My oldest daughter likes to add some fresh chilli to hers, but the younger kids prefer the ‘non-burny’ version that I use here.
- 2 large Sweet Potatoes (about 1/2 potato per child. Slice really finely, leaving the skin on)
- 1 tablespoon of olive oil or rice bran oil
- sea salt
- Tomato Salsa
- 2 large ripe tomatoes (diced)
- 1/4 red onion (finely sliced)
- 1/2 cucumber (diced)
- 1 ripe avocado (diced) OPTIONAL
- 1 tablespoon fresh parsley
- 2 tablespoons Balsamic Vinegar
- Salt and Pepper to taste
- Preheat oven to 300 Fahrenheit.
- Line one or two oven trays with parchment paper. Make sure fries are evenly spread out and not on top of each other otherwise they won’t crisp up well.
- Sprinkle salt and oil on top.
- Bake for 20 – 30 min until golden. They will crisp up more once they start to cool.
- To make up the Salsa: Mix all ingredients together. Serve with Fries and a spoon of sour cream or Greek yogurt.