Like I told y’all a couple posts ago, I’m preparing for a move (back) to Austin in just two weeks. One of the things I’m most excited about is moving into my first big girl one bedroom apartment. While I haven’t been on the blog much recently, I’ve been going HAM on Pinterest planning my ladypad vibes– mid-century modern mixed with a bit of eclectic bohemian. The cherry on top was buying this couch!
(Speaking of, do y’all wanna see home decor posts/vids? LMK in the comments)
And the sprinkles on top of that is the much more spacious, user-friendly kitchen I’m about to transition into. My biggest gripe with my current place is that the kitchen is teeny tiny, with limited storage and counter space. It’s sort of a home cook/food blogger’s nightmare, and it’s definitely affected the volume of recipes I’ve been able to develop for you guys.
Fortunately, that all ends soon! Until then, here’s a super simple recipe that’s part of my “use your spiralizer more” mission. It’s one that’ll surely become easier once I can move it from my front hall closet to my kitchen.
It’s the little things.
- 1 medium sweet potato
- avocado oil, or your cooking oil of choice
- sea salt
- 2 tablespoons dijon mustard
- 1 tablespoon BBQ sauce
- 1 teaspoon honey
- Heat your oven to 375 degrees and coat a baking sheet with oil
- Prep your sweet potato by washing it thoroughly, drying it, and then cutting off each end so they're flat
- Using the B blade of your spiralizer, spiralize your sweet potato
- Toss your sweet potato curls in a spoonful of avocado oil and sprinkle with salt
- Place the curls on the baking sheet in a single layer, and bake for 15 minutes
- Flip and bake for another 10-15 minutes, or until your fries are crisp on the outside, soft in the middle
- In a small bowl, stir together your dijon mustard, BBQ sauce, and honey
- Dip and enjoy!