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Baked Sweet Potato Curly Fries BBQ Honey Mustard

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.

* Recipe *

Baked Sweet Potato Curly Fries and BBQ Honey Mustard

  • Prep Time: 20m
  • Cook Time: 35m
  • Total Time: 55m
  • Serves: 2
  • Yield: 2 servings


  • 1 medium sweet potato
  • 1 tablespoon avocado oil
  • pinch salt
  • 2 tablespoons dijon mustard
  • 1 tablespoon BBQ sauce
  • 1 teaspoon honey


  1. Heat your oven to 375 degrees and coat a baking sheet with oil
  2. Prep your sweet potato by washing it thoroughly, drying it, and then cutting off each end so they’re flat
  3. Using the B blade of your spiralizer, spiralize your sweet potato
  4. Toss your sweet potato curls in a spoonful of avocado oil and sprinkle with salt
  5. Place the curls on the baking sheet in a single layer, and bake for 15 minutes
  6. Flip and bake for another 10-15 minutes, or until your fries are crisp on the outside, soft in the middle
  7. In a small bowl, stir together your dijon mustard, BBQ sauce, and honey
  8. Dip and enjoy!
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Food Specialist

Hey, I’m Claire. I’m a 20-something registered dietitian with a penchant for real food (ft. lots of veggies), accented by the occasional wine-fueled night out with girlfriends. The Petite Professional is where I document my journey to master the balancing act, hoping that I can help you do the same along the way. Read More…

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