Sriracha provides the perfect subtly spicy kick to balance out the natural sweetness of sweet potato fries.
French fries, ketchup, hot sauce…. can you tell I’m pregnant? This baby is begging for carbs, around the clock. Of course, I could play the craving card and have my husband run through the drive through on the way home from work but I worked my tail off to lose 65 lbs last year so you better believe I will not be gaining it all back.
So what is a french-fry-craving-pregnant-gal to do? Find a happy medium. With a little help from my friends at Alexia, not only did I have crispy sweet potato fries on the table in 20 minutes but I saved myself hundreds of calories.
A typical side of sweet potato fries at a restaurant will run you 500-600 calories a serving. A large order of fries from a fast food joint will cost you 25 g of fat. Making your own at home without the guilt? Priceless.
If you’ve never tried sriracha, you must get on the band wagon. It provides a deep but delicate heat with a hint of sweetness and is my favorite condiment for curries, fried rice, Asian noodle soups and more. We almost always have it on the dinner table and I think you should too. 🙂
Your fork is waiting.
- 1 package Alexia Sweet Potato Fries with Sea Salt
- 6 tablespoons ketchup
- 2 tablespoons sriracha
Bake sweet potato fries according to package instructions.
While fries are baking, mix together ketchup and sriracha in a small bowl. Check for heat level and and adjust accordingly.
Serve fries hot with sriracha ketchup on the side.
Like it spicy? Add more sriracha. Prefer it on the mild side? Add more ketchup or a bit of honey to balance out the heat.
Disclaimer: I am a proud member of the Alexia food blogger Tastemaker program. As always, all thoughts are my own.