Oven-baked sweet potatoes fries

These baked sweet potatoes are a great alternative to the standard fried ones. Of course, the result is different but this version is mouthwatering!

Do you know that:
– Sweet potatoes are a rich source of fibre (happy gut), minerals and vitamins;
– 80 g of sweet potato (1 medium) count towards 1 of your 5 a day.

Courgette ricotta fritters

  • Difficulty: super easy
  • Print


  • 2 courgettes, coarsely shredded
  • 1/2 leek, very thinly sliced
  • 2 medium eggs
  • 1 tsp lemon zest
  • 1 tsp baking powder
  • 95g flour
  • Pinch of salt and pepper


  1. In a large bowl, combine the courgettes, leek, ricotta, eggs, lemon zest, salt and pepper. Stir well, then stir in the flour mixed with baking powder just until fully incorporated.
  2. Line a large baking sheet with paper towels. In a large pan, heat 1/4 inch of olive oil until shimmering. Add 2 Tbsp of the courgette batter to the hot oil, spreading them to form the fritters.
  3. Fry over moderately high heat, turning once, until browned and crisp, about 3-4 minutes. Drain the fritters on the paper towels and serve right away.
  4. Tip: make them ahead and re-heat in a 180°C oven.


  • 1 sweet potato
  • 2 tbsp olive oil
  • 2 tbsp corn starch flour (for the crunchiness)
  • 1 tsp smoked paprika
  • 1 tsp dried Rosemary
  • salt
  • pepper


  1. Preheat the oven at 200°C
  2. Peel and slice the potatoes into batons
  3. Mix together in a bowl the potatoes with corn starch, olive oil, smoked paprika, rosemary, salt and pepper. Mix well!
  4. Cover a baking tray with parchment paper and bake for around 25/30 minutes (make sure to stir the potatoes after the first 15 minutes).

Paired them with your favorite dip or with a quinoa and greens salad, hummus and avocado


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