This Tailgating Snack of Baked Sweet Potato Fries with Mac & Cheese Sauce and Chimichurri is filled with yummy veggies, herby Chimichurri Sauce, and creamy rich Mac & Cheese Sauce. It’s like the best of all worlds on one plate. Healthy, yet decadent. Fresh, yet rich and creamy. And all those colors! And yes, it is as yummy as it looks!
The Chimichurri Sauce (you’ll find the recipe here) makes more than you need for these fries. But, it’s great to keep in the fridge for a few days. Serve the leftovers on any steak, fish, or tofu. It’s great on tacos or enchiladas. Dip your bread into it. Serve it over baked potatoes. The ideas are nearly as open as your imagination. Make the Chimichurri in advance of serving the Sweet Potato Fries. Heck, you can even make it a day or two before if you’d like.
This Mac & Cheese sauce is super easy to make, and takes practically no time at all. You can even make the Mac & Cheese Sauce while the fries bake. The Mac & Cheese Sauce also makes more than you’ll need for these fries. Just cook up some pasta, and toss it in the leftover sauce, and you have an awesome lunch for tomorrow. I love green peas or broccoli in my mac & cheese, so I add those as well. (If the Mac & cheese Sauce thickens too much, just thin it with a little pasta cooking water.) We ate our leftover Mac & Cheese pasta with some of the leftover Chimichurri Sauce as well.
And, as for the sweet potato fries, I started cutting mine with a mandoline. Nice, perfect little fries. But, I found that the hard sweet potato was a bit difficult to pass through the blade (and I’m always REALLY careful when I use the mandoline). So, I decided to give up on that, and simply cut them with a knife. It was actually much easier that way. Also, you could use those store-bought bags of frozen sweet potato fries to save yourself a little time if you’d like. I’ve found that some of those frozen ones are pretty good, and the ingredients are pretty straight-forward.
And, with that, I wish you happy Tailgating snacks, as it’s all month long on the blog!
- 2 tablespoons unsalted butter
- 2 tablespoons potato starch (or cornstarch or all-purpose flour)
- 1 cup whole milk
- ½ teaspoon Kosher salt
- 1 ¼ cup shredded white cheddar cheese
- Freshly ground pepper to taste
- In a medium saucepan over medium-low heat, melt the butter, and slowly add the potato starch, whisking it into the butter. Cook about 1 minute to allow the mixture to thicken. Add the milk, whisking constantly, and cook for about 5 minutes until the sauce thickens. Stir in the salt. Remove from heat, and slowly stir in the cheese until completely melted. Add pepper to taste.
- This Mac & Cheese Sauce makes more than you'll need for the Sweet Potato Fries. Cook up some pasta and toss the pasta in the leftover sauce and you have yourself an awesome lunch!
- 1 large sweet potato, scrubbed clean
- 1 tablespoon olive oil or light flavored oil of your choice
- ½ teaspoon ground cumin
- ¼ teaspoon salt
- Freshly ground pepper
- Preheat oven to 400° F.
- Cut sweet potato into long strips lengthwise, about 1/2 inch, square. You want your sweet potatoes to be roughly uniform in size so they all cook at about the same rate.
- Place the cut sweet potatoes in a large cast iron skillet or on a baking sheet, and drizzle with oil, sprinkle with cumin, salt, and pepper, and toss to coat. Roast in 400° F oven, turning occasionally, for 30-35 minutes, or until crisp and browned outside and just tender inside.
- Chimichurri Sauce
- Baked Sweet Potato Fries
- Mac & Cheese Sauce
- Make Chimichurri Sauce in advance, even up to a day or two before. Store it in a tightly covered jar in the fridge.
- Cut and bake sweet potato fries.
- While the fries bake, make Mac & Cheese Sauce.
- Carefully remove fries from oven, and arrange on a serving plate. Drizzle with Mac & Cheese Sauce, and top with Chimichurri.
- Stand back as people rush to eat these yummy tailgating snacks!