Baked Sazón Sweet Potato Fries with Tofu Lime Dip

*Guest post by Cristina Curp (@thecastawaykitchen)*

My familia is big on gatherings and parties. Every time we’re together, which is about once a week we always put out grazing plates and snacks. After all, feeding people is how we say you’re welcome here and I love you. Over the years these snacks have evolved. These days I like to stick to something that will make my body feel good. While I learned to cook from my mother, now she learns new and healthy ways to feed the family from me! 

~ SAZÓN SWEET POTATO FRIES WITH TOFU LIME DIP ~

Serves: 5 | Prep Time: 10 minutes | Cook Time: 40 minutes 

Ingredients:

  • 1 lb. Japanese sweet potato
  • 1 lb. jewel sweet potato 
  • 5 tablespoons extra virgin olive oil, divided 
  • Half a block extra firm non-gmo tofu, diced 
  • 1 1/2 teaspoons Sea Salt, divided 
  • 1 teaspoon Loisa Adobo
  • 3 limes, juice of 
  • 3 garlic cloves, peeled 
  • 2 springs fresh oregano
  • 2 tablespoons water 
  • 2 tablespoons Loisa Sazón
  • 1 tablespoon dried Parsley

Instructions:

  1. Preheat the oven to 400F. Wash and dry your potatoes and cut them into ¼ inch thick fries. Toss with 2 tablespoons of olive oil and spread out over 2 sheet pans. Roast for 30 minutes. 
  2. While the fries bake, combine the tofu, ½ teaspoon salt, 1 teaspoon Loisa Adobo, lime juice, water, 2 tablespoons of olive oil, vinegar, oregano and garlic in a blender or food processor and blend until smooth and creamy. Transfer to a small bowl. 
  3. In a ramekin mix together the Loisa Sazón, remaining salt and dried parsley. 
  4. After the 30-minute mark, use a spatula to transfer the fries to a large bowl. Drizzle with 1 tablespoon olive oil, and Sazón mix. Toss well until all the fries are lightly coated. Transfer the seasoned fries back to a sheet pan and bake for another 10 minutes. 
  5. Serve the fries hot with the Tofu Lime sauce on the side. Extra lime wedges are always welcome.

A little bit about Cristina Curp

Cristina Maria Curp is the founder of popular food blog TheCastawayKitchen.com, author of Made Whole and Made Whole Made Simple cookbooks, co-host of Body Wise Podcast, and life long foodie. She grew up in Miami, the daughter of Cuban immigrants, Cristina spent her childhood in the kitchen with her Mami and Abuelas. Food has always been her love language. Later as a restaurant chef, she expanded her culinary prowess to incorporate worldly flavors into her cooking. At thirty years old and suffering daily from pain and inflammation Cristina decided to learn how to cook to heal her body. Now she shares delicious, inventive recipes that are allergen-friendly, anti-inflammatory, and help her and others live pain-free! She splits her time between Alexandria, VA and Tampa, FL with her husband, son, and mini schnauzer. 

Look for more of Cristina Curp below! 

Blog: TheCastawayKitchen.com

Amazon Book Page: https://amzn.to/35vMz0v 

Made Whole: https://amzn.to/2QvQjuA 

Podcast: https://thecastawaykitchen.com/body-wise-podcast/ 

3 comments

Hi Belen! Yes absolutely, this recipe works with pretty much any potato or sweet potato! Cooking times may differ slightly so simply keep an eye on the oven :-)

Scott February 02, 2021

Hi, this recipe looks very good but just wondering about the Japanese sweet potato and the jewel sweet potato. I’ve never heard of them and actually have never seen them in my area so can I just use regular sweet potatoes and Yam? Thank you.

Belen Medina February 02, 2021

Hi, this recipe looks very good but just wondering about the Japanese sweet potato and the jewel sweet potato. I’ve never heard of them and actually have never seen them in my area so can I just use regular sweet potatoes and Yam? Thank you.

Belen Medina February 02, 2021

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