sweet potato curly fries with yogurt, sriracha, and cilantro

we're installing our new dishwasher today!!!! well, errrm, eggboy's installing it. i'm sitting on the couch eating a breakfast panzanella and waiting until the kitchen is cleared of all of the dishwasher-installing tools so that i can work on dirtying some dishes to christen the thing. i've got lots to make today! tomorrow my friends and i are serving a giant hummus feast in fargo, so there are chickpeas to soak, labnehs to drain, zhougs to blend, etc. etc. etc. what are you up to this weekend?? are your gardens planted? are you reading anything good? tell me tell me, just don't. mention. how. much. you. hate. the. new. instagram. logo. we're better than that. 

i have fries for you! they are inspired by a roasted squash dish from plenty more that i made for a dinner party when it was still slightly cold out. you basically roast squash in cinnamon and then cover it with yogurt, sriracha, and a bright cilantro garlic sauce that dashes all of your beliefs that a cinnamon-y squash should be exclusive to the fall. that's why i like it, its flavors are vaguely seasonally ambiguous and they work together like a well-oiled machine.

so because it's my birthday month* i've lowered the brow and adapted this experience to sweet potato fries. and they're curly, à la ali! they're crispy, salty, unexpectedly refreshing, and as flavorful as they are colorful. and fun/messy to eat, so b.y.o. wet wipes. 

*why is this month different from all other months? in this month we eat french fries with abandon!!!

for a lazier option: put these toppings on sweet potato chips.

for a baked option: put these toppings on sweet potato oven fries.

sweet potato curly fries with yogurt, sriracha, and cilantro

makes 4 servings (but it's fries so what are serving sizes really?)


cilantro sauce:

25 sprigs fresh cilantro (stems and leaves), roughly chopped, plus additional leaves for serving

1 clove garlic

1/4 c olive oil

kosher salt and black pepper


oil, for frying

2 large sweet potatoes (about 2 lbs), spiralized on blade c

kosher salt



plain greek yogurt



to make the cilantro sauce, combine the cilantro, garlic, and olive oil in a food processor and blend to combine. season to taste with salt and pepper.

to make the fries, heat about 2 inches of oil in a heavy pot to 360ºf. fry the potatoes in batches until lightly browned and crispy. transfer to paper towel or rack. sprinkle with a big pinch of salt and a small pinch of cinnamon. 

to assemble, drizzle with the cilantro sauce and yogurt. dot with sriracha and sprinkle with fresh cilantro leaves. serve immediately and enjoy! 


ful medames with hummus

ever since eggboy read an article about how people in blue zones eat a lot of beans, we’ve been trying to eat more beans! well, he doesn’t actually need to try because a typical snack for him is literally just a can of beans drained and sprinkled with sesame seeds. but i need to put some effort into my bean intake. i need lots of added flavors, like garlic and lemon and spicy stuff, and it all needs to be accompanied by that bean song, 

beans beans the musical fruit, the more you eat, the more you toot!

or maybe you’re more used to this version:

beans beans they’re good for the heart, the more you eat, the more you fart!

(which one are you?)

and in a wild turn of events, we happen to be very on trend with this bean business since 2016 has been named the international year of pulses! yessss. (what is a pulse? pulses include lentils, beans, dry peas, and chickpeas!) so to kick off this glorious year, i’m making ful medames! 

ful medames is a popular dish in north africa and the middle east that consists of warm mashed fava beans and tons of garlic, olive oil, and lemon juice, it is so good you’ll sing. it’s often served for breakfast and topped with onion, parsley, and possibly an egg, but i like it at all times of day, especially plopped on hummus and sprinkled with cumin and red pepper or la boîte’s izak blend. unlike my firm beliefs that hummus must must must be made by soaking and boiling dried chickpeas, making ful with canned favas is totally acceptable. which is good because dried favas can be very hard to find. so next time you’re in the bean section, grab some favas and cook up this tasty thing!

ful medames with hummus

makes about 6 servings


2 (14-ounce) cans fava beans, drained
1/2 cup olive oil, plus more for serving
4 large cloves garlic, smashed or very finely minced
1/4 cup lemon juice
3/4 teaspoon kosher salt
1 batch hummus 
Chopped onions, for serving
Chopped fresh parsley, for serving
Hard boiled eggs, for serving
La Boîte’s izak blend or cumin and crushed red pepper, for sprinkling
Fresh pita, for serving


in a large skillet, combine the beans and olive oil and bring to a simmer over medium heat. simmer for 5-10 minutes, until soft, mash them up with a wooden spoon to your desired consistency, and then mix in the garlic, lemon juice, and salt. taste and make adjustments as desired. to serve, spread a plate or shallow bowl with hummus, top with a plop of ful, a sprinkle of chopped onions, fresh parsley, and a hard boiled egg or two. drizzle with a coating of olive oil and then sprinkle with cumin and crushed red pepper or izak. serve with warm fresh pita and enjoy!


this post was sponsored by usa pulses & pulse canada! hooray for 2016 being the international year of the pulse! pulses are good for the health as well as the environment, so all year long (and beyond!), eggboy and i will be challenging ourselves to eat pulses at least once a week and throughout the year i’ll be sharing recipes for all sorts of pulses. if you’d like to join in on the fun, head over to pulsepledge.com and take the pulse pledge with us!!

olive oil baharat sweet potato chips

greetings from deep fried foods week! i have been spending my days in ratty old painting clothes, frying up all of the recipes for my book and the upcoming hanukkah season over and over and over again, and listening to justin bieber.

(because i am a fan of justin bieber now. omg. i don't even call him justin bieber, it's just bieber and eggboy doesn't approve. but! i like his new album! and when i listen to it i feel similarly to how i felt in 2009 about owl city: fun, ready to dance, and maybe in the mood for some internet shopping because in 2009 i did all of my holiday shopping on 5th avenue with owl city fireflying in my t-mobile sidekick earbuds, or something... i've also been really really into that disclosure/lorde song that they ***nailed*** on snl last weekend.)

ok, so now you know the vibe of my kitchen these days. fry stuff, eat it, make every attempt to dance it all off, repeat. watch master of none. don't think about skinny jeans. i know it was a really dumb decision from a health standpoint to book all of my fried food into one week (i ate latkes and schnitzel yesterday, that's it), but from a cleanup perspective, all is going well up in here! 

i recently learned a really great new thing about frying. last month i took a trip to the california olive ranch (those are their olives being harvested in the photos!) and among my biggest takeaways from the trip, in addition to the v fun times spent with lindsey and grace, was that the smoke point of good fresh olive oil is actually high enough to allow deep frying. like 425º high. i've always thought that canola and vegetable oil were best for frying, but finally i got home and fried some cauliflower and potato chips in ca olive ranch's olive oil and it worked. no smoke at all. it was like magic, only then i googled it and by the looks of how many articles there are about it, i think i am one of the last people to learn this... whatever! i get to eat all of the chips by myself with less guilt now.

this chip recipe is the easiest recipe ever. it's just fried sweet potatoes dusted with baharat, which is a middle eastern spicy situation that's got a little bit of cumin and some mad fall flavors going on, like cinnamon and nutmeg. it's super wonderful and these chips are likely something i'll make again after thanksgiving with any leftover sweet potatoes that didn't make it into the casserole.

olive oil baharat sweet potato chips


good olive oil, for frying (like california olive ranch)

1 large sweet potato, thinly sliced with a mandoline

kosher salt

1 tsp baharat, or to taste

1/4 tsp sugar

garlic and onion yogurt sauce, for dipping


in a heavy pot fitted with a thermometer, heat about 2" olive oil to 360º. fry the potato slices in batches until browned and crispy, 1 1/2-2 minutes. transfer them to a paper towel. sprinkle with salt, baharat, and sugar, and enjoy!


thank you so much to the california olive ranch for sponsoring this post! their olive oil is some of the best olive oil i've ever had and i am so excited to be partnering with them on posts over the next year!


ricotta stuffed whole wheat challah (and everything else that i ate over labor day weekend)

one uncrustable pb + j // at adult summer camp, to soak up the fireside marshmallow vodka and to fuel a late night game of heroes' quest with my new camp friends. i was the wizard! i named him frank and killed an ork with my sword and we totally crushed that game. 

one breakfast beer // if you've ever been sad that your summer camp days are behind you, just sign up for adult summer camp and then embrace the nice bearded guy at the breakfast buffet who is dispensing fancy breakfast beer from a keg.

another uncrustable pb + j // in the car on the way to minneapolis!

a pile of cherry tomatoes from our garden // also in the car on the way to minneapolis and while considering the idea that cherry tomatoes are nature's gushers. would you agree?

a vegetarian jimmy john's sammich // i think i'm becoming a vague vegetarian.

coconut bacon // no really, i actually think i'm becoming a vegetarian.

a roasted cauliflower and chickpea taco // prepared by none other than a couple cooks!!!! **happy dance** 

an ottolenghi's black pepper tofu taco // i brought tofu to a party. who am i. 

a boozy beef banh mi taco // melissa made beef and when melissa makes beef you stop entertaining the idea of becoming a vegetarian. 

pie, cookies, one luxurious bite of a morning bun // the details of which i must keep secret because they were test runs of recipes for sarah's book (!!!!) ohmygah, you're going to absolutely *need* that book. 

a variety of swedish pancakes // savored in #thefauxhouse over blog shop talk, glorious blog shop talk <3

one bite of many different glam doll donuts // with my brunch club ladies! 

a pile of salad // from whole foods on our drive back from minneapolis. our options were: stop at the state fair for dinner of fried things on a stick or stop at the whole foods for vegetables and more vegetables. we chose the opposite of yolo-ing on that one but now we have really fantastic hard-to-find-in-our-little-town vegetables for the week and i am so excited about it. 

ricotta stuffed whole wheat challah // i made these mini loaves of challah for the drive to summer camp on friday night! they were kind of in celebration of friday pizza night, because when you eat cheese stuffed bread with a fresh tomato, you basically have pizza. 

you can go a few different directions with these little loaves. i made a few personal-sized rolls and a few that are perfect for sharing with a friend (or perhaps... a date!). you could also make one large loaf, but that's not as fun. i tossed a bunch of za'atar into the dough to add extra flavor, and topped them with pumpkin seeds and sesame seeds for protein and prettiness. the seeds also add such crunchy textural fun to a fluffy challah and creamy ricotta party. these loaves are round because rosh hashanah is coming up (!!!), and yeah, with the whole wheat and seeds and everything they're definitely healthier than last year's marzipan challah and brown sugar challahbut you should go check those out too because the more challah the better the new year!

ricotta stuffed whole wheat za'atar challah mini loaves with pumpkin seeds and sesame seeds

makes 8 personal rolls or 4 medium shareable loaves



2 1/4 tsp (1 packet) active dry yeast

3/4 c warm water

1/4 c + 1 teaspoon sugar

1 tsp kosher salt

2 c all-purpose flour, plus more for dusting

1 1/4 c whole wheat flour

1/4 c za'atar, optional

2 large eggs

1/3 c flavorless oil, like canola or vegetable


1 c ricotta cheese

additional shredded cheese (optional... i like using a sprinkling of parmesan cheese)

kosher salt

eggwash + topping

1 egg yolk beaten with 1 tablespoon water

pumpkin seeds

sesame seeds

kosher salt + black pepper



In a medium bowl, combine the yeast, warm water, and 1 teaspoon sugar and give it a little stir. Let it sit for about 5 minutes, until it becomes foamy on top. 

Meanwhile, in a large bowl or the bowl of stand mixer fitted with a dough hook, mix together the salt, flours, za'atar (if using) and remaining sugar. In a separate medium bowl, whisk together the eggs and oil.

When the yeast is foamy, add it to the dry mixture immediately followed by the egg mixture and stir to combine. Knead, either by hand on a floured surface or with a dough hook for 7-10 minutes, adding more white flour as necessary (but try not too add too much), until you have a smooth and slightly sticky dough.

Transfer the dough to an oiled bowl, cover it with plastic wrap and let it sit at room temperature until it has doubled in size, about 2-3 hours. 

to shape:

Divide the dough into 4 or 8 parts, depending on how big you'd like your loaves to be. Pat them out into long rectangles (about 2 1/2" x 9" for personal rolls, 2 1/2" x 18" for medium loaves) and then spread with a thin even layer of ricotta. top with a sprinkling of additional cheese, if desired, and a sprinkling of salt. Roll up the rectangles the long way so you have long skinny snakes and and pinch the edges well to seal in the cheese. Roll the snakes into spirals to get round loaves and then let them rise for 30 more minutes.

Preheat the oven to 375ºf. 

Brush the loaves with a thin even layer of egg wash and then sprinkle with pumpkin seeds, sesame seeds, salt, and pepper and bake until golden brown. Begin checking for doneness after 25 minutes. Let cool slightly and enjoy! Preferably with a fresh tomato. Do the challah/fresh tomato double fist.


photo credit to alex for that second to last photo (of what melissa titled "the real housewives of food blogging" 😂), and photo credit to eggboy for the photo of me with a wooden spoon that i whittled at camp!!!!