Baked Sweet Potato Fries & Cheese Twists (Puff Pastry) Recipe

<ul class="ingredients-main-list"><li class="ingredients-single-item">For the Sweet Potato Fries:</li><li class="ingredients-single-item">2 large sweet potatoes (about 500g)</li><li class="ingredients-single-item">2 tbsp olive oil</li><li class="ingredients-single-item">1 tsp paprika</li><li class="ingredients-single-item">1 tsp garlic powder</li><li class="ingredients-single-item">½ tsp dried thyme (or rosemary)</li><li class="ingredients-single-item">½ tsp salt</li><li class="ingredients-single-item">¼ tsp black pepper</li><li class="ingredients-single-item">1 tbsp cornstarch (helps achieve crispiness)</li><li class="ingredients-single-item">For the Cheese Twists:</li><li class="ingredients-single-item">320g ready-rolled puff pastry sheet</li><li class="ingredients-single-item">100g grated mature cheddar (or Gruyère)</li><li class="ingredients-single-item">25g grated Parmesan cheese</li><li class="ingredients-single-item">1 tsp dried oregano</li><li class="ingredients-single-item">¼ tsp cayenne pepper (optional)</li><li class="ingredients-single-item">1 egg, beaten (for egg wash)</li><li class="ingredients-single-item">¼ tsp flaky sea salt (for sprinkling)</li></ul>

<ul class="equipment-main-list"><li class="equipment-single-item">2 large baking sheets</li><li class="equipment-single-item">Parchment paper</li><li class="equipment-single-item">Sharp knife or mandoline</li><li class="equipment-single-item">Pastry brush</li><li class="equipment-single-item">Wire cooling rack</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Preheat your oven to 200°C (fan 180°C). Line two large baking sheets with parchment paper – one for the sweet potato fries and one for the cheese twists.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>For the sweet potato fries: Scrub the sweet potatoes thoroughly but leave the skin on for extra fiber and texture. Cut them into evenly sized sticks about 1cm thick. Try to keep them uniform in size so they cook at the same rate – this is crucial for achieving fries that are crispy outside and tender inside.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Place the sweet potato sticks in a large bowl and soak in cold water for 10 minutes. This removes excess starch and helps them crisp up during baking. After soaking, drain thoroughly and pat completely dry with kitchen towels – moisture is the enemy of crispiness!</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Return the dried sweet potato sticks to a clean bowl. Sprinkle over the cornstarch and toss until lightly coated. The cornstarch creates a thin layer that helps achieve a crispier exterior. Then add the olive oil, paprika, garlic powder, dried thyme, salt, and pepper. Toss until evenly coated.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Arrange the sweet potato fries in a single layer on one of the prepared baking sheets, ensuring they don't touch each other. Overcrowding will cause them to steam rather than crisp. Place in the preheated oven.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>While the sweet potatoes begin baking, prepare the cheese twists. Unroll the puff pastry sheet on a lightly floured surface, keeping it on its parchment if it comes with it. The cold pastry is easier to work with and will produce flakier results, so don't let it warm up too much.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>In a small bowl, mix together the grated cheddar, Parmesan, dried oregano, and cayenne pepper (if using). Brush the puff pastry lightly with beaten egg, then sprinkle the cheese mixture evenly over half of the pastry sheet, leaving a 1cm border around the edges.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Fold the uncovered half of the pastry over the cheese-covered half and press down gently to seal. The egg wash acts as a glue here. Use a rolling pin to lightly roll over the top, which helps the cheese adhere to the pastry layers.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Using a sharp knife, cut the pastry into approximately 2cm wide strips. Take each strip and twist it several times, holding both ends and spinning in opposite directions. Place the twisted strips on the second prepared baking sheet, leaving space between them as they will expand during baking.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Brush the cheese twists with the remaining beaten egg and sprinkle with flaky sea salt. The egg wash gives them a beautiful golden color as they bake, while the salt enhances the savory flavors.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>Check on the sweet potato fries (they should have been baking for about 15 minutes now). Carefully flip them over using a spatula and return to the oven. Place the cheese twists in the oven at the same time.</li><li class="MethodStepper"><h4 class="step-title">Step 12</h4>Bake the cheese twists for 12-15 minutes until puffed and golden brown. The high fat content in the butter of the puff pastry creates steam during baking, which separates the layers and creates that beautiful flaky texture. Remove when done and place on a wire rack to cool slightly.</li><li class="MethodStepper"><h4 class="step-title">Step 13</h4>Continue baking the sweet potato fries for an additional 5-10 minutes until they're crispy on the outside and tender inside. They should have caramelized edges due to the natural sugars in the sweet potatoes. Total baking time for the fries will be around 30-35 minutes.</li><li class="MethodStepper"><h4 class="step-title">Step 14</h4>For maximum crispiness, once you remove the sweet potato fries from the oven, let them rest on the baking sheet for 5 minutes before serving. This allows excess steam to escape and the exterior to set up properly.</li><li class="MethodStepper"><h4 class="step-title">Step 15</h4>Serve both the sweet potato fries and cheese twists warm. They complement each other wonderfully – the sweet, earthy fries balancing the rich, savory cheese twists. Enjoy as is or with your favorite dipping sauce!</li></ol>