It’s been a while. At the risk of sounding delightfully cheesy, I’m just going to come right out and tell you why I’ve been away…I found the love of my life, and I married him in the fall. Not to distract from the food, but this is the kind of love that I want to shout from the rooftops every single day. He fills me to bursting with the most incredible joy…and he’s the best sous chef I’ve ever had.
Now, I’ve made this recipe probably five or six times for him and some friends (with rave reviews), but the time I normally set aside to write was taken up by wedding planning and kitchen remodeling. Those are both wrapped up, so here I am, ready to reset and finally tell to you about this “more is more” recipe I created almost a year ago.
When I came up with this dish, I was scouring the web for various loaded/smothered/covered sweet potato fries recipes and all that popped up were Mexican/California style fries with black beans, jalapeño, and sour cream. While that’s a pretty strong offering, I was hankering for something with a Mediterranean twist. The tahini sauce and fried egg components came to me first, and the rest fell into place like dominoes straight into my belly.
Ready? Gird your loins…you’re gonna slice up some sweet potatoes and onion (the thinner you cut, the faster dinner will be on the table) with olive oil, smoked paprika, and garlic. While those are cooking, mince your chives, slice up your tomatoes, and whisk together the lemon tahini sauce. When the potatoes are fork-tender, you’re going to taste them to make sure they’re seasoned just right, then dot the top with tomatoes, drizzle the tahini sauce all over the top, squirt as much Sriracha as you like, and sprinkle the chives and crumbled feta all over. Top each portion with an over-easy egg, and dive in. Can I get an “Amen”?!
This is a perfect quick, healthy, and extremely satisfying dinner all on its own, but it would make for a killer side dish too. I try to always keep sweet potatoes and onions on hand, and I always have feta, Sriracha, and tahini in my fridge. But if you’re missing some of the other toppings, try subbing scallions or even arugula for the chives and sub thinly sliced red pepper or sun-dried tomatoes for the fresh tomatoes.
More is More Loaded Sweet Potato Fries
- 1 large yellow onion, sliced into thin half-moons
- 3 large sweet potatoes, skin on, sliced into thin wedges
- Salt and pepper to taste
- 3 tablespoons olive oil
- 2 teaspoons smoked paprika
- 5 garlic cloves, smashed with the side of a kitchen knife, skins discarded (or 1 tablespoon garlic powder)
- 1/2 cup crumbled feta
- 2 tablespoons minced chives
- Sriracha hot sauce to taste
- 3/4 cup quartered grape tomatoes
- Fried egg (one per plate – a fresh fried egg is best for any leftovers)
- Juice of 1 medium lemon
- 2 tablespoons olive oil
- 2 tablespoons water
- 1/2 teaspoon pepper
Preheat the oven to 425 degrees. With your hands, toss together the first six ingredients (onion through garlic) on a large rimmed baking sheet. Bake for 10 minutes, toss, and bake for about 10 minutes more, or until the sweet potatoes are fork-tender.
While the sweet potato mixture is roasting, prepare the chives and tomatoes. Whisk together all the ingredients for the tahini sauce. A minute or two before you pull the sweet potatoes out of the oven, start frying your eggs. (I prefer over-easy so that the yolk becomes part of the sauce.)
Taste the sweet potatoes to make sure the seasoning is right, then top with the tomatoes, drizzle the tahini sauce and Sriracha all over the top in a diagonal pattern, sprinkle with the feta and chives, and lastly top with the fried egg. Enjoy immediately.