Perfect Air Fryer Sweet Potato Fries

Perfect Air Fryer Sweet Potato Fries are crispy outside and tender inside. Lightly seasoned and golden, they are a delicious addition to any meal. These are a healthy way to indulge  without the guilt. Pair them with your favorite dipping sauce and your side dish is done!

If you’re not the air fryer bandwagon it’s time! They just make everything taste so much better it seems like! Try Perfect Air Fryer Steak with Garlic Herb Butter, Brown Sugar Garlic Air Fryer Salmon and 10 min Air Fryer Shrimp for starters.

Sweet Potato Fries

These are so good. The air fryer will give the potatoes a nice crisp outside and the inside will remain soft and scrumptious. Seasoned to just to taste they’ll go with just about anything.

Full of vitamins and fiber, sweet potatoes are a healthy way to satisfy your French fry cravings. Making them in the air fryer even makes it even better.

Sweet Potato Fry Ingredients

Simple ingredients with magnificent taste.

• Sweet Potatoes: One to two depending on the size of your air fryer
• Olive Oil: Just enough to coat
• Italian Seasoning: One of the best seasonings
• Salt and Pepper: Just to taste

How to Make Air Fryer Fries

Super easy to make!

1. Cut: Peel and cut the potatoes about 1/4 inch thick
2. Toss: Place the potato in a bowl and toss with oil, seasoning and salt and pepper to coat
3. Fry: Place in a single layer in the air fryer on 380 and cook for 12-14 minutes tossing half way through.

Variations

It’s hard to beat these but you can play with the flavors and dips.

• Seasoning: Mix up the spices to your liking. Try a Mexican flair with smoked paprika, chipotle chili powder and cumin. Or go sweet with cinnamon and a touch of brown sugar. Add garlic and onion powder and paprika for a good seasoned fry.
• Dip: Ketchup is a good stand by but sweet potatoes can really go with so many sauces. Try mayo as your base and add chipotle peppers in adobe with a touch of lemon juice and cilantro. Or mayo and your favorite BBQ sauce. Try a dill based sauce or even ranch. The possibilities are endless.
• Freeze: Make several batches and let cool completely. Place in a freezer safe bag and freeze for up to 3 months. Reheat in the air fryer at 360 till heated through.

Tips for Perfect Air Fryer Fries

Anyone who has tried to bake sweet potato fries or fried them knows that it’s hard to get them crispy. Baking them in the air fryer helps, but they still won’t be super crunchy. There are few things you can do to help.

• Potatoes: You don’t have to peel the potatoes if you don’t want to. Cut them the same size as possible. The smaller the better.
• Ends:  Trim the pointy ends off of the potato sticks so the tips don’t burn.
• Coating: Consider a coating of starch on the potatoes after they are tossed with the oil. Cornstarch or arrowroot starch will work. Just a light coating then season as desired.
• Heat: Don’t cook them at too high of a heat. Otherwise it’ll burn the outside and leave the inside a mushy. Baking them at 380 should give them a nice golden outside. If your fryer cooks hot try 360 degrees F.
• Serve: Serve the potatoes ASAP. The longer they sit the more limp they become.
• Soaking: I’ve found that you don’t need to soak sweet potatoes like you do white potatoes. They just don’t have enough starch to make a difference, so you can save yourself some time and step by not doing that.
• Over fill:  Don’t over fill your air fryer. It will ensure the air can circulate evenly and cook them perfectly.

More Sweet Potato Recipes

Sweet potatoes are so good for you and in these recipes they taste amazing too.

• Homemade Sweet Potato Pie
• Sweet Potato Hash
• The Best Sweet Potato Casserole
• Maple Sweet Potato Pancake
• Roasted Honey Cinnamon Butter Sweet Potatoes

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Air Fryer Sweet Potato Fries

Perfect Air Fryer Sweet Potato Fries are crispy outside and tender inside. Lightly seasoned and golden, they are a delicious addition to any meal. These are a healthy way to indulge  without the guilt. Pair them with your favorite dipping sauce and your side dish is done!

Course Side Dish

Cuisine American

Keyword air fryer sweet potato fries, Sweet Potato Fries

Prep Time 10 minutes

Cook Time 12 minutes

Total Time 22 minutes

Servings 4 People

Calories 81kcal

Author Alyssa Rivers

Ingredients

• 1-2 sweet potatoes
• 1 tablespoon olive oil
• 1 teaspoon Italian seasoning
• salt and pepper

Instructions

• Peel the sweet potato. Slice into long strips 1/4 inch wide. In a medium size bowl add the sweet potato, olive oil, Italian seasoning, and salt and pepper. Toss to coat.
• Add the sweet potatoes to the basket of an air fryer in a single layer. Cook at 380 degrees for 12-14 minutes, tossing the fries halfway through.

Nutrition

Calories: 81kcal | Carbohydrates: 12g | Protein: 1g | Fat: 4g | Saturated Fat: 1g | Sodium: 31mg | Potassium: 190mg | Fiber: 2g | Sugar: 2g | Vitamin A: 8016IU | Vitamin C: 1mg | Calcium: 25mg | Iron: 1mg

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5 ingredient Graham Cracker Toffee (Christmas Crack)

This super easy Graham Cracker Toffee is so delicious and addictive. Perfect for cookie plates to give to neighbors, bring to parties or just to eat! It’s quick and luscious. We love to make this graham cracker toffee every year!

This recipe is similar to my Best Christmas Crack made with saltines and a bit easier than my Homemade Toffee, but just as amazing!

Graham Cracker Toffee

Yes we call it Christmas Crack because it’s that addicting. So I am putting my disclaimer on now. I am warning you, you will not be able to eat just one piece. You should make two batches just to be safe.

With it’s crunchy graham base and buttery sweet middle, then topped with chocolate and nuts, it’s no wonder it’s a favorite. It’s so easy to throw together, and no candy thermometer needed so anyone can make it and be the hero of the day! Make it today!

Christmas Crack Ingredients

Just 5 little ingredients and voilà! Toffee Perfection

• Graham Crackers: The sturdy crunchy base
• Butter: Use salted butter to balance the sugar
• Sugar: You need to use Brown sugar.
• Chocolate Chips: Semi-sweet is what I used.
• Toffee Chips: These are optional really but add that extra toffee crunch and flavor.

Making This Addictive Graham Cracker Toffee

This is so simple you don’t have to worry about getting it wrong. It’s perfect for first time toffee makers.

1. Prep: Preheat the oven to 350 degrees F and line a 9×13 pan with foil and spray with cooking spray.
2. Break: Completely cover the bottom of the pan with graham crackers breaking them as needed.
3. Boil: Bring the butter and sugar to a boil in a saucepan over medium high heat. Stir it constantly as you let it boil till it starts to thicken about 5 min.
4. Bake: Pour over the graham crackers and bake for 7 minutes.
5. Top: Remove from the oven and top with chocolate chips while still warm. Let them sit for a minute or two to melt. Spread evenly over the filling and top with toffee chips. Allow to cool completely and set before breaking into pieces.

Making This Christmas Toffee so Amazing

This is such an easy recipe to adjust and create variations and a few reminders to make divine every time.

1. Stir: You don’t need to watch a thermometer for this toffee, but you do need to stir it constantly to prevent burning. It takes about 5 minutes to reach the color and consistency your looking for. If you feel like it’s burning pull it off the heat. The baking process finishes the caramelization of the toffee.
2. Chocolate Chips:  Put the chocolate chips on as soon as it comes out so that the chocolate will melt easier and faster.
3. Cooling: Cool completely and allow the chocolate to set before cutting. You might need to speed the process by putting it in the fridge or freezer.
4. Variations: This can be so fun to vary with your chocolate or toppings. You can use whatever kind of chocolate you desire, but I prefer the semi-sweet so that it’s not too sweet.
5. Toppings: Be sure to put the toppings on right after the chocolate so it’ll stick. Omit the toffee and use chopped nuts, candy, pretzels, candy cane, chopped mints or cookies for endless possibilities.
6. Pan: For a thinner layer of toffee, use the same recipe but with a cookie sheet instead of 9×13.

Storing Toffee (If you Have Any Left!)

• Storing: Store the toffee in an airtight container away from heat once it has set up to 2 weeks
• Fridge: This can also be stored in the fridge in an airtight container or wrapped tightly in plastic wrap.
• Freezer: Many people love to store this and eat it straight from the freezer. Wrap tightly in plastic wrap and place in a ziploc freezer safe bag for up to 3 months.

More Cookie Plate Favorites

Whether it’s for the neighbor, the office, or for your own family these treats are sure to please.

• Butter Pecan Cookies
• Rolo Pretzel Turtles
• The Best Peanut Brittle
• Ooey Gooey Chex Mix
• The Best Carmelita Cookie Bars

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5 INGREDIENT Graham CRACKER TOFFEE (CHRISTMAS CRACK)

We love to make this graham cracker toffee every year!  It is so addicting and gone in a flash!

Course Dessert, Snack

Cuisine American

Keyword christmas crack, graham cracker toffee

Prep Time 15 minutes

Cook Time 7 minutes

Total Time 22 minutes

Servings 16 Servings

Calories 323kcal

Author Alyssa Rivers

Ingredients

• 10 full-size graham crackers enough to cover the pan
• 1 cup salted butter
• 1 cup light brown sugar packed
• 2 cups semi-sweet chocolate chips
• 1/3 cup toffee bits

Instructions

• Preheat oven to 350 degrees. In a 9x13 inch pan line with aluminum foil and spray with cooking spray.
• Place the graham crackers in a single layer along the bottom. Make sure it is fully lined breaking crackers if needed.
• In a medium saucepan over medium high heat, add the butter and brown sugar. Stir constantly until butter has melted. Let the mixture boil for a few minutes until it starts to thicken.
• Pour over the graham crackers. Bake for 7 minutes.
• Remove pan from the oven and sprinkle with chocolate chips. Use a spatula to spread the chocolate over the top. Sprinkle with the toffee bits.
• Allow to cool completely and harden. Cut into pieces and serve.

Notes

Updated on December 4, 2020

Originally Posted on December 10, 2012

Nutrition

Calories: 323kcal | Carbohydrates: 32g | Protein: 2g | Fat: 21g | Saturated Fat: 12g | Cholesterol: 32mg | Sodium: 165mg | Potassium: 165mg | Fiber: 2g | Sugar: 24g | Vitamin A: 366IU | Calcium: 36mg | Iron: 2mg

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Stuffed Cabbage Soup- Ready in 30 Minutes!

Stuffed Cabbage Soup made with ground beef, rice, cabbage and fresh tomato sauce on your stovetop in just thirty minutes. This hearty rich soup is cozy and perfect for those cold winter nights!

It comes together in 30 minutes so it is easy and idea for a busy day! Serve this soup with a nice Caesar Salad and some Copycat Texas Roadhouse Rolls for the perfect healthy meal!

Stuffed Cabbage Soup Recipe

Similar to Stuffed Cabbage Casserole, this soup is an easier and less involved recipe than the classic stuffed cabbage rolls your grandma used to make. But it still has the classic flavor and warm rich goodness. And just like most soups the leftovers, if you have any are even better.

There are lots of ways to adapt the soup to your liking, which I love. Make it yours however you want, just make it! You won’t regret it, this will quickly become a family favorite.

Soup Ingredients

Using pretty much the same ingredients as a cabbage roll, these come together in a pinch!

• Ground Beef: Use lean ground beef for less fat
• Salt and Pepper: Add to taste
• Onion: Flavor booster
• Butter: For Sautéing the onions
• Cabbage: half a head cut into wedges
• Canned Chopped Tomatoes: Don’t drain this 8oz can
• Canned Crushed Tomatoes: Adds more tomato without the chunks
• Beef Broth: Adds liquid with incredible flavor. You can sub out vegetable broth if desired.
• Italian Seasoning: Perfect combination of spices.Sauté
• Rice: Pre cooked

Making Cabbage Soup

In 30 minutes you can have a hearty dish  on the table.

1. Crumble: In a large pot over medium heat add the ground beef and cook and crumble. Drain and set aside on a plate.
2. Sauté: Cut two Tablespoons butter into the pot and sauté the onions till tender. Remove and set aside with the beef
3. Wilt: Place two more Tablespoons of butter in the pot and add the cabbage and cook till tender and wilted. Add the ground beef and onion back to the pan.
4. Add:  Add in the crushed tomatoes, tomatoes, beef stock, Italian seasoning and let simmer for 15-20 min.
5. Stir:  Stir in the Rice right before serving and add salt and pepper to taste.

How to Make Cabbage Soup in the Slow Cooker

1. Browning: Brown the beef and the cabbage over high heat with the butter like directed.
2. Combine Ingredients: Add the ingredients (except with one less cup of beef stock and don’t add the rice yet) into the slow cooker and cook on high heat for 2 hours or on low heat for 5 hours.
3. Rice: Add in the rice just before serving.

Tips and Variations for Stuffed Cabbage Soup

Most people when making this will boil together all the ingredients which would still be a delicious soup, but with just a couple of adjustments it can be an even more amazing soup!

• Browning: Start by browning the beef really well, getting a good deep browning on the meat.
• Cabbage: Remove the beef you add in the cabbage in a couple of batches, browning the cabbage on high heat before adding in the rest of the ingredients.
• Meat:  This can also be made with ground chicken or turkey to lighten it up. You can also add ground pork to add a bit more spice.
• Bulk:  In addition to using the cabbage you can also add in cauliflower as well to bulk up the soup.
• Beefier: To make the soup richer you can add in some beef base to the liquids or if you are using beef stock, you can also start with double the stock and cook it down in another saucepan before adding it to your soup. I keep beef base on hand instead of boxes of stock because it’s easier to control the strength of the stock. In this soup I would make it double the strength.
• Veggies: If you want to add more vegetables to the soup you can add in some fresh spinach or green peas. You can also dice carrots and celery and add them in when browning the cabbage.
• Freeze: Before adding the rice, let the soup cool and freeze for up to 3 months. Thaw in the fridge and bring to a low simmer on the stove. Add the rice before serving.

More Stuffed Recipes

Recipes with the word “stuffed” in them means they have double the goodness. Try these two for one dishes today!

• Nutella Stuffed Skillet Cookie
• Homemade Stuffed Pizza Bites
• Stuffed French Toast
• Stuffed Poblano Peppers
• Taco Stuffed Avocados

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Stuffed Cabbage Soup

Stuffed Cabbage Soup made with ground beef, rice, cabbage and fresh tomato sauce on your stovetop in just thirty minutes.

Course Dinner, Main Course, Soup

Cuisine American

Keyword cabbage soup, stuffed cabbage soup, stuffed cabbage soup recipe

Prep Time 5 minutes

Cook Time 25 minutes

Total Time 30 minutes

Servings 8 People

Calories 500kcal

Author Sabrina Snyder

Equipment

• Want to make this even easier? Here are a few products that I LOVE:
• Staub Dutch Oven
• The Recipe Critic Measuring Cups
• Instant Pot

Ingredients

• 1 pound ground beef
• 1/2 teaspoon Kosher salt
• 1/4 teaspoon coarse ground black pepper
• 1 yellow onion chopped
• 4 tablespoons butter divided
• 1/2 head cabbage cut into 8 wedges and sliced thickly
• 1 can chopped tomatoes 8 ounces - not drained
• 28 ounces crushed tomatoes
• 3 cups beef broth
• 1 tbsp Italian seasoning
• 2 cups rice cooked

Instructions

• In a large pot over medium high heat add the ground beef and cook and crumble. Drain and set aside on a plate. Add two tablespoons butter and onion and sauté until tender. Remove and set aside with ground beef.
• Add in 2 Tablepoons butter and cabbage and cook until the cabbage is tender and starts to wilt. Add the ground beef and onion back to the pan.
• Add in the crushed tomatoes, beef stock and chopped tomatoes, and italian seasoning and let simmer for 15-20 minutes.
• Add in rice before serving and salt and pepper to taste.

Notes

Updated on December 3, 2020

Recipe Posted on January 23, 2018

Nutrition

Calories: 500kcal | Carbohydrates: 66g | Protein: 18g | Fat: 18g | Saturated Fat: 8g | Cholesterol: 55mg | Sodium: 777mg | Potassium: 689mg | Fiber: 4g | Sugar: 6g | Vitamin A: 448IU | Vitamin C: 15mg | Calcium: 90mg | Iron: 4mg

 

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The Best Winter Fruit Salad

The Best Winter Fruit Salad is filled with clementines, kiwi, pears, apples, and pomegranate, then tossed in sweet tart honey lime poppy seed dressing. These are all fruits that are in season in the fall and winter and when tossed with the most delicious dressing it’s a dinner winner for sure. This is a colorful healthy addition to any meal.

Serve this bright salad along with a hearty warm soup, like Copycat Zupas Wisconsin Cauliflower, or Minestrone. Then add some homemade bread, like Miracle No Knead Bread or Parker House Rolls for a light but satisfying meal.

 

Christmas Fruit Salad

Fruit. I seriously can’t get enough fruit. I have always loved having fruit in the house and my little girl loves fruit just as much as I do! Even though I love summer fruits and am totally a strawberry gal, some of my favorite fruits are winter fruits. Clementines for example are always at our house as soon as they start putting them in the grocery stores. And I am totally obsessed with kiwis. Apples, pears, pomegranate seeds, everything comes together so perfectly in this mouthwatering salad.

I made this winter fruit salad quite a few times during the holidays and it is so bright, vibrant and delicious. We love having a fruit salad at the dinner table when we eat with family, and this one is always requested! It’s so simple and requires a little chopping and gets tossed in a honey lime poppy seed dressing. I love using honey lime in my fruit salads and it gives it a sweet and tangy coating on the fruit.

What to Put into Easy Winter Fruit Salad

Full of festive fruits and covered in a beautiful dressing.

• Apple: sliced and chopped in bite sized.
• Pear: Slice and chop
• Bananas: Peeled and sliced
• Kiwi: Peeled and cut into rounds
• Clementines: Peeled and separated
• Pomegranate Seeds: These are so yummy
• Honey: Adds the sweet to the dressing
• Lime Juice: Gives a nice zing to the salad.
• Poppy Seeds: Crunch and eye appeal
• Fresh Mint: Adds a nice hit of freshness to the dressing

How to Make Winter Salad

Comes together quickly.

1. Combine: In a large bowl place the apple, pear, bananas, kiwi, clementines and pomegranate seeds. Stir gently.
2. Whisk: In a small bowl whisk the honey, lime juice, poppy seeds and mint.
3. Toss: Drizzle the dressing over the fruit and toss gently to completely coat.

Pomegranate Hints

Pomegranates are a unique fruit, since you actually only eat the seeds. They are extremely healthy and taste so good. But getting your hands on them can be difficult. I love the color, flavor and crunch they add to this fruit salad. So here is one way to cut and deseed your pomegranates. Remember they can stain so take care about what you wear and use a plastic cutting board, as it can stain wood.

How to De-seed Pomegranates

Now if you don’t want to deal with taking the time do this or the mess, you can buy the arils already deseeded.

1. Cut both ends off the fruit.
2. Score the fruit in half all the way around the biggest part of the fruit. ut into the skin about half an inch all the way around. Using the knife, or  your hand pry the two halves apart
3. Over a large bowl, hold one half of the fruit, seed side down in your hand. Using the back of a large spoon whack the pomegranate on the skin side all the way around.
4. The seeds will fall through your hands into the bowl. Pry any arils left behind.
5. Repeat with the other half.

Variations and Tips

This is an easy fruit salad to make the way you love.

• Bananas: Bananas tend to go brown quickly and are a very tender fruit. Don’t add the bananas till right before serving to keep them fresh looking and to save them from getting crushed by the other fruit.
• Apples:  Apples also go brown quickly so I don’t usually add the apples or pears till I’m ready to add the dressing. The lime juice will keep them from turning brown.
• Chop it: Keep everything bite sized for easy eating and serving.
• Cold: Keep it chilled and cold so it doesn’t go mushy.
• Kiwis: Make sure your kiwis are ripe, if they aren’t just omit them. It’s better than having them bitter or super tart.
• Fruit variety:  Use the variety of fruit you and your family like best. For instance we like fuji or honeycrisp apples and bartlett pears, but there are lots to choose from. Also feel free to omit or add fruit to your liking

How Long Does Fresh Fruit Salad Last?

If you have any leftovers I recommend taking out the bananas before putting in the fridge, they’ll be really mushy as leftovers. The rest will be keep perfectly for 2 days. Freeze any leftovers to use in smoothies.

More Fruity Dishes to Try

These are incredible tasty ways to get more fruit in your diet! Try them today!

• Christmas Fruit Salad
• Marshmallow Cream Cheese Fruit Dip
• Mouthwater Fruit Salsa with Cinnamon Pita Chips
• Granola Fruit Pizza
• Fruit Galette

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The Best Winter Fruit Salad

The Best Winter Fruit Salad is filled with clementines, kiwi, pears, apples, and pomegranate. It gets tossed in a delicious honey lime poppyseed dressing and you won't be able to get enough!

Course Side Dish

Cuisine American

Keyword fruit salad, winter fruit salad

Prep Time 15 minutes

Total Time 15 minutes

Servings 12 People

Calories 67kcal

Author Alyssa Rivers

Ingredients

• 1 large apple peeled and sliced
• 1 pear sliced
• 2 large bananas peeled and sliced
• 3 kiwi fruit peeled and sliced into rounds
• 3 clementines peeled and separated
• 1/2 cup pomegranate seeds

Making the Dressing:

• 1 Tablespoon Honey
• 3 Tablespoons Lime Juice
• 1 Tablespoon poppy seeds
• 1 Tablespoons fresh mint chopped

Instructions

• In a large bowl, combine apple, pear, bananas, kiwi, clementines, and pomegranate seeds. Lightly toss.
• In a small bowl whisk together honey, lime juice, poppy seeds, and mint. Drizzle over fruit and toss until coated. Serve.

Notes

Updated on December 2, 2020

Originally Posted on January 30, 2017

Nutrition

Calories: 67kcal | Carbohydrates: 16g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 2mg | Potassium: 228mg | Fiber: 2g | Sugar: 10g | Vitamin A: 52IU | Vitamin C: 35mg | Calcium: 28mg | Iron: 1mg

 

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