Frozen sweet potato fries are a delicious and healthy alternative to traditional French fries. They are not only easy to make, but they can also be cooked in an air fryer, making them a convenient and healthy snack option. In this article, we will show you how to make the perfect frozen sweet potato fries in an air fryer.

Why Choose Frozen Sweet Potato Fries?

Sweet potatoes are a nutrient-dense food that provides a range of health benefits. They are rich in antioxidants, vitamins, and minerals, making them an excellent choice for those looking to eat a balanced and healthy diet. Compared to regular potatoes, sweet potatoes have a lower glycemic index. This means that, they are a better option for people with diabetes or those trying to manage their blood sugar levels. Frozen sweet potato fries are also a convenient option as they can be stored in the freezer and cooked quickly in an air fryer at any time.

How to Make Perfect Frozen Sweet Potato Fries in an Air Fryer

Making sweet potato fries in an air fryer is easy and requires only a few simple steps. Follow these instructions to make the perfect frozen sweet potato fries:

Step 1: Preheat the Air Fryer

Preheat the air fryer to 400°F (200°C). This ensures that the air fryer is heated to the correct temperature before cooking the fries.

Step 2: Prepare the Sweet Potatoes

Cut the sweet potatoes into thin, evenly sized fries. It’s important to make sure the fries are evenly sized, so they cook evenly in the air fryer.

Step 3: Coat the Fries

Toss the sweet potato fries in a small amount of olive oil, making sure they are evenly coated. This will ensure that the fries are crispy and golden brown.

Step 4: Season the Fries

Sprinkle the sweet potato fries with salt and any other desired seasonings. Some popular seasonings for sweet potato fries include paprika, garlic powder, and cumin.

Step 5: Cook the Fries

Place the sweet potato fries in a single layer in the air fryer basket. Do not overcrowd the basket as this can cause the fries to cook unevenly. Cook the fries for 10-12 minutes. Don’t forget to flip them halfway through cooking, until they are crispy and golden brown.

Step 6: Serve and Enjoy

Once the fries are cooked, remove them from the air fryer and serve immediately. Enjoy your delicious and healthy snack!

Tips for Perfect Sweet Potato Fries

• Make sure the sweet potato fries are evenly sized to ensure they cook evenly.
• Toss the fries in olive oil to ensure they are evenly coated and crispy.
• Season the fries with your favorite seasonings for added flavor.
• Do not overcrowd the air fryer basket, as this can cause the fries to cook unevenly.
• Flip the fries halfway through cooking to ensure they are evenly cooked.

Conclusion

In conclusion, frozen sweet potato fries are a healthy and delicious snack option that can be easily made in an air fryer. By following our simple steps, you can make the perfect sweet potato fries that are crispy and evenly cooked. With these tips, you can enjoy a healthy and delicious snack at any time of the day. Try this recipe today and enjoy the benefits of sweet potatoes! For more easy and delicious recipes, please see our other Homemade Recipes .

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Looking for a quick sweet treat but wondering how to make streusel topping? Here at Novoparent, we love bulk shopping for fruits. Especially if it’s a good deal. Although we know that sometimes, these produce don’t turn out to be the sweetest. We have a remedy for that. Just make it into a fruit crisp (or crumble). We recommend softer fruits, like berries or peaches, to be frozen first because we like to retain some of the texture. As for crunchy ones like, pears and apples, you can use them fresh for that melt-in-your-mouth goodness. Now, let’s proceed with the shenanigans.

Easy as pie, tastes like hard work

Here are a few steps on how to make streusel topping the easy way:

Step 1.

Start by pre-heating your oven to 375 degrees.

Step 2.

Mix fruit and lemon juice in a bowl. Stir in flour and sugar until the pieces are evenly coated. Transfer to an 2 x 8-10 inch pie or baking pan. Set aside.

Step 3.

In a separate mixing bowl, mix dry ingredients together. Add in butter or margarine. Mix until evenly combined. We like to use our fingers to get that nice crumbly texture.

Spread evenly over the filling.

Step 4.

Bake in the oven for 50 – 60 minutes until topping becomes golden brown. Let it rest for 15 minutes. Serve plain or with a scoop of ice cream. You can also substitute frozen yogurt if you like.

Note: Make a big batch of the topping and freeze into portions for a quick fruit crumble anytime. It works well with mini portions using muffin tins or even for a 1-portion mug crisp!

Now that you know how to make streusel topping let us know how it turned out!

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The Only Streusel Topping Recipe You Will Need

Bought too many berries? Apples too sour for your kids' taste? This streusel recipe will turn any fruit into a delectable crisp!

Course Dessert

Cuisine American, British, English

Prep Time 10 minutes minutes

Cook Time 1 hour hour

Ingredients

Filling

• 4 cups fruits, frozen or fresh chopped if using apples, pears or peaches
• 1 tbsp lemon juice sub lime or calamansi juice
• 1/4 cup flour, whole wheat sub all-purpose flour
• 1/4 cup sugar, granulated white

Topping

• 3/4 cup flour, whole wheat sub all-purpose flour
• 1/2 tsp ground ginger
• 1 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/3 cup brown sugar dark sub demerara
• 3/4 cup rolled oats
• 1/2 cup nuts (slivered almonds, walnuts, pecans etc) chopped, optional
• 1/3 cup vegan margarine or butter unsalted, softened
• 1/4 tsp salt omit if using salted butter or margarine

Instructions

• Preheat oven to 375 degrees.

Filling

• Mix fruit and lemon juice in a bowl.
• Stir in flour and sugar until evenly coated.

  Set aside.

Topping

• In a separate mixing bowl, mix dry ingredients together.
• Add in butter or margarine. Mix together until evenly combined.

Assembly

• Bake in the oven for 1 hour. Let it rest for 15 minutes.

  Serve plain or with a scoop of ice cream.

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We’re happy to share our best chicken tinola recipe. Take comfort in this chicken soup packed with warmth, zest, sweetness and bite combined. This Filipino chicken soup uses ginger and lemongrass for a bright, aromatic flavor that will invoke your senses. Turmeric and some greens makes it into an immune boosting powerhouse.

How To Make Chicken Tinola Soup

Step 1.

Sauté the onions, ginger and garlic in little bit of broth/oil until fragrant. We have talked about using the oil-free method in our Dairy-Free Bolognese recipe. This recipe will benefit from that too because the chicken will eventually release most of its fats into the broth.

Step 2.

Pushing the aromatics to the sides of the pot, lightly brown chicken pieces on each side. Season with salt, pepper and turmeric. Traditionally, turmeric is not used in this dish but we find it works great with the lemony ginger broth. It also has cancer-fighting properties, reduces chronic inflammation et cetera so why not?

Step 3.

Then, add lemongrass, boiling water and whole peppercorns if using. Again, the simpler version of this will not call for lemongrass but it will give a whole new dimension to the dish.

Step 4.

Bring it to a boil, then simmer on low heat for 20-30 mins. Add the chayote and sugar. Some people prefer green papaya so use whichever is available in your local grocer. You can use both if you’re feeling extra. Season to taste with fish sauce. Simmer for another 15 mins until chayote is fork tender.

To finish it off, add in the arugula and pepper leaves. If you can find moringa leaves, use that too. It’s nutrient packed and rich in anti-oxidants. Close the lid and turn off the heat. Let stand for 5 mins.

Serve warm in bowls. Savor on its own or with rice. Here you have it, our best chicken tinola recipe revealed. For more details and the full recipe, please see below. Enjoy and let us know how you like it.

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Chicken Tinola

Here's a new twist on the classic Filipino dish, Chicken Tinola. Warm up with this chicken soup cooked with ginger, chayote and chilli pepper leaves.

Servings 6 servings

Ingredients

• 2 knobs ginger sliced
• 1 medium onion sliced
• 4 cloves garlic sliced
• 2 tbsp water sub 1 tbsp cooking oil
• 1 kg chicken cut into serving pieces
• 1 tbsp rock salt sub iodized
• 1/2 tsp turmeric
• 1/8 tsp ground black pepper or to taste
• 1 stalk lemongrass pounded
• 10-12 cups boiling water
• 1 tsp whole peppercorns optional
• 2-3 pcs chayote sliced into big chunks or strips, sub green papaya
• 1/4 cup fish sauce or to taste
• 1 tsp sugar
• 1 handful pepper leaves
• 1 handful arugula sub moringa leaves

Instructions

• On medium heat, sauté onions, ginger and garlic in little bit of water until fragrant. Push to the sides of the pot.
• Lightly brown chicken pieces on each side. Season with salt, pepper and turmeric.
• Add lemongrass, boiling water and whole peppercorns if using.

  Bring to boil, then simmer on low heat for 20-30 mins.
• Add chayote and sugar. Season to taste with fish sauce. Simmer for another 15 mins until chayote is fork tender.
• Add arugula and pepper leaves. Close lid and turn off heat. Let stand for 5 mins.
• Serve in bowls. Enjoy on its own or with warm rice.

Notes

You can add a whole chicken if you wish.

Make it a veggie one with tofu and mushrooms.

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Oil-free and dairy-free pasta sauce recipe

We have a few tricks on our sleeves in making this sauce. First, we don’t use any added oils. How do we do that? By sautéing the ground meat in mushroom broth. This process allows the meat to cook and level up in flavor.

As I’ve mentioned in our previous Tofu Sisig recipe, mushrooms are filled with umami. The broth made from rehydrating your dried mushrooms is packed with that so why not make good use of it, right?

So does your pasta water if you’re not using dried mushrooms. Keep in mind that you should not pour in all the broth in one go. At most, use a fourth of a cup at a time.

Step-by-step cooking instructions

Sauté it until the flavor is absorbed and the liquid evaporates. Do this 3-4 times. It’s a labor of love my dearies and it’s worth it. This will also release the fats from your ground beef which will basically be your own flavored oil for the next steps.

On the last broth, add in the aromatics – garlic and onions. Sauté until translucent. Next add in the mushrooms and carrots. Season with a pinch of salt and pepper.

Mix in your tomato sauce, ketchup, vegetable stock powder and bay leaves. We like to use Vegeta but any vegetable or mushroom stock powder or bouillon will do. Beef or chicken cubes can also be used. You just might have to take it easy on the salt as some can be very salty. We use bay leaf to get rid of any gamey taste and to also add another depth of flavor. Bring it to a boil, then simmer on low heat for 30 mins.

Lastly, add sugar and nutritional yeast to round up the flavor. You can adjust the taste with more salt and/or pepper.

And there you have it, an easy way on how to make dairy-free bolognese sauce. Our family loves this dairy free bolognese sauce recipe. You can double the recipe too. Make a bigger batch and freeze into portions.

Oh and one last secret tip: add half a teaspoon of cumin and/or some chillies for that spicy kick and you can use it as taco filling or chili dog topping. How’s that for a busy parent hack?

Let us know in the comments below if you have tried our recipe and how you liked it. Full detailed recipe below.

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Dairy free Beef Bolognese

Here's our secret to make our versatile Beef Bolognese sauce. No added oils and dairy-free.

Ingredients

• 1 kg ground beef
• 1 cup mushroom broth water from rehydrating mushrooms, sub pasta water
• 4 cloves garlic minced
• 1 medium onion minced
• 1 medium carrot shredded
• 6 pcs dried shiitake mushrooms
• salt to taste
• black pepper, ground to taste
• 2 cups tomato sauce or pasta sauce
• 1/2 cup ketchup
• 1 tbsp vegetable stock powder we use Vegeta, sub mushroom broth powder
• 2 pcs bay leaf
• 1 tbsp sugar
• 2 tbsp nutritional yeast

Instructions

• On heated stockpot or dutch oven, sauté beef in a 1/4 cup of mushroom broth until liquid has evaporated. Repeat 3-4 times.
• Add in garlic and onions and sauté until fragrant.
• Stir in carrots and mushrooms. Season with a pinch of salt and pepper.
• Add tomato sauce, ketchup, vegetable stock powder and bay leaf.

  Bring to a boil then simmer on low heat for 30 minutes.
• Mix in sugar and nutritional yeast. Adjust to taste with salt and pepper.
• Serve with pasta of choice.

Notes

An old time favourite. Try this milk-free bolognese pasta sauce recipe today and let us know how you enjoyed it. 

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It was one of herbs that flourished and I started to think what’s the best way to enjoy all its glory and it lead to making our own mint tea leaves. There are different ways to make your own tea leaves. The easiest and most cost effective way is the century old method of air-drying them. It can take a while but it is worth the wait.

Here’s how to make natural mint tea from fresh leaves

First, harvest a bunch of mint sprigs, cutting about an inch or so above the ground. Give it a quick rinse in cold running water just to wash off some dirt or other debris from your garden. Pat them dry with a kitchen or paper towel.

Next, how to dry mint leaves for tea? This is a very simple and effective step. Just tie them loosely together and hang in a cool dry place away from the sun. Leave and let it air dry for about 1-2 weeks.

On a big tray or bowl, strip off the leaves by running them along your thumb and index finger.

Transfer all the dried leaves into an airtight container and store in a cool dry place. I like to add a silica gel packet (that I have recycled from my kid’s seaweed snacks) to keep it dry inside.

So, how long should you steep mint tea? Usually, we like to steep this for about 2-3 minutes.

And there you have it. Pure, true, whole leaf tea straight from your garden. Can’t get any premium than that. How to brew it? Just steep 1 teaspoon of dried leaves for every cup of boiling water. Strain and enjoy.

See below for the step-by-step tea recipe. Enjoy your tea and let us know how it turned out.

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Homemade Mint Tea

Learn how to dry, store and brew your own mint tea with this century old method. No fancy equipment needed.

Course Drinks

Prep Time 5 minutes minutes

Cook Time 5 minutes minutes

Drying Time 14 days days

Equipment

• 1 Pair of scissors

Ingredients

• 1 bunch fresh mint leaves
• 1 spool butcher's twine
• 1 bowl
• 1 airtight container

Instructions

• Trim and gather some of your mint leaves from your garden. Give it a quick rinse and pat dry with a kitchen/paper towel.
• Gather a bunch and tie it with a cotton twine and hang it to dry in a low moisture room away from direct sunlight. After 1-2 weeks, check if fully dried.
• Crumble off the dried leaves in a big bowl. I like to run each stem between two fingers to effectively get all the leaves out.
• Store the dried leaves in an airtight container and keep in a cool dry place.
• To brew some tea, steep 1 tsp of dried leaves for every cup of tea.

Notes

Steeping time varies but usually try to keep it between 2-3 minutes.

Bonus tip: 

Enjoy this iced also. Leave it in the fridge overnight. Just add 4 to 5 ice cubes and enjoy it!

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A little twist to the authentic sisig recipe! One of the recipes that brings me back to my home country is Sisig. Sisig is popular Filipino dish made out of minced grilled pork, onions and chillies served on a hot sizzling plate. It is usually served as an appetizer but if served with rice, it can be your main dish. So, let’s look at what we consider the best tofu sisig recipe.

Best Tofu Sisig Recipe: Vegan, Healthy and Yum-ami!

Here at Novoparent, we try to make things a little healthier and increase your vegetable intake so our recipe uses tofu and mushrooms, adding bell peppers for that extra Vitamin C and better iron absorption. Mushrooms by the way are packed with beta-glucans which protect against cell damage, help your immune system, and boost white blood cell production for fighting off microbes. If you use the dried ones, don’t throw the liquid from rehydrating them. Those are great for soup or stocks and you can use them to cook your rice in instead of plain water just like we do. Mushrooms also give this dish that extra umami that we all look for in a dish. Writing all about it already makes me salivate.

Sisig is a fairly easy dish that can be prepared in 10 mins from prep to plating. We usually cook it on a cast iron pan so we serve it directly from stovetop to the table. That’s also 1 less serving dish to wash. Here’s how we make it:

Prep is Key

As with all recipes, prep is key. Tofu should be drained and pressed to avoid splattering later. Cut them into half-inch sized cubes.

Slice or dice your bell peppers and mushrooms. Julienne the onions. Roughly chop or mince the garlic.

In a small mixing bowl, mix all the sauce ingredients and set aside.

On a preheated pan, drizzle 1 tablespoon of oil. Fry the tofu turning on each side until golden brown. Take it out of the pan or if you don’t like to be bothered just move it to one side of the pan.

Time for Stir-Fry

Drizzle another tablespoon of oil. Add in the onions and garlic and stir fry for half a minute.

Add in the bell peppers and the mushrooms and stir fry for 1 minute. You want those vegetables and onions to still be crunchy when served.

Add back in the tofu. Give it a quick stir and then pour in the sauce mixture. Stir fry for another minute or two and you’re done! Serve it with a few slices of lemon/lime or chillies on the side.

There you have it. Quick and easy. Serve it on lunch, dinner or that impromptu get together with your friends. Eat it with rice or by itself. Rate, pin and let us know how yours turned out in the comments below.

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Best Tofu and Mushroom Sisig

Course Appetizer, Main Course, Side Dish

Cuisine Filipino

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Servings 4 people

Equipment

• 1 cast iron pan, wok, or non stick skillet

Ingredients

• 1 block tofu extra firm or firm, drained or pressed
• 1 piece bell pepper
• 4-6 pieces dried or fresh shiitake mushrooms sub any kind of mushroom you prefer
• 1 bulb onion medium
• 4 cloves garlic
• 2 tbsp olive oil extra virgin, divided

Sauce

• 1/4 cup vegan mayonnaise
• 1 tbsp soy sauce
• 1 1/2 tbsp vegan oyster sauce regular, if not vegan
• 1 tsp sugar
• 1 piece lime juiced
• 1 pinch black pepper
• 1 tsp vegetable stock powder we use Vegeta, sub mushroom stock powder

Instructions

• Cut the tofu in cubes. Slice or dice the vegetables. Roughly chop the aromatics. Rehydrate the mushrooms if dried then slice. Set aside
• In a small mixing bowl, combine all the sauce ingredients. Set aside.
• Heat up your pan on medium heat and drizzle in 1 tbsp of olive oil.
• Fry the tofu cubes, turning them on each side when slightly browned.

  Remove from pan and set aside.
• Turn up the heat to medium high. Drizzle in another tbsp of olive oil and start stir frying the vegetables, starting with the onions and garlic for about 30 seconds.
• Add in the bell peppers and mushrooms. Stir fry for 1 minute.
• Add in the fried tofu cubes. Pour in the sauce mixture and stir fry for another minute or two.
• Serve on a hot plate if preferred with a slice of lemon/lime and some chillies on the side. Enjoy!

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Possibly The Best Fluffy Vegan Pancake Recipe

Everybody has hankering for a good ol’ pancake every now and then. In our home, we make it almost every weekend. The kids have the leftovers throughout the week. Yes, you read that right. This pancake can be made ahead and reheats well for those easy no prep school day breakfasts.

You just need to double up (or triple) the recipe to cook a bigger batch and store the leftovers in the fridge in sealed containers which last for a week.

I have been looking and trying out pancake recipes for years and each one has failed to meet my needs. All I wanted was a simple, fluffy, dairy-free, egg-free pancake made with whole grains, protein and omega 3 rich, most importantly, keeps well in the fridge in case my kids requests the same thing the next morning.

Not too much to ask right?! Hence, I decided to make my own batter. And if you’re like me, I like to decide what goes into our food. I usually base it on nutrition, accessibility and affordability, and of course taste. Here’s how I made this one bowl recipe.

Simple to Make

First, whisk all the dry ingredients to fluff it up. This is key so you won’t overmix the batter later. No need to sift. Just break up all the big chunks of flour and sugar so everything is evenly distributed.

For those gluten-free mamas out there, I have yet to try subbing the flours with gluten-free ones so stay tuned for any updates. Better yet I might post a separate recipe for that. Sugar alternatives can also be used instead. Just look into the conversion of the sweetener of your choice for 2 tablespoons of sugar.

Next, add in the wet ingredients in no particular order. Mix until combined. Set aside aside. Heat up a bit of oil on low to medium heat and pour in the batter.

Wait for bubbles to form before flipping. It takes about 2-3 mins to cook on each side depending on the heat transfer of your pan.

Serve with non-dairy butter/margarine and maple syrup and enjoy. We believe that this is truly the best fluffy vegan pancake recipe around! If you have tried this recipe, please let us know how it turned out.

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Best Fluffy Vegan Pancake Recipe

This will be your go-to weekend (or daily) pancake recipe that your family will enjoy. It is fluffy, egg and dairy free and can be made with your preferred sugar substitutes. Cooking time is about 15 minutes and you can whip this out anytime. It's easy to make and a crowd pleaser. Go ahead and try it today!

Course Breakfast

Cuisine American

Keyword best fluffy pancake recipe, best fluffy vegan pancake recipe, best fluffy vegan pancakes, best pancake mix, best pancake recipe, easy fluffy vegan pancake recipe, fluffy pancake recipe, fluffy pancake recipe taste, healthy vegan pancake recipe, simple vegan pancake recipe

Prep Time 5 minutes minutes

Cook Time 10 minutes minutes

Servings 6 pancakes

Calories 157kcal

Equipment

• 1 mixing bowl
• 1 skillet cast iron or non stick

Ingredients

Dry ingredients

• 3/4 cup whole wheat flour
• 3/4 cup cake/pastry flour
• 1 tbsp flax seeds ground
• 1 tbsp baking powder
• 1/2 tsp salt
• 2 tbsp sugar dark brown or demerara

Wet ingredients

• 1 cup unsweetened plant milk
• 1/2 cup water
• 2 tbsp oil

Instructions

• Whisk all the dry ingredients together in a bowl.
• Add in the wet ingredients.
• Slowly whisk until combined. Small lumps are ok.
• Heat up a cast iron or non-stick pan and swirl/brush in a bit of oil.
• Pour in the batter. Wait for bubbles to form before flipping.
• Serve with maple syrup and enjoy.

Notes

You can easily double the recipe for more servings. Enjoy!

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Vegan chocolate chip oatmeal cookies! As a family, we can’t get enough of them. Made from healthy and delicious oats and dark chocolate, these chocolate chip oatmeal cookies are sure to please everyone in the family!

These protein-packed cookies are soft yet chewy and are loaded with chocolate chips. There’s no way that people would guess that these cookies are vegan. In fact, we believe that they’re much better tasting compared to cookies made from dairy.

The vegan chocolate chip oatmeal cookies recipe is simple. Overall, it takes about 25 – 30 minutes to make. The ingredients are healthy and can be bought at any grocery store. Cost wise, this recipe is also a winner!

We invite you to try these vegan cookies today. Please let us know in the comments below of how much you like them! We believe that you’ll be pleasantly surprised and most of all, not feel guilty about having a snack!

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Growing up, sandwiches are a staple in our lunchboxes. And my dad was The King of Sandwich Spreads in our house. Although he’d occasionally let us enjoy our store-bought peanut butters and cheese spreads, he would always make us homemade ones because he knows it tastes better.

Our favourite one was the “deviled eggs”. Since we’re on a plant-based journey, this is by far our chickpea salad sandwich recipe. Don’t believe us? Please try it and let us know!

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