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Sweet Potato Fries

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Sweet Potato Fries
 
Prep time
Cook time
Total time
 
Author:
Serves: 6+
Ingredients
  • 2 medium-sized sweet potatoes or yams, peel, and slice into fries or coins
  • 1-1/2 tbsp Expeller-Pressed coconut oil, melted
  • 2 tbsp no-salt seasoning blend
  • 1 tbsp any other seasonings you choose
Instructions
  1. Preheating the oven to 425 degrees.
  2. Peel the sweet potatoes, then cut them into fries about ½″ x ½″ or so and throw into a bowl.
  3. Pour the coconut oil over them, then cover the bowl with a lid or plastic wrap and toss to coat. Once coated well sprinkle on the no-salt seasoning and Old Bay, then re-cover and toss again to coat with the seasonings.
  4. Spread them in a single layer on a baking pan or cookie sheet, and put them in the oven. Set the timer for 15 minutes, then turn once and continue cooking another 10 minutes or so (until they are crispy on the outside, but not burnt).
  5. Serve them with a little HFCS-free ketchup, or just eat them like they are.
A few options
  1. Rather than cutting into fries, cut them into ~1/8″ thick chips, then season and layer them the same in the pan. Reduce the cooking time a bit – about 10 minutes before turning, and then another 5~10 to finish
  2. Try seasoning with 1 tsp each of marjoram, oregano, thyme, and rosemary
  3. Try seasoning them with 1 tsp each of cinnamon, nutmeg, and allspice

Sweet potato fries (and their variation as “chips”) make a healthy substitute for regular fries when serving burgers, brats, or any other “summer back yard barbecue” foods.  Because they are easy to make, and even taste good cold, they are also great to prepare ahead and bring along to the gym for a post-workout snack.

Gather up:

  • 2 medium-sized sweet potatoes or yams, peel, slice into fries, or slice into coins
  • 1-1/2 tbsp Expeller-Pressed Coconut Oil, melted
  • 2 tbsp no-salt seasoning blend
  • Any other seasoning you choose

Preheat the oven to 425 degrees.*  Peel the sweet potatoes, then cut them into fries about 1/2″ x 1/2″ or so.  Throw them in a bowl.  Pour the coconut oil over them and cover the bowl with a lid or plastic wrap and toss to coat.  Once coated, sprinkle on some seasoning, then re-cover and toss again to coat with the rest of the seasonings.

Spread them in a single layer on a baking pan or cookie sheet, and put them in the oven.  Set the timer for 15 minutes, then turn once and continue cooking another 10 minutes or so (until they are crispy on the outside, but not burnt).

Serve them with a little HFCS-free ketchup if you must, or just eat them like they are.  Enjoy!

There are also a few options you can try with these:

  • Rather than cutting into fries,  can cut them into ~1/8″ thick chips, then season and layer them the same in the pan.  Reduce the cooking time a bit – about 10 minutes before turning, and then another 5~10 to finish
  • Try seasoning with 1 tsp each of marjoram, oregano, thyme, and rosemary
  • Try seasoning them with 1 tsp each of cinnamon, nutmeg, and allspice
*Our oven has a convection feature that works great for cooking these.  When setting the oven to convection, it “undershoots” the temperature by 25 degrees to account for the improved circulation of the convection, so the actual cooking temperature of this recipe was 400 degrees.  If you do not have a convection oven, try keeping the temperature at the listed 425 degrees, and also moving the rack a little closer to the element.  You may want to watch them a little closer as well, to ensure they do not burn but do crisp up on the outside.

Here’s a shot of them cooked up as “chips” rather than fries.