Every once in a while, it’s nice to eat something that’s a kick-back to the pre-Paleo days: something salty and reminiscent of burger drive-throughs without being a total gut-killer. Sweet potato fries definitely fall into that category. The combo of sweet and salty really hits the spot, especially alongside a good steak or bacon burger (bun-less, of course!). Yum! My wonderful brother-in-law M made these when we were up in Connecticut a few weeks ago, so I had to give it a shot in my own kitchen.
Following is my recipe for baked (not fried!) sweet potato fries:
Baked Paleo Sweet Potato Fries
Quantity: 4 small servings
Time: 5-10 minutes prep, 25 minutes cooking
Paleo Grade: A- (Gluten-free, Dairy-free, 100% Paleo ingredients, but relatively high in starch)
- 2 large sweet potatoes
- 2-3 Tbs. coconut oil, warmed to a liquid state
- Sea salt and fresh ground pepper to taste
- Preheat oven to 450 degrees F. Line a rimmed baking pan with a piece of parchment paper.
- Prep your sweet potatoes… You can either peel or leave the skin on – it’s really personal preference. If you do leave the skin on, make sure you give the spuds a good scrubbing first.
- Slice your potatoes into large fry-shaped sticks with as uniform a thickness as you can.
- In a large bowl, toss together your potatoes, coconut oil and liberal salt and pepper. Get ’em all coated and the spices evenly distributed. Transfer your potatoes to the parchment-lined baking sheet… you’ll want the potatoes laying flat (not piled on each other) with a little bit of breathing room between each.
- Pop the potatoes in the oven for 15 minutes. At 15 minutes, pull ’em out, use a spatula to flip, and then put ’em back in for another 10 minutes or so. Keep an eye to to make sure they don’t scorch.
- Once they’re done, let them cool for a few minutes and transfer to a serving dish. I find that they don’t really need much of anything else – the combo of sweet and salty with the softer, “baked fry” texture is delightful.