Easy Sweet Potato Fries
by Delaney Wofford
If you are like me, hot, flavorful, well-seasoned french-fries are some of the best comfort-food out there. I remember a time pretty recently, when I saw a movie that upset me because of the death of several of the characters. As soon as we were out in the parking lot, my first thought was french-fries, closely followed by tea and chocolate. But you know, those deep-fried starchy things aren’t the best in the world for your health. Bummer, right?
GOOD NEWS, FOLKS. While having a different flavor, sweet-potato fries are great exchange. Right when they come out of the oven, smoking hot, with that amazing mix of the potato’s natural sweetness with the robust savory of the seasoning…who could resist that? And the best part? These things are actually good for you! Especially when you use our coconut oil as your crisping agent!
(By the way, this expeller pressed coconut oil tastes like, well, nothing. So you can get the health benefits of coconut oil without everything tasting like coconut. It’s perfect for these fries!)
2 medium sweet potatoes
2 Tbsp coconut oil
2 Tsp smoked paprika
1 Tsp coarse salt
1 Tsp garlic powder
1 Tsp black pepper
1/2 Tsp cumin
Preheat the oven to 450 degrees.
Rinse and dry the potatoes, and then cut carefully into strips. The cooking time will vary based on the thickness of your fries, but I did mine about 1/4 of an inch by 1/4 of an inch, or maybe just a tad bigger. Do leave the skins on; they create a nice, crisp, chewy texture. In fact, when I’m enjoying my sweet potato fries, I tend to pick out the ones with skin on them to eat first.
Place remaining ingredients in a large bowl, and mix until it’s a “sauce”. If your coconut oil is firm, melt it down to a liquid first. Then, toss your potato fries into the bowl and mix ’em all around until they are all coated.
Place your fries in a single layer on a cookie pan, with a layer of parchment paper beneath them. Slide them into the oven, and set the time for ten minutes, and then turn them. Keep this up until they begin to crisp a little bit and the edges start to brown. They will be soft when they are finished; if you let them cool a moment before serving, they should firm up a little more. And there you are! Easy, scrumtious, and healthy fries! Who’d have thought?