Baked Sweet Potato Fries
For the kid in all of us, these “fries” hit the spot when you need something savory to remind you of the good old days. Loaded with beta-carotene and lots of fiber, this is a nutrient-dense and just-as-tasty version of the traditional french fries, without all the grease!
* Serves 6
2 pounds sweet potatoes, peeled and coarsely julienned into ½- ¾ inch strips
3 tablespoons melted coconut oil (olive oil works, too)
1 teaspoon sea salt or kosher salt
½ teaspoon garlic powder
1 teaspoon paprika
A pinch of red pepper for extra spice (optional)
Black pepper to taste
For variety, add in carrots and parsnips to the mix.
Preheat the oven to 400 degrees.
Peel sweet potatoes and cut off the ends. Slice the vegetables in half lengthwise and then, if they are long, in half crosswise. Next, slice each section into approximately ½-¾ inch strips. (It’s best to make the vegetables close to the same size so that they are finished at the same time.)
Put the sweet potatoes into a large bowl and add the melted coconut oil. Mix well. Sprinkle with seasonings and use a spoon so all pieces are coated evenly with oil and spices.
Place the vegetables in a single layer onto a parchment lined baking sheet. Set in the oven to roast. After 15 minutes, turn the sweet potatoes over and put back in the oven for another 10-15 minutes. Total baking time will be roughly 25-30 minutes. They are done when tender in the middle and slightly browned along the edges. Serve hot!