This fall I fell in love with sweet potatoes. And after browsing the web, I mostly found recipes for "savory fries" that would include cumin and other similar spices... Though they may be tasty, this fry recipe uses natural sweeteners and is one of my favorites! Other than of course, my Sister-In-Law's sweet potato casserole which is warm and smooth topped with sugary pecans, yum... but I'll save that for another post. This fry recipe is perfect because you can finish the whole plate on your own and not feel impending doom of guilt for doing so. Moderation is key, which is why it is nice to make 1 sweet potato at a time, because I'd still eat them all, they're that good! Warm, Sweet, crispy, and with a hint of salt these will make the perfect lunch or snack!
My recipe is adapted from the Savoring the Thyme blog.
Alright without further ado...
Sweet Potato Fries
This recipe has been adapted for 1 medium sized sweet potato, if using more than 1, make appropriate adjustments to ingredient amounts.
Ingredients
- 1 Medium Size Sweet Potato
- 1 Tsp. Coconut Oil
- 1 Tsp. Honey
- 1 Tsp. Corn Starch
- A generous pinch of coarse salt
Directions
Preheat oven to 425 F.
Break the potato down so that you are left with strips that are about 2-3 inches long and about 1/4in - 1/2in thick.
In a medium, or large size bowl combine your room temperature coconut oil as well as your honey. Place in microwave (you could always do this step over the stove if you would like; in a pan, not a bowl of course.) and heat until the coconut oil turns into it's liquid state. Mix the two liquids together with a spoon to combine.
Add your chopped sweet potato fries to the warm oil mixture. Stir until each sweet potato fry is covered.
Once each fry is well coated, sprinkle the corn starch over the top and mix well again, until the corn starch is covering each fry.
Separate the fries out onto a baking tray. Each fry should touch the pan. There should not be any double layers, and the fries should not be too crowded on the pan, use a second pan if necessary. This ensures that each fry will crisp up, and you will be less likely to have sad, soggy fries.
Generously sprinkle coarse salt over the whole batch of fries.
Bake at 425 F on a well greased sheet tray*, for 10-12 minutes then flip them over and cook another 10-12 minutes.
Let them cool slightly and they will be fresh for the pickin'!
Enjoy!
* I would not recommend parchment paper or tinfoil in place of the greased sheet tray. Half way through baking you are going to want to scrape the fries off and flip them, it is much more challenging with tinfoil and parchment paper to do so with out wrecking your fries.
