For a change I thought to share a great recipe with you guys. It’s very basic and I don’t think I’ll go under the food bloggers but hey ho, why not sharing this for sunday 😉
Bon Appétit 😀
Lately I’ve developed a new addiction. As soon as I spend a day studying at home I love to make fresh homemade sweet potato fries. They are super easy to make and furthermore very nutritious.
The above statement is the only way I could describe to you how I felt whilst consuming these yam gems. A soft, thick, sweet inside surrounded by a burnt crisp caramelized edge. No oil added, baked sweet potato fries are one of my favorite healthy snacks.
Depending how you cut these you can have thick, soft fries with a slightly burnt top/edge or if you cut ’em really thin you can get them to have a nice char, which resembles baked sweet potato chips. Whatever you prefer 🙂
parchment paper + baking sheet
imagination and an appetite
spices (sweet): cinnamon, cloves, nutmeg, pumpkin pie spice, coconut palm sugar
spices (savory): cayenne pepper, black pepper, paprika, rosemarin, oregano curry powder, garlic, onion …
1. Preheat oven to 350 F.
2. Line baking sheet with parchment paper
3. Thoroughly wash sweet potatoes and cut into desired shapes
4. Place sweet potatoes on baking sheet, add spices, and place into oven for about 20 minutes. You’ll want the sweet potatoes to have acquired some softness. It’s ok if they are not fully cooked yet, this will happen in the next step.
5. Take out of oven and mix sweet potato fries around so they achieve thorough baking
6. Bake for 10 minutes, or until tops are slightly burnt
7. Take out of oven and mix around again. If fries aren’t slightly burnt yet, then follow the next step
8. Cook for 5 minutes, or until tops are slightly burnt.
9. Let cool slightly and eat.
For sweet: drizzle some raw honey on top
For savory: drizzle unrefined coconut oil or my favorite: Ketchup
(Regardless it’s good to add a little fat source, such as coconut oil, cold-pressed olive oil, avocado, as the fat-soluble beta-carotene can be assimilated by the body with the fat source.)
NOTES: You may need to cook for more/less time depending on how many sweet potatoes you’re using, as well as the thickness of the fries. And of course your personal taste.