I tricked Nick with these fries. He used to think sweet potatoes were one the nastiest things ever (can you imagine?). Now these fries are his side of choice. A few years into our marriage and I had enough with the anti-sweet potato antics. I decided to make a batch of fries using white sweet potatoes, which look almost identical to regular potatoes and see if he’d notice a difference. Is that mean? Well, see if you can tell the difference. Bake these up and you’ll see (and taste) why!
Yields 4 servings
4 pounds sweet potatoes (I use the white ‘Hannah’ or ‘Japanese’ sweet potatoes)
1/4 cup coconut oil (melted) or avocado oil
2 tablespoons apple cider vinegar
1 -2 tablespoons Bragg Organic Sprinkle Seasoning or Italian Seasoning (blend of oregano, basil, thyme, sage, rosemary and marjoram)
1 -2 teaspoons garlic powder
1 tablespoon Himalayan pink salt
1/4 teaspoon cayenne pepper
Preheat oven 420 convection.
Prepare a cookie sheet by lining it with parchment paper. This makes for an easy clean up!
Wash sweet potatoes and cut in half, then cut into strips.
Place fries in bowl with remaining ingredients and toss to coat. Put cut potatoes on prepared cookie sheet.
Bake at 425 convection for 40 minutes. Halfway through baking, scrap from pan with spatula and continue to bake.
After 40 minutes, remove from oven and enjoy!
***You can prep a day or two before, place the marinated fries in a sealed container, and bake 40 minutes before you plan to serve.