If there is one thing you should know about me, miss KJ, it’s that I’m a creature of habit. I find something I like, and I make it over and over again, until I can’t eat it anymore. That’s what happened to me with regular sweet potato fries. I ate them so often, it will take me another year before I’d even consider chowing down on one. So naturally I needed a replacement…
Enter the world of Japanese sweet potatoes. They have a burgundy colored skin and a white flesh. They are wonderfully sweet, and the best thing about them is that they cook up a bit more study than their orange counterparts. It’s much harder to get regular sweet potatoes super crisp, especially when baking them.
This is the quickest, down n’ dirty recipe for my sweet potato fries. Dip them in ketchup, nut butter, what ever your heart desires. I paired mine here with a mixture of cashew butter and coconut aminos (easy peasy).
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