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).
Ingredients
- 2 large Japanese sweet potatoes
- sea salt
- Seasonings of choice, (I like Primal Palate Garlic & Herb seasoning for these, but if you don't have it, a good combo is garlic powder, oregano, s&p)
- Avocado oil, (I love Chosen Foods Avocado Oil and Avocado Oil spray)
Instructions
- Preheat oven to 425.
- Wash and scrub your sweet potatoes.
- Place them on a cutting board and cut into 1/2 inch thick match sticks.
- Line a baking sheet with parchment paper.
- Line your sweet potatoes on the baking sheet in a single layer.
- Rub avocado oil all over them, tossing to coat generously, and season with salt and your choice of seasonings.
- Bake for 10-15 minutes until golden on the bottom.
- Flip the slices over and cook until golden all over, 5-10 more minutes. Enjoy!
XO
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What others are saying
This worked exactly as written, thanks!
I’m so happy to hear that! Thank you for making it, Mike!
I’ve made this recipe so many times! Such a KJ classic!