I think I may have finally perfected the sweet potato fry! Dousing them in tons of hot oil and deep frying them is always an option but I’ve been looking for a more healthful method.
As it turns out it’s all in the size of the fry. I’ve tried cutting the potato into many different shapes and sizes (long and skinny, round and flat) but nothing works like the basic french fry version. Of course my special blend of seasoning makes a big difference too!
1 large sweet potato
1 Tablespoon coconut oil
1/2 teaspoon cinnamon
1/2 teaspoon cumin
1/2 teaspoon garlic salt (can use sea salt too)
1/4 teaspoon ground cloves
Here’s what to do: First clean your potato leaving the skin on (lots of nutrients there). Then slice it into about 1/4 inch rounds. Lay the rounds flat and cut those again into 1/4 inch strips.
Preheat the oven to 350. Melt 1 Tablespoon of coconut oil. Mix together 1/2 teaspoon of each: cumin, cinnamon and garlic or sea salt. Also add 1/4 teaspoon ground cloves to the seasoning mixture. Put the cut potato pieces in a large bowl, pour the oil over potatoes and toss to coat. Then sprinkle the seasonings and toss again. Put the seasoned potatoes on a cookie sheet in a single layer and bake for about 40 minutes.
Test for doneness. Continue cooking ,checking every 5 minutes until desired crispiness is achieved. These never get super crispy probably because we don’t use tons of oil but they are delicious just the same.
Caution: These are addictive!