How to make sweet potato fries – an indulgent primal treat
Sweet potato fries are one of the simplest and most satiating savoury treats to grace the Earth, I swear! Salty and sweet, crispy-skinned and soft-centred, honestly, what more could anyone ask for?
For anyone who’s following a paleo or primal lifestyle (and living with someone who is not so inclined), you’ll be glad to know that these sweet potato fries are a real treat for everyone.
I make these often to spice up a simple meal of fish/chicken/steak/lamb (meat of choice) and salad or vegetables and I’ve not yet met someone who hasn’t absolutely loved them!
2 medium-sized sweet potatoes, peeled
2 tablespoons + 2 teaspoons of coconut oil, melted
2 teaspoons of sea salt
- Pre-heat oven to 230 degrees Celsius.
- Cut sweet potatoes in a vertical column-like fashion, and with each cross section lay flat and cut vertically again so you end up with ‘chip-shaped’ sweet potatoes. I like to make mine a little rustic looking, so don’t worry about being too precious with the shape of your fries.
- In a medium bowl, toss sweet potatoes in 2 tablespoons of coconut oil to coat well. Add sea salt and toss again to coat.
- On two baking trays, add one teaspoon of coconut oil to each and spread to coat the surface. Place half the sweet potato fries on one tray and half on the other tray. Bake in oven for about 20 minutes, turning once.
- Remove from oven and allow to cool for a minute or so before serving.