The time to cut these up is worth the deliciousness you will enjoy when eating these. To me ketchup isn’t even needed. They are sweet and salty all on their own.
This is the only way my older girls will eat sweet potatoes. I slice them up during the day. Melt some coconut oil and mix it in a zip lock bag.
I used to add salt in the bag, but learned that it is best to add it after they have baked in the oven. I then put it in the fridge until we get home from whatever after school activity we have and spread it out on a baking sheet.
TIP: Line the baking sheet with tin foil for quick and easy clean up.
Make sure to lay the fries out in a single layer the best you can for best baking. Set the timer for 25 minutes or more depending on the thickness of your fries. I flip them once half way through to keep them from sticking. Once you take them out sprinkle the salt over top of them. Move them to a bowl and serve with your meal.
I usually have our bubba turkey burgers for a quick night or homemade herb-seasoned turkey burgers to pair with these and a steamed veggie that is in season.
- Organic Sweet potato
- Coconut Oil
- Pink Salt
- Sweet Potato Fries
- Set the oven to 400 degrees and peel how many sweet potatoes you need. Then, slice them into fries and put them into a gallon ziplock bag.
- I drizzle with olive oil (or melted coconut oil) and then shake! You can do this ahead of time.
- Lay the fries out on a single layer in a oven pan. I set the timer for 25 minutes or more depending on the thickness of the fries. I might flip them once in the middle if I remember. Keep an eye on them near the end.
- Add some pink salt after they have cooked and toss them around.
Leave a Reply