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sweet potatoes coconut oil salt freshly ground black pepper cayenne- optional cinnamon optional water tahini organic salt ground black pepper maple syrup
Viewed: 52 - Published at: 6 years agoIngredients
- 4 sweet potatoes medium, thinly sliced, peel on
- 2 tablespoons coconut oil
- 1 teaspoon sea salt
- freshly ground black pepper
- 1 dash cayenne optional
- 1 dash cinnamon optional
- 1 tablespoon hot water
- 2 tablespoons tahini organic
- 1/2 teaspoon sea salt
- 1/4 teaspoon ground black pepper
- 1 tablespoon maple syrup
Method
- Preheat the oven to 425 degrees F.
- Slice the potatoes in small "fry" size shapes, try to slice them in uniform sizes so they'll bake at the same rate.
- On a lined baking sheet greased with coconut oil, toss the fries with coconut oil and seasonings until well coated. Evenly spread the fries in 1 layer- don't overlap fries, these won't cook or crisp. If you need more room use 2 baking sheets.
- Arrange your fries in a single layer and don't overcrowd, otherwise they will never crisp up.
- Bake for 8-10 minutes, flip each fry on a new side and return to baking for another 10 minutes- do this until all sides have been slipped (total of 35-40 minutes baking time). Sweet potatoes may burn on the edges slightly, this is okay, just taste test!
- Enjoy immediately or let completely cool before storing in an airtight glass container. Reheat in a toaster oven, oven, or skillet to quickly warm through. Upon reheating the fries may lose some crispness.
- For the Turmeric Tahini Dip: In a small mixing bowl, simply combine all the ingredient until smooth. You can add a little more hot water (about 1 teaspoon at a time) until you've reached your desired consistency. Store for up to 1 week in an airtight container. Serve as a dip with the Simple Sweet Potato Fries.
