Ok, ok, so I may be a little sweet potato obsessed! I could pretty much eat them at every meal. From sweet potato and quinoa chili to sweet potato and black bean enchiladas…they ROCK!! I have been making my sweet potato fries as a side dish or as a yummy afternoon snack for awhile now. Every once in awhile I like to tweak my recipes just a bit and play around with ingredients. After months of experimentation, I think I have have finally perfected the sweet potato fry! I won’t make them any other way now!! Now to train you, my young grasshoppers, in my sweet potato ways…
Lesson 1: Chunks cook up WAY better in the oven than your traditional cut fry!
Lesson 2: More arrowroot and less oil makes for a crispier bite! I use 3X the arrowroot in this new, revised recipe! Don’t be afraid to be heavy handed!
If you are thinking, “What the heck is arrowroot?” Well, arrowroot is gluten free and easily digested starch extracted from the roots of the arrowroot plant, maranta arundinacea. The starch is used as a thickener in many foods and it has vitamins, minerals, and even protein! Check it out HERE!
Lesson 3: Mixing in a bowl works WAY better than a gallon size bag…and it’s less wasteful! Note: You need to get the potatoes completely covered in spices and arrowroot before adding oil! A bowl is the way to go!
Lesson 4: Melted coconut oil gives it an AWESOME flavor! Better than olive oil!
Lesson 4: Parchment paper or a Silpat beat out using aluminum foil. Less stick…more YUM!
If you are thinking, “What the heck is a Silpat?” then you are missing out!! It is a baking mat that turns anything into a non-stick surface. It is made of fiberglass and silicone and can be used thousands of times. I first saw it used on Food Network so it is professional quality! I use Silpat for any baking recipe that calls for parchment paper. Check it out HERE!
- 2 medium (or 1 large) sweet potatoes, washed, peeled, and diced
- 1 tablespoon of arrowroot powder (or cornstarch)
- 1/2 tsp on sea salt (preferably pink Himalayan)
- 1/4 tsp of ground black pepper
- couple dashes of smoked paprika
- 1 tablespoon of melted extra virgin coconut oil*
- Preheat the oven to 425 degrees. Line a large rimmed baking sheet with parchment paper or a Silpat.
- Wash and peel sweet potatoes. Dice the potatoes into around 1/2 inch chunks. The smaller you chop the potatoes, the faster they will cook.
- In a large bowl, combine the diced potatoes with the arrowroot and seasonings. Stir to combine. Make sure all the potatoes are coated.
- Melt the tablespoon of coconut oil in the microwave (about 30 seconds). Pour over the potatoes and stir until all of the chunks seem mostly covered with oil.*
- Pour the potatoes onto the parchment paper or Silpat into an even layer. Bake at 425 degrees for 20 minutes.
- Pull the potatoes out of the oven and flip the chunks using a turner. Place the baking sheet back in the oven for another 15-20 minutes until potatoes are golden brown and fork-tender.
- Sprinkle with a bit more sea salt. Cool and enjoy while warm!
- *You do not want excess oil on the potatoes. Sometimes 1 tablespoon will be too much or too little depending on the size of the potatoes. The key is that the chunks are covered on most sides with a thin layer of oil. Too much oil will leave the potatoes soggy.