Crunchy sweet potato fries are probably one of my favorite veggie discoveries of all time. Sometimes though, they turn out somewhat crispy, and other times, they are super crispy. Today, I was determined to figure out just why and how to get them as crispy as possible. I finally figured it out. The whole family ate these, and we sounded like people in a movie theater munching on chips — they were that crispy! I also want to share how little prep time they require. I make them almost every morning pre-workout, and the prep time is about the same as making a pop tart, so really, no excuse!
Start by preheating your oven to 425. Then, (typically on Sunday or Monday so you’ll be set for the week), take the mandolin and a large organic sweet potato and slice the whole thing. But PLEASE be careful as I’ve now had THREE friends cut their fingers pretty badly!!
The setting I use for this mandolin is “thin” but only because I can’t find my “medium” slice pad lately.
Next, put the whole sliced potato in freezer sized ziplock bag along with about 3 tbsp of arrowroot powder. Then seal the bag up tight and shake until the potatoes are lightly covered with arrowroot powder. You may have to separate some as they can stick together and then the insides don’t get any powder on them.
Next, and this is the new tip, do NOT spray or grease on your cookie sheet. Lay flat what you want to eat that day. I usually use about 5-6 pieces for myself and can adjust if anyone else in the family wants some for breakfast. The remaining potatoes in the bag go back in the fridge, so I will have sweet potatoes ready to go for the rest of the week.
After you lay your sweet potatoes down on the cookie sheet, melt about 1-2 tbsp of coconut oil in the oven (metal bowl) that is preheating or in the microwave oven (non-metal bowl). Once that is melted, drizzle the oil over the potatoes.
Lastly cook them on 425 for 10 minutes, then flip them and cook them for another 10-15 minutes (depending on the thickness of the potato) until brown and crispy. Add cinnamon and celtic sea salt, and that’s it! So the rest of the week it’s just lay flat, drizzle coconut oil and cook. Simple as that! And did I mention how yummy they are?! Plus, they are the perfect pre-workout food since they are anti-inflammatory and will also help to nourish the adrenals during a hard workout.
Oh, and one other tidbit. We made the Cauliflower Soup today, and it was the best we’ve ever made. Instead of using ghee or butter to saute your onion and garlic, try cooking 2-3 pieces of bacon. Once the bacon is cooked, remove it, add your onions and garlic in the same pan with the bacon grease, and cook until soft, and then add in the rest of your ingredients. And when it’s ready for blending, add the bacon back in, then blend well, and taste the difference! It was awwweesome!
And lastly, and most importantly, I wanted to give a big shout out to my dad. Happy birthday!! We love you!
Dear God, please give me some of his skin genes. I have more wrinkles that he does and I’m only thirty-ish (Hush to my close friends!! Let me still use that word while I can). How is that fair??
My kids, and dog, sure do worship this man…