We’ve been turning to our basics a lot lately. Caesar salad, simple smoothies, frittatas, and these fries.
Back when Brad was just a health and fitness nut and I was someone who ran and ate decently, we fell in love over sweet potato fries. Brad told me he liked the quality of nutrients in sweet potatoes more than in white potatoes, but all I knew was that they were delicious and that a very hunky man was making them for me.
This isn’t that same recipe, but it’s close. Simplified. We eat them probably once a week and it still feels like a treat every time. In almost all our protocols, we’ve been able to eat sweet potatoes, so you could say these fries are our constant.
sweet potato fries
makes four to six servings. or two, if your names are Brad and Joanna.
A lot of people ask me if they should use organic spices. We do for the same reasons we look for organic produce and raw nuts: Conventional spices are fumigated or irradiated. If you’re on the fence, get organic for those spices you use in high quantities–like all the ones below, because you’ll start making these every week, promise.
1 tablespoon chili powder
1 tablespoon cumin
1/2 tablespoon onion powder
1/2 tablespoon paprika
salt to taste (I like coarse salt on these)
3 sweet potatoes, washed and cut into thick fries
coconut oil, melted
Preheat oven to 350 degrees Fahrenheit.
Combine chili powder, cumin, onion powder, paprika, and salt in a large bowl. Add the sweet potatoes and coconut oil and toss until the potatoes are evenly coated.
Spread onto two pans and bake for 35 to 40 minutes or until potatoes are soft. Then, turn the oven to broil and broil for 3 to 5 minutes or until the skin and tops of the fries are crispy.