Prep time: 10 min • Cook time: 40 min • Yield: 4 servings
- 2 large sweet potatoes
- 1 tablespoon arrowroot powder
- 2 tablespoons coconut oil
- ½ tablespoon ground cumin
- 1 teaspoon chili powder
- ¼ teaspoon ground cinnamon
- ¼ teaspoon dried thyme
- 8 cloves garlic, minced
- ¼ teaspoon dried ginger
- ¼ teaspoon salt, plus more to taste
- ¼ teaspoon ground black pepper
- Preheat the oven to 450 degrees. Cover two baking sheets with parchment paper.
- Cut sweet potatoes into ⅛-to-¼-inch strips. Place in a large bowl, add the arrowroot powder, and toss until the fries are lightly coated.
- In a small bowl, combine the coconut oil, cumin, chili powder, cinnamon, thyme, garlic, dried ginger, salt, and pepper. Heat in the microwave for 15 to 20 seconds, until the coconut oil is melted. Stir with a fork to combine.
- Add the seasoned coconut oil to the sweet potatoes and toss with two wooden spoons to evenly coat the fries with the oil.
- Arrange coated fries on the baking sheets, making sure the fries aren’t touching. Bake for 15 minutes, and then flip and bake an additional 15 to 20 minutes, until desired crispness.
- Remove from oven, sprinkle with additional salt, and serve immediately.
If using organic sweet potatoes, keep the skin on. If using conventionally grown potatoes, peel them.
These fries are great with bunless burgers, Slow Cooker BBQ Pulled Pork (Chapter 11-Livng Paleo for Dummies-Wiley), or eggs for a fun and fancy brunch. Dip them in Cave Man Ketchup, or eat them the Belgian way with season Homemade Mayonnaise (both recipes in Chapter 14-Living Paleo for Dummies-Wiley))
Change the seasonings! Try Garam Masala or Morning Spice (both recipes in Chapter 14-Living Paleo for Dummies-Wiley), smoked paprika, or a little garlic powder for extra zing.
Recipe from Living Paleo for Dummies by Melissa Joulwan and Kellyann Petrucci