Crispy Purple Sweet Potato Fries
These go well with a big pinch of mineral-rich flaky sea salt and a big bowl of guac dip. #besties
Sweet potatoes taste great and help you live long, especially if they’re purple. They make up a big part of my life force, but most sweet potatoes are ruined by being deep fried in rancid industrial seed and vegetable oils, sending you into a food coma. There are so many varieties of sweet potatoes out there, and one of the best ways to enjoy their nutrient dense and divine goodness is to bake them yourself, no food coma included. Today I am here to reveal how to get the crispiest, foolproof sweet potato fries.
As if the Okinawan centenarian blue zone lifestyles weren’t enough proof of the power of purple sweet potatoes, they can fuel you with goodness like:
Dietary fiber
Potassium
Manganese
Copper
Niacin
Pantothenic acid
Phosphorus
Vitamin A
Vitamin C
Vitamin B1
Vitamin B2
Vitamin B6
Anthocyanins
Less of a glycemic load than regular white potatoes and can even help improve blood sugar regulation!
Ingredients
Organic purple sweet potatoes (any variety of sweet potato can also work, I’ve been known to use Japanese sweet potatoes very often)
Small amount of high quality cooking fat of your choice (ie. organic virgin cold pressed coconut oil, homemade grass-fed and finished beef or lamb tallow, lard, or biodynamic olive oil)—I love nutritious fat but we don’t want to get the fries soggy with too much here (unless that’s your kind of thing)
Sea salt, to taste
Parchment paper (unbleached!), to keep foods from touching aluminum
Optional: dried garden herbs such as rosemary
Method
Look at that colour!
Preheat the oven to 350F
Chop sweet potatoes into wedges your preferred size (LEAVE THE SKIN ON!!!)
In a bowl, drizzle the cooking fat over the potato wedges. Toss to evenly coat them.
Spread the wedges evenly over the baking sheet. Leave lots of space between them or else you risk sogginess.
Bake for 45-50 minutes, or until crispy to your preference. Honestly, they still taste great if they get soggy, but if you’re adamant about crispiness, check ‘em. Once done, season with sea salt.
Serve with anything your little heart desires. Besties I recommend include organic Brussels sprouts, pasture raised corn/soy-free turmeric chicken wings, over easy pasture raised eggs in the same cooking fat, pasture raised bison steak, organic cauliflower, organic green beans, organic dill pickles, leftovers heated on the stove, and wild salmon or other good wild fish. Really, you could make anything to go with these. Enjoy!
