Baked Sweet Potatoe Fries
- 2 sweet potatoes
- 1 tbsp cornstarch
- 1 1/2 tbsp coconut oil
- 1 tbsp spices (Depending on spice level use 1/2 tbsp chipolte powder and 1/2 tbsp seasoned pepper. Could use 1 tsp chipolte powder and 2 tsp seasoning salt.)
Peel sweet potatoes in matchsticks (about 1/4 inch thick). Put potatoes in bowl of cold water and let sit for 1 hour. Preheat oven 425F. Line 2 baking sheets with aluminum foil and spray with non-stick cooking spray. Drain potatoes and dry with a paper towel. Place potatoes in large Ziploc bag and add cornstarch. Shake until potatoes “dusted” with cornstarch (can add more cornstarch so all potatoes get covered). Add oil in small amounts as they should not be “drowned” in oil. Rather just a light coating of oil. Add the spices and shake again.
Put prepared sweet potatoes on prepared trays. Make sure they are not touching or overlapping as the more room they have on the tray, the more they will crisp. Bake 15 minutes and flip with spatula. Bake another 15 minutes. Flip again and cook in 5 minute increments until cooked the way you prefer.
Can dip in Ranch dressing, ketchup or Horseradish Aioli (1/4 cup mayo, 1/4 cup whole grain mustard, 1/4 cup horseradish, and 1 tbsp lime juice.