I’ve been known to break ranks and stop at McDonalds to get a large order of fries. Usually it happens once a year when I visit my parents; the fries and the 90 minute drive from the airport are inextricably paired. I usually regret it a few hours later.
When I have the fry craving outside of a parental visit context I typically go the baked sweet potato route and these are definitely keepers!
- 2 Sweet Potatoes, cut into strips
- 2 T Olive Oil
- 1 T Smoked Paprika
- 1 T Almond Flour
- 1/2 t Cayenne Pepper
- 1/2 t Lava Salt
- 1/2 t Cumin
- 1/2 t Ground Black Pepper
- 1/2 t Garlic Powder
- Smoked Paprika, Garlic Ketchup
Whisk together almond flour and oil in a small bowl until blended. Whisk all other dry ingredients into the flour-oil mixture until blended. Pour the mixture into a large Ziploc bag add sweet potatoes, seal, shake to coat, then spread evenly across a metal or Pyrex baking dish. Bake for 25-30 minutes at 425 or until desired crispyness, flipping once midway.
My more picky friends swear the metal baking pan will yield better results. This has not been my experience; metal, pyrex, its the same. What does seem to make a difference is not overcrowding the pan; leaving a tiny bit of space between fries makes for more crispy fries. Your results may vary.
The smoked paprika, garlic ketchup is excellent with this version of sweet potato fries. So much so that I see I’m going to have to make another round of the ketchup sooner than expected.