It’s about time my spiralizer came out again. What better way to put it to use this weekend than by making some Super Skinny Sweet Potato Fries?! These taters are similar to shoestring fries that you order in restaurants, but they better by about 900 miles. This contraption saves me on almost a daily basis. I like to spiralize my vegetables ahead of time, so I can easily prep my breakfast and lunch for work. What’s nice about spiralized veggies is, they are able to cook much quicker!! This saves me time in the morning if I want to throw together some meat or eggs with my veggies. For this recipe, I highly recommend getting your hands on some medium sweet potatoes for this recipe. I had to work with very large ones, and I ended up cutting myself on the spiralizer because I was “spiralizing” manually with my hand instead of the crank. Lesson learned! I used the smallest blade on my spiralizer and these came out to be the perfect texture, and the level of crispiness was pretty dang awesome.
Now that I have officially turned you over to spiralizing (we really need to make this a verb… rather, “spiralize” needs to be a word in the dictionary…!) it’s time to stock up on your favorite cheese. No, cheese is not technically paleo because it is dairy. Yes, I use it sometimes when cooking! I have no problem with goat’s milk or raw milk products. I actually buy raw milk once in a while from my local market when I am feeling tired of coconut milk. Can you believe that aside from marijuana, raw milk is the #2 most outlawed and uh frowned upon crop in the entire country? It is illegal to sell and distribute raw milk in many states, but lucky for me California is not one of them. I am able to purchase is at both Whole Foods and Sprout’s Farmers Market- phew! Once you have your cheese, you can either grate it yourself or you can find some that has already been assembled for you… whatever works.
These skinny sweet potato fries actually turned out so good that I didn’t want to dip them into anything at all. This is very unusual for me because I am most definitely a condiment kind of girl. If you’d like, you can serve them alongside some spicy mustard, homemade ketchup, yogurt dip, whatever you fancy! Do try them before you dip them though 🙂
Super Skinny Sweet Potato Fries
These skinny sweet potato fries actually turned out so good that I didn’t want to dip them into anything at all. This is very unusual for me because I am most definitely a condiment kind of girl. If you’d like, you can serve them alongside some spicy mustard, homemade ketchup, yogurt dip, whatever you fancy! Do try them before you dip them though!
- 3 medium sweet potatoes
- 3 tablespoons grass-fed butter or ghee
- 3 tablespoons extra virgin olive oil
- 1/2 cup grated raw milk cheese of your choice I used a goat's milk Pecorino Romano
- 2 cloves garlic very finely grated
- 1 teaspoon coconut sugar
- 2 teaspoons smoked paprika
- 1/2 teaspoon ground ginger
- 1 teaspoon cinnamon
- 2 teaspoons cumin
- 1/4 teaspoon cayenne pepper
- 1/2 teaspoon sea salt and pepper
- Wash your sweet potatoes very well and pat them dry with a towel.
- Preheat the oven to 400 degrees Fahrenheit.
- Line a few baking sheets with a wire rack and some aluminum foil.
- Cut off the ends and carefully spiralize them (here is the spiralizer I use) on the smallest blade you have. You can also use a mandoline fitted with a fine julienne blade. It's up to you. I ended up using only one end of the spiralizer and cranking the potato round and round with my hand.
- Place the skinny sweet potatoes into a large bowl.
- If your butter or ghee is solid, heat it up until it is slightly warm and turns to a liquid.
- Combine the sweet potatoes with the oil, butter, and all of the spices and herbs. I used my hands to make sure that the potatoes were completely saturated. *Depending on the size of your potatoes, you may want to play with the amount of oil and butter you are using... use your judgment*
- Cook the sweet potatoes for 20-25 minutes and then flip them over and cook or another 20 or until they look golden brown and crispy. Keep that oven light on and make sure you don't burn them! It happens quickly.
- I ended up cooking mine in 4 batches, since I only have room for two baking sheets. You want to make sure the sweet potatoes are spread out in a thin layer on the baking sheet. You need to give them space so they crisp up!
Serve these with your favorite mustard or aioli. I ended up eating mine plain-- super awesome!!
Hi! I’m Monica – recipe developer, matcha addict and lover of all things chocolate, kombucha and any & all puns. I am also the blogger, real food lover, & bonafide hustler behind the blog ‘The Movement Menu.’ I’m so excited to welcome you to my happy space, where my appreciation of creative recipes and healthy & mindful eats come together to inspire you to live a healthy, balanced life.