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!

Course Side Dish

Cuisine American

Keyword baked sweet potato fries, paleo fries, skinny fries

Prep Time 10

Cook Time 45

Total Time 55

Servings -6

Calories 338kcal

Author Monica Stevens Le

Ingredients

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

Instructions

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 used) 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!

Notes

Serve these with your favorite mustard or aioli. I ended up eating mine plain-- super awesome!!

Nutrition