So, most of my kids prefer plain old “potato fries”. Actually, if you gave them the choice, I’m almost positive they would pass right by mama’s homemade fries for the enemy fries, greasy McDonald. Isn’t that just wrong? Anyway, today while the kids were watching me slave away chopping all of the sweet potatoes meticulously by hand, Eamon pointed out, “that must be hard!” Then someone asked, I think it was Guenna, “are you ever going to make REAL fries mommy?” Hmmm, I’ll have to think about that. Probably not ;) But you never know, I just might if you ask me really nice.
In the meantime, lets work up an appetite for these tasty little homemade, “not quite real fries”, shall we? Okay, we are all a work process, including me. Even though some of the kids are still getting used to the idea of sweet potatoes over regular potatoes, there weren’t really any of these tasty buggers left when dinner was cleared off the table, so not so bad after all! I’m still working on tweaking the recipe to tantalize their taste buds, I got the inspiration from my Everyday Paleo book, you should buy it if you’re a mom and you’re interested in the Paleo Diet!
Baked Sweet Potato Fries
Ingredients:
2-3 Sweet Potatoes peeled and cut like french fries
1/2 tsp Paprika
2 tsp Cinnamon
Pinch of Cayenne
Black Pepper to taste
1/2 tsp Sea Salt
1/4 cup Extra Virgin Coconut Oil
Directions:
1. Preheat oven to 375.
2. In a small bowl, whisk all spices together with the melted coconut oil
3. Pour spice mixture and toss with the sweet potato fries until all of the fries are covered.
4. Line a cookie sheet with tin foil and evenly spread the potato spears on the foil. Bake for 25-30 minutes, turning the fries over half way through the cooking time. If you like them crispy you can add more time, depending on how big your fries are, it might take an extra 20 minutes. Enjoy!
Enjoy!
A Little Tip: If you want to double this for later in the week, just make up a double batch and after you’ve seasoned them throw the extra into a gallon sized ziplock bag and toss into the refrigerator. Should keep for at least a week!
