I love sweet potatoes in a big way. I mean, Paleo or not, LOVE!
Since grad school back in New York City, I’ve been known to make whole meals on a giant sweetie potato alone. To this day even, I have one almost every day, usually baked and plain, topped simply with some salt and pepper.
I can tell a sweet potato from a yam, have perfected the art of zapping a tater in the microwave to eat during lunchtime at work, and it makes my skin crawl if I see someone drown their baked sweet potato with brown sugar (I’m looking at you, mom).
I like them even better than regular french fries, absolutely drenched in ketchup-y goodness. Oh, and they’re perfect for snacking while in the midst of, say, a Paleo challenge.
Baked Sweet Potato Fries
- nonstick cooking spray
- 1 medium size sweet potato
- salt + pepper
- KETCHUP! (optional)
1. Pre-heat oven to 425 degrees. Wash and slice potato horizontally, starting on one end and working your way to the other end (slices shouldn’t be paper thin or too thick). If potato rounds are very wide, slice them in half or quarters.
2. Cover a baking sheet with tinfoil and place potato rounds on top, face up. Spray potato rounds lightly with cooking spray (can also drizzle with olive oil instead), and season to taste with salt and pepper.
3. Bake for approximately 20 minutes, or until sweet potato rounds have crisped up and formed some black spots. You can cook them longer if you like your “fries” crispier.