I can remember the sweet potatoes of old. They were a staple in my house every Thanksgiving. And pretty much only on holidays. Drenched in brown sugar and melted marshmallows, I could never convince myself to like them. After all, I would take french fries over dessert any day.
As a Crossfitter and wanna-be triathlete, I have to incorporate starchy veggies into my diet to replace glycogen stores after an intense workout.
“Paleo carbs” are few and far between, so I needed to find a way to enjoy sweet potatoes. The answer was clear…baked sweet pot fries! Pair them with a juicy grass-fed steak and you’ve got one succulent supper. I adjusted this recipe to emulate Chris Kresser’s Yucca Fries recipe and turned out great.
- Sweet Potatoes or Yams
- Coconut Oil
- Sea Salt
Preheat your oven to 400 degrees and put a baking sheet in to warm as oven heats.
Set a pot of water to boil.
Shave sweet potatoes and cut into fries. Keep size consistent to avoid burning the little ones.
Toss in the boiling water for 5-7 minutes. You want them tender not falling apart.
Drain and pat with paper towels to remove excess water.
Coat in a couple tablespoons of melted coconut oil. I put the sweet pots on the hot baking sheet and brush with coconut oil. Sprinkle with salt.
Roast for 10 minutes.
Remove from oven and flip the fries.
Roast for another 10 minutes.
Depending on your oven, you may need to cook a little longer. 20 minutes usually does it for me.
I’ve heard rolling them in egg whites before you put in the oven makes them crispier. I haven’t tried this yet. Feel free to experiment and let me know how it goes.
Serve with your favorite cut of grass-fed steak and ENJOY!