Crispy Paleo Sweet Potato Fries

• servings: 4 servings
• active time: 10 minutes
• total time: 35 minutes

Ingredients

3 medium sweet potatoes (that are relatively the same size)

2 tablespoons avocado oil

salt and pepper

1 tablespoon arrowroot powder (or cornstarch)

parsley (for topping)

Directions

Preheat the oven to 450 degrees F, and spray 1 large or 2 regular size baking sheets with cooking spray.

Cut the ends off of each sweet potato, slice each potato in half lengthwise, and slice the potato into 1/4 inch thick planks, then cut each plank into about 1/4 inch french fries. Continue until you have cut all of the potatoes into fries.

Place the sweet potato fries into a large mixing bowl, pour on the avocado oil (I used roughly 1.5 tablespoons of oil), sprinkle the potatoes with salt and pepper and toss well to coat. Add about 1 tablespoon of arrowroot starch (you can also use corn starch for non-paleo option), toss the potatoes to coat them all.

Place the potatoes onto the baking sheet(s) in a single layer making sure none of the potatoes are overlapping – this will ensure all sides of each fry get nice and crispy.

Bake the fries in the preheated oven for 25 minutes, turning them halfway through the cooking time. Check the fries at about 12 1/2 minutes, if they look like they are starting to brown, then it’s time to turn them over. If they need a few more minutes then check them again in 1-2 minutes.

Once done, place the fries on a parchment paper-lined dish or plate and top with the freshly chopped parsley.