I’ve tried these out last week during a refeed and really loved how moist and flavorful they were. As I make them in a larger batch and package them up into containers to have throughout the day, I prefer a moister “fry” to a dry one. There isn’t the urge to dip them into mayonnaise, which is essential right now in the final weeks of getting show ready!
What you’ll need…
2 large sweet potatoes, cut in half length-wise
2 tsp olive oil
1 tsp cumin
1 tsp garlic powder
1 tsp paprika
sea salt & pepper to taste
Simply get a large pot of salted, boiling water going on the stove-top, then add the potatoes and cook for about 15 minutes until they are about half-done. Remove from the pot and let cool enough to handle, and pre-heat your oven to 350F. Slice into 1/4″ fries, toss with oil, and seasonings, and spread out evenly on a cookie sheet. Put them in the oven on the highest rack, and cook for another 12-15 minutes, tossing gently a couple of times to prevent sticking. Remove from the heat, sprinkle with coarsely chopped parsley, and enjoy!!
1/2 cup (100g) of my sweet potates fries have 23 grams C, 3 grams Fiber, 2 grams Protein, and 1 gram fat.
