6-8 C sweet potatoes, chopped ( about two large sweet potatoes)
1/4 C coconut oil, melted (you can also use olive oil, but the coconut oil gives it a really good flavor)
1 tsp. cumin
2 tsp. garlic powder
1 tsp. sea salt
½ tsp. cayenne
1/4 C coconut oil, melted (you can also use olive oil, but the coconut oil gives it a really good flavor)
1 tsp. cumin
2 tsp. garlic powder
1 tsp. sea salt
½ tsp. cayenne
1. Chop the sweet potatoes, and peel if you can’t stand peels
2. Melt your coconut oil
3. Add the potatoes, spices, and oil to a large zip loc bag shake them up to coat the fries well.
4. Evenly space the fries on a cookie sheet, make sure they don’t touch
5. Bake at 425 for 15-20 minutes. Pull out of oven and flip them. (or optionally put the fries in a cold oven and turn the heat on to 425 covering them with tinfoil for 20 minutes. Take off the tinfoil and continue to cook them)
6. Bake another 15 minutes or until crispy and soft. Does that make sense, I guess cooked all the way through and crispy.
7. Best eaten right away.
2. Melt your coconut oil
3. Add the potatoes, spices, and oil to a large zip loc bag shake them up to coat the fries well.
4. Evenly space the fries on a cookie sheet, make sure they don’t touch
5. Bake at 425 for 15-20 minutes. Pull out of oven and flip them. (or optionally put the fries in a cold oven and turn the heat on to 425 covering them with tinfoil for 20 minutes. Take off the tinfoil and continue to cook them)
6. Bake another 15 minutes or until crispy and soft. Does that make sense, I guess cooked all the way through and crispy.
7. Best eaten right away.
This is on of my favorite recipes! I LOVE them!!! I hope you do too.
