So, I have to say our Memorial Day weekend is off to a great start. Our seven-month- old son has been sick with a cold this week and he hasn’t gotten much sleep (which by default means I haven’t either!). But I’m happy to say that he’s feeling better and slept the entire night—win-win!
I wanted to share a side dish that has become a staple in our house. These tasty fries usually find their way to our table at least a few times each week and for good reason. First, they are delicious. Second, they are super easy to make. Third, it’s way cheaper and healthier than buying them from the store (no added ingredients or inferior oils). And fourth, they are delicious (okay, that needed to be said again).
I almost didn’t share this recipe, because I figured everyone already knows how to do this (and if you haven’t done it before, you’d be able to figure it out). But to be honest, I only started eating sweet potatoes this way within the last several months. So, I thought it wouldn’t hurt to throw this out there for anyone who hasn’t made sweet potato fries (or regular potato fries if you aren’t a fan of sweet potatoes like my husband).
Just cut the sweet potato into fry-shapes:
Coat with a little olive oil (or softened coconut oil), sea salt, and fresh-ground pepper, and spread out on a pan (I like to line the pan with parchment paper for easier clean-up):
Bake at 350 for somewhere between 20 and 30 minutes. You can flip them midway through the bake time, but I usually just leave them (because I’m a bit lazy). And that’s it!
Baked Sweet Potato Fries
2 sweet potatoes
2 Tbsp olive oil or softened coconut oil (more or less to taste)
Cut sweet potatoes into fry-slices. Place in a dish and add olive oil, sea salt and pepper. Coat all pieces thoroughly, and then lay flat on baking pan (I like to line with parchment paper, optional). Bake at 350 degrees for 20 to 30 minutes. Flip midway through the bake time (optional).
What’s your favorite way to eat sweet potatoes?
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