I used to be obsessed with sweet potato fries. If they were on the menu at a restaraunt, I was bound to try them sooner or later. I don’t even know why I stopped, because this recipe has started my addiction again. And now I can fuel it myself. From home. On the cheap. Miracles do happen you guys!
These fries are literally so easy to make, and make a great snack or side for a meal. I even make them in my toaster oven (even easier!), when I’m only making a small batch.
There are also health benefits to eating sweet potatoes (so you don’t have to feel bad about eating these babies, how great is that?!). I learned from Sarah Britton over on one of my favorite blogs, My New Roots, that sweet potatoes contain storage proteins called sporamins, resulting in healing benefits. Studies show that when the sweet potato plant is damaged, sporamins are produced to help the plant heal! This means that we also reap the healing properties from sweet potatoes when we eat them. Which means the next time your kid skins their knee, or you get a paper cut, you have another excuse to make sweet potato fries…. and eat them.
A nice honey dijon dipping sauce is super delicious with these as well. Just spoon a little of your favorite dijon into a bowl, and stir in honey to taste. I used a whole grain dijon, and raw honey.
Makes enough for 2 (each sweet potato makes enough for one person)
2 medium - large sweet potatoes
1 bunch of fresh thyme
olive oil or melted coconut oil
Begin by preheating oven to 350 degrees fahrenheit.
Wash sweet potatoes throughly, and slice into 1 inch thick strips. Place in a baking dish, and drizzle & toss with oil. Spread evenly on a parchment covered rimmed baking sheet. Sprinkle with half of the fresh thyme, and Maldon salt.
Place baking sheet in the oven, and bake for 15 minutes. Remove baking sheet from oven, stir sweet potatoes (to bake the other side), and sprinkle with the rest of the thyme, and more Maldon salt. Bake for another 15-20 minutes, until fries start to look a bit crispy and browned on the edges. Remove from the oven, and allow to cool a bit (I know this part is hard, but you don’t want to burn your tongue). Serve warm. Enjoy!