Crispy, seasoned, sweet potato fries could not be easier to make! Mine are tender on the inside with a crunchy, lightly breaded exterior made from the ever-so-versatile, gluten and grain free arrowroot powder. I bake them in avocado oil to make them extra healthy. These fries are paleo-friendly, gluten and grain free and 100% delicious and healthy.
Okay, here’s the part that I talk about something totally unrelated to the recipe before I talk about the recipe.
Today’s topic will be my current body aches.
- Forearm (Both top and bottom)
- Upper arm
- My shoulder is okay
- All of it is on my right side
- It hurts really bad
- Typing on the computer makes it W O R S E
- Texting and using my phone makes me want to C R Y
- That is why I have not been posting on MK
- Appointment with chiropractor has been made
But today I am pressing through all that pain to bring you these GLORIOUS sweet potato fries!
You guys. If you are a regular eating person with no food allergies or sensitivities or no preferred diet plan, please don’t be alarmed that these are labeled gluten and grain free and paleo. Because even regular eating people will LOVE them.
Unless you don’t like sweet potatoes, then move along.
But if you do (and I challenge you that even if you think you don’t, you might really, really have a change of heart after you eat these), please make these crispy but tender, lightly seasoned fries at your earliest convenience.
- Arrowroot is my new favorite ingredient. We had a rocky start with this pudding, but now I’m in love with it, and I am ready to go back and try the pudding with arrowroot again using a little bit less. But I have been using it a lot lately for thickening up stews, sauces, gravies, etc. And I LOVE what it has been doing for me. Plus it’s a grain-free option so that’s a bonus. If you have never used it, it looks a lot like cornstarch. I never thought about coating fries in it until I read this article and the lightbulb went off. I love it when a product I buy has multiple uses.
- I used avocado oil because I am totally in love with it’s neutral flavor, but you can use whatever oil you want.
- When you spread the fries out on the baking sheet, try to separate them so they will cook evenly.
- Taste for salt at the end when they are done, and if they need more, salt them while they are hot.
- I used my probiotic ranch dressing for the dipping sauce in these pictures.
- ¼ cup arrowroot starch
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- 1 teaspoon salt
- ½ teaspoon coarse black pepper
- 3-4 tablespoons avocado oil
- 2 large sweet potatoes, peeled and cut into fries
- Preheat oven to 425 degrees. Place the arrowroot, garlic and onion powder, salt and pepper in a ziplock freezer bag; seal and shake to mix well.
- Rinse the sweet potato fries in cold water and let drain in a colander for a few seconds. Place them into the bag while they are still wet. Seal bag and shake to evenly coat the fires.
- Pour the fries out on a large baking sheet and drizzle with oil. Toss with hands to evenly coat with the oil, then spread in a single layer, separating them as much as possible. Bake for about 40 minutes, stirring and flipping the fries halfway through. Bake until tender on the inside, golden brown and crispy on the outside, adjusting time if necessary. (Total cooking time will depend on the thickness of fries.)