Baked Japanese Sweet Potato Fries (Whole30-Compliant, Paleo, Vegan, Gluten-Free)
So I think Japanese sweet potatoes are my main food group. And I'm not mad about it.
Additionally, I love to experiment with complex spice blends, which is why it comes as no surprise that these fries are seasoned with a weird AF mixture. The good news, though, is that they turned out to be perfect -- crispy on the outside and flavorful on the inside. They are roommate-approved, TOO!
I know you'll enjoy these; happy, happy day, friend!
BAKED JAPANESE SWEET POTATO FRIES
A vegan and paleo side that pairs wonderfully with honey mustard, or a little bit of maple syrup (or perfectly on its own). Enjoy!
2 large Japanese sweet potatoes*
2 tablespoons coconut oil
1 teaspoon turmeric
1 teaspoon cinnamon
Pinch of nutmeg
1 teaspoon sea salt
1/2 teaspoon black pepper, ground
1 teaspoon garlic powder
Preheat oven to 400 degrees Fahrenheit
Chop two large, washed Japanese sweet potatoes into thin, 1/4 to 1/2-inch-thick rectangles
Place sweet P's on a parchment paper-lined baking sheet. You may need to use two baking sheets if not all of the sweet P's can lay on one level (you don't want them on top of each other!)
Melt two tablespoons of coconut oil (if using a microwave, do 20 seconds)
In a small bowl, mix the coconut oil with the spices: turmeric, cinnamon, sea salt, garlic powder, black pepper, and a pinch of nutmeg
Pour seasoning mixture over all sweet potatoes
Cook sweet P's for 50 - 60 minutes**; halfway through cooking, remove from oven, flip over, and put back in oven
*I get my Japanese sweet potatoes at Whole Foods or Trader Joe's (at TJ's, they're in a purple mesh bag and are called Murasaki Sweet Potatoes)
**Depending on the power of your oven and how crispy you like your fries, you'll have to do a little experimenting within the 50 - 60 minute cook time