My friend, Cara, and I are slightly obsessed with sweet potato fries and, well, fries in general. Recently we dined with a group of friends in a quaint patio restaurant at a winery in Temecula, where duck fat fries were the spe- cialty. Naturally we wanted to sample all of the flavors on the menu . . . and there were seven flavors. It was only slightly embarrassing when the manager came out to take our picture. Apparently we were the first people in history to order all the flavors at once!
As much as I love eating real fries on cheat days, these baked sweet potato fries taste just as good as the greasy ones. And with these ones you get to avoid the fry-induced bellyache.
Quick Tip: These fries could also be made spicy, rather than cinnamon-y. To do so, simply replace the cinnamon with 1⁄4 teaspoon ground cumin and 1⁄4 teaspoon chili powder. Serve with Lazy Man’s Ranch (see below) instead of the Maple Dip.
- 2 sweet potatoes
- 1 Tbsp. arrowroot starch
- 1 Tbsp. coconut oil
- 1 Tbsp. coconut palm sugar
- 1⁄2 tsp. sea salt
- 1 tsp. ground cinnamon
- 1 (13.66-oz.) can coconut milk, full fat (chilled overnight)
- 2 Tbsp. pure maple syrup
- Preheat the oven to 400 ̊F. Line a baking sheet with parchment paper.
- Use a vegetable peeler to skin the sweet potatoes. Cut into french fry-size pieces. Place the fries in a large ziploc bag and dump in the arrowroot starch. Close the bag and shake until evenly coated. Sprinkle the coconut oil, coconut palm sugar, sea salt, and cinnamon over the fries in the bag. Close the bag and shake until evenly coated.
- Spread the fries over the prepared baking sheet. Bake for 15 minutes.
- Combine the coconut cream and maple syrup in a small bowl. Chill for 15 minutes. Enjoy!
- Chill the 2 cans of coconut milk in the fridge overnight – do not shake.
- Turn the cans of coconut milk upside down, and use a can opener to remove the bottom of the can. Pour the liquid out, then scoop the creamy, white coconut cream into a bowl. Combine all of the ingredients in a food processor. Pulse until smooth and well combined. Chill for 15 minutes. Enjoy!