I have zero guilt serving our family these delicious and crispy sweet potato fries. They are perfect all year-round. Best of all – they are free from the top eight allergens (and sesame). These go perfect with burgers or a side salad or even an Easter ham. I like having them with a Blue Moon, while Adam likes them with a nice glass of Alexander Valley Pinot Noir. For a kid-appropriate pairing, Emerson + Rhea say apple juice is the way to go. Enjoy!
Serving: 2-3 people
Cook Time: Prep—10 minutes, Cook – 30 minutes
Ingredients
- 3 large sweet potatoes
- 1 tsp salt
- 1 tbsp smoked paprika
- 2 tbsp EVOO
The Goods
- Cutting board
- Sharp knife
- Cookie sheet
- Tin foil
- Measuring spoons
Here we go!
- Set your oven for 400 degrees.
- Wash the sweet potatoes well.
- Slice the potatoes into long strips
- Spread onto a cookie sheet (tin foil optional)
- Drizzle with 2 tbsp EVOO
- Sprinkle with 1 tbsp smoked paprika and 1 tsp salt
- Bake for 30 minutes
- Enjoy!
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