I was going to write, “HUGE CONFESSION”, but I do not hold any guilt on the following statement, so why preface it with that?
Friday night is pub night with the kids. I have (for the past couple of months) ordered the traditional chicken wing splurge which I happily inhale in less than 5 minutes. This past week I have felt rather heavy and have re-focussed on what’s going in the ol’ face hole. So, I opted for a beef burger patty with lettuce, tomato and bacon, with a small order of… sweet potato fries.
I have made versions of these little morsels of love. Here’s one from Nom Nom Paleo, a trusted source of all this yummy! Direct link below!
(borrowed directly from Michelle and her website)
Now that I don’t eat regular French fries, baked sweet potato fries are my favorite side dish when I’m serving burgers at home. These aren’t quite as crispy as fried spuds but they’re tasty and easy to make. Plus, you can totally switch up the seasonings and your taste buds won’t get bored.
Get the simple recipe after the jump!
Here’s what I gathered to serve 4 people as a side dish:
- 2 large garnet yams
- 2 tablespoons of coconut oil, melted (I just nuke it in the microwave for ~30 seconds)
- Kosher salt
- Freshly ground pepper
- Smoked parika (or your favorite seasoning – cinnamon works well, too!)
Here’s how I made the fries:
I preheated the oven to 375 F on convection bake (or 400 F in a non-convection oven).
I peeled the yams and cut them into even matchsticks. Then, I placed them on a foil-lined baking tray (line with parchment paper for a crisper exterior) and tossed the yams with the coconut oil, salt, pepper, and smoked paprika.
I popped the fries in the oven for about 30 minutes, flipping the frites and tray halfway through.
When they were tender in the middle and browned on the edges, I plated them up and we dug in.