Baked Sweet Potato Fries Recipe - Gluten Free Goddess

We bake our shoestring potatoes instead of deep-frying them because after a certain age your tummy starts to protest too much fat and oil. But don't worry. These fries are still tender-crispy and delicious. Lining your cookie sheet with parchment paper helps the fries get crisper.

Ingredients:

1 sweet potato per person

Light olive oil or organic canola oil, as needed

Seasoning: ground cumin, thyme, black pepper, red pepper, and cinnamon*

For serving:

Sea salt

Champagne or rice vinegar

Instructions:

Preheat the oven to 400ºF. Line a baking sheet with parchment paper.

Peel the sweet potatoes and cut them into long thin shoestrings. Toss them into a bowl and drizzle with light olive oil or organic Canola oil; stirring lightly to coat.

Generously season them. *My seasoning mix is equal shakes of: cumin, thyme and black pepper; and a little less of hot red pepper and cinnamon.

Throw them on to the parchment lined baking sheet. Spread evenly- one layer single layer is best.

Bake in the upper portion of your oven for about 20 to 25 minutes- until they are tender and sizzling and crispy brown at the edges. (Your oven times may vary from mine.)

Season with sea salt. (Add salt after they roast, to keep them from getting soggy.)

Serve with champagne vinegar at the table or scarf them down plain. They're tasty on their own.