the perfect sweet potato fries

Almost every person who has switched over to a paleo diet has attempted homemade sweet potato “fries” with the anticipation of recreating the crispy, oily, salty goodness that so many restaurants have recently started offering on their menus. After valuable time spent in the kitchen, these folks will open the oven, grab a fry, and take a bite, only to suffer the disappointment of soggy, bland potatoes that leave much to be desired. Well, my friends, starting NOW, you can say goodbye to soggy, floppy, mushy fries forever, because I’ve got a foolproof plan for crispy, sweet yet salty yam fries that will make your mouth, tummy, and burger happy.

IMG_0177As the temperatures rise, summer approaches, and the grill heats up, burgers become a weekly (if not daily) occurrence in this house. Take, for instance, that beauty to your right… a grass fed burger with latticed bacon, raw milk cheddar cheese, homemade fig marmalade, and a fresh avocado. (yum).  And there’s no better accompaniment to a perfectly grilled bacon cheeseburger than a pile of fries. Is your mouth watering yet? Mine is. So without further ado, I bring to you a super simple recipe for delicious sweet potato fries that will make followers of any “diet”  happy.


The Perfect Sweet Potato Fries (GF, NF, DF, AIP)

  • Servings: 4
  • Difficulty: easy
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  • 2 large sweet potatoes (ENTIRELY DRY – if you rinse them give them ample time to dry)
  • 2-3 TB olive oil
  • plenty of course sea salt

*feel free to get creative here with seasoning (you can make them cajun style, spicy, etc.)


  • preheat your oven to 450F
  • cut the taters in half length wise, and then in half again (width wise)
  • slice each piece into long thin strips, making sure you have even strips of potato to work with
  • remove any thin tips and make them into tiny fries (to be pulled out early as an appetizer)
  • toss the fries in a bowl with olive oil, coating but not drowning them
  • sprinkle some salt in there and toss again
  • now lay them out on a baking sheet with at least 1/4 inch between each fry*
  • sprinkle with a bit more salt so they’re all sprinkled evenly
  • stick them in the oven for 15 minutes, and do not open that oven once*
  • at 15 minutes, pull them out (snack on the small ones), flip the rest over and bake for another 10 minutes
  • Pull them out and enjoy warm with a big ol’ burger or whatever you fancy

*it is VERY important that you space the fries out evenly, and that you do not cook anything else in the oven at the same time, in order to get that crispy delicious fry you crave

Let me know what you think! And please share this, and leave a comment below. As always, friends, Recreate. Share. Enjoy. And live rad!


By | 2015-04-14T14:22:47-08:00 April 2nd, 2015|Autoimmune Paleo, Recipes, Soups, Salads, Sides|0 Comments

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