Food Friday: Sweet Potato Fries!
It’s been pretty dreary, wet, and cold here in Northern California. I was feeling pretty blah about everything so to remedy that, I made sweet potato fries! They were perfect for the moment because they’re:
Spiced: for easy digestion and for a sweet-savory-spicy snack
Baked to crispy perfection: a warm food that is on the dry side, which helps to gear up my body to handle the imminent springtime snowmelt slog
Sweet potatoes: which are grounding in nature
Although sweet potatoes are naturally a “heavier” food, the baking process helps transform them into something lighter. Lighter foods help uplift my spirits, and being that these are sweet potatoes, they help ground me at the same time. The spices in this recipe help increase my digestive fire but also invigorate my emotional body. If dryness is an issue for you then be sure to pair these with a healthy aioli made from mayonnaise or vegenaise, lemon juice, garlic, smoked paprika, salt, and pepper.
2 tablespoons ghee
2 pounds sweet potatoes (about 2 medium-large or 3 medium)
1 tablespoon potato starch
1 tsp smoked paprika
1 tsp fennel powder
1 tsp cumin powder
½ teaspoon salt
Several cracks of black pepper
Preheat the oven to 425°F with racks in the lower and upper thirds of the oven. Place ghee onto a baking sheet and melt in the preheating oven.
Wash and scrub the sweet potatoes and cut them into fry-shaped pieces about ¼″ wide and ¼″ thick. Try to cut them into similarly sized pieces so the fries will bake evenly. Toss sweet potatoes with potato starch and then onto baking sheet with melted ghee. Add spices and mix well with hands.
Arrange your fries in a single layer and make sure they’re not touching, otherwise they’ll overcrowd and get soggy and not crispy. Bake for 20 minutes, then flip the fries and bake for another 15 minutes so they can cook on all sides.