Paleo Sweet Potato Fries are the perfect side dish for any of your burger dreams.
Note 4/30/2018: This recipe used to be called Will’s Yam Fries but I’ve edited it to make it more easily searchable.
Every once in a while, there’s a dish that so reminds me of somebody that I just have to name it after them. Or in some cases, if I make a recipe specially for someone—like Jaimie’s Meatball Soup—that person becomes the namesake!
My friend Will makes a version of these sweet potato fries, and they’re always a hit so I decided to put together my own twist on it and give him some of the credit.
How To Make Sweet Potato Fries
The key to making non-soggy sweet potato fries is to slice them thinly enough so use a sharp knife! If you make the sweet potato fries too thick, they’ll steam inside instead of crisp up.
The mustard is very subtle after roasting and gives a layer of flavor that’s pretty delicious and tangy. Just toss your sliced sweet potatoes with the mustard, coconut oil, smoked paprika, salt, and pepper. Then, spread them in a single layer and bake until golden brown.
Paleo Sweet Potato Fries
These Paleo Sweet Potato Fries are coated with tangy stone ground mustard and oven-baked to perfection. The key to the perfect fry is to slice them thinly enough that they get a little crispy. They're gluten-free and Whole30 friendly.
- 3 medium sweet potatoes
- 2 tsp stone ground mustard
- 1 tsp smoked paprika
- 1 tbsp melted coconut oil or olive oil
- Sea salt and pepper to taste
- Preheat oven to 400F, and line two baking sheets with parchment paper.
- Wash and peel the sweet potatoes. Slice into steak fries by doing the following: Slice the potato lengthwise. Turn each half so it’s lying flat. Cut into pieces ¼-inch thick.
- Place the fries into a large ziptop bag or bowl. Add mustard, smoked paprika and melted coconut oil. Add salt and pepper to taste. Shake the bag until the fries are evenly coated.
- Arrange the sweet potatoes onto the baking sheets so the pieces don’t overlap.
- Roast 15-20 minutes until the sweet potatoes are cooked through, flipping them over once about halfway through. They should be nice and brown around the edges. Check frequently to make sure they don’t burn.
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