Ingredients

 

1 Sweet Potato (roughly 17.6 ounces)

Olive Oil

Cumin to taste

Salt & Pepper to taste

 

Serves: ~4

 

Directions

 

1. Cut sweet potato into quarters (about 4.4 ounces each).

2. Cut quarters in half and separate into their own piles.

3. Cut each pile with a very sharp knife into fry-like strips.

4. (Optional) Put each pile of raw "fries" into their own bowl of ice water for 1 hour (makes them crispier once baked!). Dry completely with cheesecloth before baking.

5. Dump whatever serving of raw fries you'll be eating into a quart size baggie. Pour 1/4 - 1/2 tbsp olive oil in with your desired seasoning, seal, and shake vigorously until all fries are coated. (I keep and reuse that baggie each time I "shake" my fries right before baking)

6. Spread coated fries on cooking spray-sprayed pan with no fry touching another fry.

7. Cook in preheated 425 degree oven for 20 minutes; take out, flip, bake for another 15-20 minutes. (Watch yours carefully the first time; every oven is different).

8. **I recently tried microwaving these at work since I can't use an oven for lunch, and they definitely weren't as crispy, but they WERE still delicious. (Microwave ~3 minutes)

9. Put not eaten raw fries into portioned baggies for additional future easy ready-to-bake side dishes!

 

Nutrition Per Serving:

(with 4.4 oz sweet potato and 1/4 tbsp olive oil)

 

Calories 138, Fat 3g, Carbs 25g (Fiber 4g, Sugars 5g), Net Carbs 21g, Protein 2g