Oven Baked Sweet Potato Fries {Paleo}

06 January 2014



I'm an idiot. 

I put off scheduling my spring semester classes for the entirety of my month-long winter break. I wish there was a good reason for that, but there really isn't. I simply didn't want to. So, during one lazy Sunday afternoon around two weeks ago, I sat down, glass of merlot in hand, to do the dirty deed.

It didn't go well.
It didn't go well at all.



I don't know if it was my wine-addled brain, or if it legitimately sounded like a good idea at the time, but I scheduled 18 credit hours worth of classes instead of the normal 15 hours (which is considered full-time). And to make matters worse, I thought it would be a really, really great idea to take ALL 18 of those credit hours over the span of 2 days a week. I'm flipping brilliant. So, instead of spacing my classes out like a normal person, I'll be on campus for a full 12 hours every Tuesday and Thursday.

And I'm considering taking another class to up my schedule to 7 classes for a total of 21 credit hours. I may need a mental health professional. Even I'm questioning my own sanity.

Learn a lesson here, people. Don't schedule your course load while under the influence of one two many glasses of wine, people. Learn from my mistakes, even if I don't.





Oven Baked Sweet Potato Fries 



4 small-ish sweet potatoes (use your good judgment) 
5 tablespoons olive oil
sea salt, to taste (I use about 1 teaspoon)
paprika (optional)


Preheat your oven to 450 degrees. Line two baking sheets with parchment paper.

Peel your sweet potatoes, but make sure not to rinse them (if they are wet, the oil will not adhere properly.) Slice your sweet potatoes into french fry-sized pieces (or just let this appliance do it for you, which I love), trying to keep them as equal in size and thickness as possible. 

In a large bowl, toss the fries with the olive oil, and any seasonings, except for the sea salt, that you would like to add (I use paprika). 

Spread the fries out in a single layer on the cookie sheets. Give them plenty of space between each other. Then sprinkle them with the sea salt.

Bake for 15 minutes. Using tongs, flip them over and bake for an additional 10-15 minutes until both sides have reached desired crispiness. Enjoy!



From The Archives:
2 months ago: Mini Banana Muffins

5 comments:

  1. I love sweet potato fries - total staple in our house.

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  2. I agree. I can mindlessly munch on them all day if I'm not careful. So, so good.

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  3. YES!!!!! I LOVE making these with butternut squash! :D

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  4. Gluten Free AnonymousJanuary 7, 2014 at 8:46 PM

    These looks super good! I've been dying to try something like this, thanks for the recipe!

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  5. these are always popular - I love to up the spiciness

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