I have no idea why I bought frozen sweet potato fries like a lazy bum for so long, but seriously, one of the easiest things to prepare is sweet potatoes for fries or hashes. I’m going to give you two really simple options that have helped me power through this Whole30 challenge. (psst, see my Week One recap here)
#1: Breakfast Potatoes
- Sweet potatoes
- Pumpkin pie spice
- Olive oil
Preheat the oven to 450 degrees. Scrub the sweet potato, and then pat dry. You can leave the skin on for both of these recipes. Cut the sweet potato into cubes and place on a cookie tray. Brush with olive oil and then sprinkle with salt and spice.
Put in the oven and cook on one side for 8-10 minutes, then flip to the other side and do the same. The cook time will depend on how crispy you like your sweet potatoes and how small you cut the cubes.
#2: Sweet Potato Fries
- Large sweet potatoes
- Salt & Pepper
- Olive oil
Preheat oven to 450 degrees. Cut the sweet potato width-wise once, and take both halves and cut lengthwise. Then cut these portions into boats or strips no more than 1 inch thick and place on a cookie sheet. Brush these with olive oil and sprinkle with salt and pepper. Adding a little seasoned salt or Cajun spices would be nice, too, but I had none that were Whole30 compliant at home so I stuck with the basics.
Put fries into the oven for 10 minutes, then flip and cook on the other side for 9-10 minutes. Once again, cook times may vary based on the size of the sweet potato.
It’s almost like you didn’t need directions, it’s so easy.
What are some of your favorite “can make ‘em with my eyes closed” recipes?