Now that Labor Day has come and gone, and Summer has unofficially ended, I couldn’t be more excited to enjoy all things fall related. There is something about Fall the makes it such a cozy time of the year, crisp cool nights, colorful leaves, and pumpkins are all a few of my favorite seasonal things.
This past weekend I made sweet potatoes fries, my first Fall-inspired dish, for our family BBQ. I love sweet potatoes and when they started showing up as a side dish in traditional BBQ fare I was eager to create my own healthier recipe at home. These fries are baked, not fried, sprinkled in cinnamon and paprika, and oh so good.
Serves 6
Ingredients:
3 Large Sweet Potatoes
4 ½ Tablespoon Extra virgin Olive Oil
1 Teaspoon Ground Cinnamon
¾ Teaspoon Paprika
¾ Teaspoons Himalayan Sea Salt (or any coarse sea salt)
Directions:
1. Preheat oven to 425 degrees.
2. Wash and scrub sweet potatoes. Do not peel the potatoes to maintain a crispy exterior after baked.
3. Cut sweet potatoes into ½ inch wide strips and place in a large mixing bowl.
4. Drizzle olive oil over the sweet potatoes, followed by the cinnamon, paprika, and salt. Toss until the sweet potatoes strips are well coated with mixture.
5. Line a baking sheet with tin foil and place sweet potato strips on sheet, evenly spaced. I used two baking sheets.
6. Bake in the oven for 35 minutes until lightly brown and soft to touch.
7. Serve immediately and enjoy!
