2 Medium/large sweet potatoes
2T Olive oil or coconut oil
Sea Salt- to taste
Peel a raw sweet potato with vegetable peeler and slice into strips (see the starch on the blade of my knife? Thats what I was describing earlier)Next, slice them into french fry size strips. Not too thick , not too thin.
Place sweet potato strips into a bowl of cold water and let sit 1-6 hours.
When you are ready to bake the fries, drain all the water from the bowl. No need to pat them with a towel or anything, just drain well. Then preheat your oven to 375* and prepare a baking sheet with non stick cooking spray or use parchment paper lightly sprayed with non-stick spray. Both methods work very well! I did it with and without parchment.
Next, get a large plastic bag and place 2T of cornstarch in the bottom. Add in a hefty handful of the fries. Seal with air still inside the bag and shake to coat the potatoes. Do not overdo the cornstarch or you will get a yucky mess and they will taste like cornstarch. You want just enough to coat them. Not cover them. See the far right photo for an example.
Place the potatoes on prepared baking sheet, allowing them their “personal space” because no one likes to be crowded. 🙂 Plus, if you cram them all on the sheet together they won’t crisp. They need room to breathe.
Drizzle the sweet potatoes with 2T of Olive oil. You may use coconut oil if you like. Any oil will do.
Then sprinkle on a little sea salt & pepper if you like.
Then pop those babies in the hot oven for 15 mins, remove and flip them over and bake for another 15-20 mins or until desired crisp is obtained.
Add a side of ketchup and enjoy!!