Gluten-Free Sweet Potato Fries

Baked sweet potto fried, shoestring style
Easy, tasty gluten-free sweet potato fries baked with spices.

Like my pal Kalyn I'm a big fan of sweet potatoes. And sweet potato fries. Kalyn's recipe has a different spice blend than mine but our recipes are quite similar. Check out hers if you don't happen to care for my particular spices. Or get down-and-dirty personal and make up your own signature concoction.

Cooking is all about making recipes your own. Developing your own tastes. Your likes and dislikes. Cooking is flexible. And highly personal. It's not precise like, say, brain surgery. Unless you're baking something fussy. Baking folks swear by precision. But I've never actually been that kind of cook. I'm intuitive. I fly by the seat of my jeans. I look at a glistening picture of pasta and vegetables and I feel inspired. I open my pantry and get juiced to play the What If? Game. 

What if I take this ingredient and add it to that ingredient? I wonder. What would that taste like? Then the fun begins.

How do you cook? 

Do you wing it like Chet Baker? Or do you prefer a road map, with precise direction?



Sweet potato fries
Spicy sweet potato fries. Yes, please.

Baked Sweet Potato Fries Recipe

We bake our shoestring potatoes instead of deep-frying them because after a certain age your tummy starts to protest too much fat and oil. But don't worry. These fries are still tender-crispy and delicious. Lining your cookie sheet with parchment paper helps. And don't salt until after.

Ingredients:

1 sweet potato per person
Light olive oil or organic canola oil, as needed
Seasoning: ground cumin, thyme, black pepper, red pepper, and cinnamon*

For serving:

Sea salt
Champagne or rice vinegar

Instructions:

Preheat the oven to 400ºF. Line a baking sheet with parchment paper

Peel the sweet potatoes and cut them into long thin shoestrings. Toss them into a bowl and drizzle with light olive oil or organic Canola oil; stirring lightly to coat.

Generously season them. *My seasoning mix is equal shakes of: cumin, thyme and black pepper; and a little less of hot red pepper and cinnamon.

Throw them on to the parchment lined baking sheet. Spread evenly- one layer single layer is best.

Bake in the upper portion of your oven for about 20 to 25 minutes- until they are tender and sizzling and crispy brown at the edges. (Your oven times may vary from mine.)

Season with sea salt. (Add salt after they roast, to keep them from getting soggy.)

Serve with champagne vinegar at the table or scarf them down plain. They're tasty on their own.


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Recipe Source: glutenfreegoddess.blogspot.com

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