baked sweet potato fries can be tough to turn out… sometimes they come out soggy or undercooked, and on the flip side, they can burn quickly with high temperatures. i have tried a bunch of different methods, and i’ve recently found that the trick is in adding a little starch to help the potatoes crisp!
a starch that is used frequently in paleo baking and cooking is tapioca starch. it’s a grain-free alternative to corn starch, and it’s the trick to making baked sweet potato fries that get crispy on the outside and are fully cooked on the inside. because let’s be honest, who wants a soggy french fry that flops over when you pick it up? just no.
making these fries couldn’t be easier or require less ingredients and effort. literally all you have to do is chop the potato, coat it in olive oil, tapioca, and s&p, and put it in the oven for 40ish minutes. then you are DONE.
depending on how many fries you wanna end up with, use 1 or more sweet potatoes. first step (ALWAYS) in cooking with a sweet potato is giving it a solid scrub under water… these came from the ground and are covered in nasty ish. then, use a good knife to cut into fry shapes, obviously, and throw in a bowl. toss the sweet potato strips with olive oil, about 1-2 tsp tapioca starch, salt and pepper, and maybe some garlic powder. spread them into an even layer on a parchment-lined baking sheet, & bake on 425F for 40ish minutes. keep your eye on them to watch for crispy edges, and save them before they get burnt!
eat right away [after cooling] with your fave dipping sauce or keep in the fridge for up to ~ 5 days. reheat in the oven or broiler to maintain crispiness. devour!!
INGREDIENTS >>
– 1 to 3 large sweet potatoes
– 1-2 tbsp olive oil
– 1 to 2 tsp tapioca starch, to coat
– garlic powder, to sprinkle
– salt & pepper, to sprinkle
HOW TO MAKE >>
- set oven to 425F
- using a good knife, cut the sweet potato(es) into strips
- place potato strips in a mixing bowl. toss with olive oil, to coat.
- add in tapioca starch, garlic powder, salt & pepper to potatoes, and toss to evenly coat.
- place pre- fries in an even layer on a parchment-lined baking sheet, allowing each one to have it’s own space.
- bake on 425F for 40ish minutes.
- keep your eye on them to watch for crispy edges, & save them before they get burnt!
- enjoy with your fave dipping sauce, or save in the fridge for up to ~ 5 days!
- ( to reheat later, use broiler or high temp baking to maintain crispiness )
mango jalapeno salsa is going to be the perfect addition to your summer lineup!! use it as a topping to your tacos, burrito bowls, or as a dip with tortilla chips or plantain chips. along with jalapeno and red onion, this mango situation screams summer… so let it!
my KALE BASIL PESTO is not only paleo but has such vibrant pesto flavor. this pesto is so easy to make in the food processor; it comes together just like that & it’s bursting with the perfect combination of flavors ~ basil, garlic, lemon, pine nuts. the nutritional yeast provides a salty flavor that reflects the usual parmesan flavor in most traditional pesto! it’s the perfect addition here.
one night i had the idea to make a fried rice [with a cauliflower substitute] after seeing a simple video of making a panfried rice with just soy sauce. i wanted to adapt it to use the ingredients that i use regularly, so i figured i’d just be testing it out… turns out, the flavor came THROUGH & it was truly spot on, delish, and a perfect substitute, so it stays ! my chicken fried [cauliflower] rice is perfect for a quick & easy weeknight dinner, to make ahead & take for lunch at work, or really any meal at any time. it takes no longer than ~15minutes MAX to get it from fridge to bowl, & the flavor packs a punch in the best way!
it almost feels like i don’t need to post how i make guac, because i feel like guac is kind of a thing that most people [probably?] know how to make! BUT… for those who don’t, HERE YA GO!!! my guac is fresh n tasty, like most guacs [lol]. simple & light, too!! and no additives, just natural ingredients! 
lettuce wraps at asian restaurants usually come as appetizers on the menu, & i’m usually that girl that orders that as my meal because they are SO TASTY [i’m talking about you, p.f. chang’s]. so i’m going to go ahead with my statement that these are totally appropriate as a dinner on their own. they are not the preview to a bigger first course, they are IT. 
you know how you can put hot sauce on literally anything and make it great? it 100% works that way with roasted cauliflower, too. when you roast the cauli in buffalo/hot sauce, it takes away that air flavor of the vegetable & makes it kind of sweet, in a way… which likely sounds strange because we are talking about hot sauce… stay with me.
rachel tiedmann 