Oven-Baked Sweet Potato Fries

Published February 2011


2 Medium sweet potatoes (May use other root vegetables like rutabagas, parsnips or regular potatoes.) Peel and cut into thin strips.

3 Tbsp Natural almond butter, smooth

1 Tbsp extra virgin olive oil 1/2 tsp fine sea salt

Optional spices: garlic salt, curry powder, cumin, garam masala, Chinese 5 spice powder, etc. (about 1 tsp total)



Preheat oven to 400F. Line a large baking tray with parchment paper, or spray with nonstick spray.

Place potato strips in large bowl. In a small bowl, combine the almond butter, oil, and spices. Drizzle the coating over the fries, and toss the mixture with a large spoon (or even better, your hands) until potatoes are evenly coated.

Line the fries up on the cookie sheet in a single layer. Bake 35-50 minutes (depending on thickness of your fries), until the coating is browned and a bit crispy, and the fries are fully cooked.

Will keep, refrigerated, up to 3 days.

Makes 3-4 servings.

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