Crispy Sweet Potato Fries made with Coconut Oil
Crispy Sweet Potato Fries made with Coconut Oil might be the best way to eat sweet potatoes. Just look at these crispy, seasoned, beautiful fries! Yum.
I started a cleanse last week. It’s not as bad as it sounds, really. I’m supposed to eat an unlimited array of veggies, and protein smoothies, and some fruit. I can do it. It’s only 21 days. 😉 But when I talked to my doctor about starting this specific cleanse, he was worried. You see–for me, I need good healthy fats in my diet and my doctor was a little nervous that I wouldn’t be getting these healthy fats in. But I put his mind at ease when I told him I’ll include a scoop of coconut oil in my smoothies. Problem solved.
As I’m starting my second week of this cleanse, I craved something more. Yeah, a cheesesteak would be awesome, but DISCIPLINE. So I started searching the internet. How can I gussy up my veggies while getting good healthful fat in my diet? Well look no further–SWEET POTATO FRIES and GOLDEN BARREL COCONUT OIL for the win! And yes, I’m allowed to have sweet potatoes on this cleanse…just not regular potatoes. And we all know the benefits of coconut oil. Boom. Let’s do this!
I’ve made regular fries this way so I wanted to try making sweet potato fries like this too–by first frying some in coconut oil in a pan on the stove, then finishing them off in the oven. There is one step that’s a must in order to get your sweet potato fries crispy. Usually sweet potato fries are limp, soggy, anything but crispy. But I wanted that familiar crunchy texture that’s more along the lines of a traditional fry. So cut up your sweet potatoes in thin strips and soak them in water. The first time I made these, I let them soak for about an hour. The second time, since I knew I was making them–I let them soak in the fridge overnight. So…plan accordingly.
After they’ve been soaking, give a quick rinse then set them on a dish towel and pat dry. (Here’s the key to getting them nice and crispy!) –> Put the sweet potatoes in a ziplock bag that has corn starch in it and shake. Evenly coat the fries and you’re ready to cook ’em in your pan.
Because these fries need to cook at a high temperature, Golden Barrel Coconut Oil is the best oil in which to fry them. Refined coconut oil has a higher smoke point (400 degrees F) than unrefined coconut oil (350 degrees F), thus making it a must for this recipe. Plus, by using refined coconut oil, your fries won’t taste like coconut in the least, but you’re still getting the same healthful benefits as you would if you used unrefined coconut oil. When fried in the pan first, these fries get beautifully crispy brown. After that, only a few minutes in the oven and they’re done.
I sprinkled some of our favorite fry seasoning on these (Steak ‘n Shake’s seasoning) but feel free to use whatever you prefer–chili powder, paprika, garlic powder, or just plain salt and/or pepper–these fries are tasty any way you eat them!
So whether you’re on a cleanse like me, or just want to have some super tasty, CRISPY sweet potato fries, these fries will leave you satisfied. Try them today!