Ingredients
Scale
2–3 large sweet potatoes
2 TBSP avocado oil
2 tsp sea salt
1 1/2 tsp chili powder
1 1/2 tsp cumin
1 1/2 tsp smoked paprika
1 tsp garlic powder
1/8 tsp cayenne
2 TBSP arrowroot starch
1/4 cup ketchup
1/4 cup mayonnaise or veganaise
chopped fresh cilantro and coarse sea salt for garnishing
Instructions
- Preheat the oven to 425.
- In a small bowl combine the sea salt, chili powder, cumin, smoked paprika, garlic powder, and cayenne.
- In another small bowl combine the ketchup and mayonnaise and add 1 1/2 tsp of the seasoning mix. Set aside.
- Add the arrowroot to the remaining seasoning and mix well.
- Wash and peel the sweet potatoes.
- Cut the potatoes into 1/4” fries keeping them as close to the same length as possible.
- Place the fries in a large bowl and toss with the avocado oil.
- Add the seasoning with the arrowroot and toss to coat the fries well.
- Spread the fries on an unlined baking sheet pan without crowding them. If necessary use a second pan for extra fries.
- Place the baking sheet in the top third of the oven. I find that it works best to bake one sheet pan at a time. If you have a second pan, bake them in another oven, or wait until the first pan is done.
- Bake for 25 minutes and then flip the fries and return to the oven.
- Bake for an additional 15-25 minutes or until crisp and browned.
- Place the sweet potato fries on a serving tray and top with chopped fresh cilantro and coarse sea salt. Serve with the seasoned fry sauce.
- Prep Time: 20 min
- Cook Time: 50 min