I have not met a potato that I don’t like in any shape or form. Baked, mashed, fried! They are all delicious! I have given up nightshades as part of my elimination diet and white potatoes fall into that category. Fortunately that does not include sweet potatoes! Lately I have found myself reaching for these beautiful Japanese Sweet Potatoes more and more.
Sweet potatoes are a good source of fiber. They are also a rich source of vitamin A, C, E, and B-6. The Japanese Sweet Potato looks very different from a traditional sweet potato, they are also more firm and hold up well to baking as fries.
These fries have the perfect texture. They are crispy on the outside and soft in the middle. These are made with coconut oil and salt and pepper, but cinnamon would be delicious on these or your favorite seasoning.
- 1 Japanese Sweet Potato
- 1 tbsp of melted coconut oil
- salt and pepper to taste
- Preheat oven to 425°F. Wash and clean the sweet potato. Slice the potatoes. Put the potatoes in a bowl and pour the coconut oil over them. Salt and pepper. Then place potatoes on a baking sheet and bake for 30 -35 minutes making sure to flip the potatoes every 15 minutes.
- These would also be great with cinnamon or any of your favorite spices.