I have learned two things this week during the Whole 30. Sauce makes me happy! I have been putting sauce on everything this week and it has made every meal more delicious. Everything from a slurry-thicked peanut sauce to straight hot sauce. As long as it is something that I can smother, dip, or serve food on top, I love it. The other thing is that sweet potato fries are good! I have never enjoyed sweet potatoes in my life until this week. Granted, I’ve only really ever had them at Thanksgiving topped with marshmallows, and I stopped eating below the marshmallows at approximately age six. I had a tearful episode in conjunction with sweet potato fries not long ago, but I thought I better strap on my big girl pants and give them another try. I know, I know, everything tastes better when it’s been deep fried (and served with chipotle aioli), but I consider this a step in the right direction of expanding my palate.
I have ordered sweet potato fries three times in the last two weeks, and made them at home twice. At home, I make them in the oven, so they’re a bit healthier than deep fried. Today, though, I fried them at home. I actually did two different cooking methods with two different prep methods to see which would yield the best sweet potato fries. I think they fact that I cut them so small to begin with really aided in the cooking, but honestly, I didn’t find much of a difference between parboiling or not, deep frying or baking. There was a slight color and texture difference between deep frying and baking, but not enough to make me switch to deep frying from here on out. If you already enjoy sweet potato fries, then you’ll love making them at home. If you’re new to the world of sweet potato fries, then the most important thing is that you go into it forgetting that white potato french fries exist! Do not attempt to eat sweet potato fries as a replacement for french fries if you’re a french fry fiend like me because they are not the same! Sweet potatoes are sweet. They do not taste like white potatoes. Sweet potatoes are great in their own right, and are tasty as baked fries sprinkled with salt, and a little paprika. Just let them be their own thing and don’t consider them a replacement for your beloved french fries.
I still have not quit the Whole 30, and I have been actually enjoying meals recently. Maybe because it’s almost over? Oy. Make these sweet potato fries, and scroll down to see my recent five days of Whole 30 meals.
Breakfast: green smoothie
Lunch: market salad with grilled chicken, apple
Snack: 1/3 Larabar, small handful pistachios
Dinner: burger, sautéed mushrooms, avocado, bacon, sweet potato fries, chipotle aioli
Breakfast: scrambled eggs, green smoothie
Dinner: rotisserie chicken, raw rainbow carrots, mayonnaise, cholula
Breakfast: scrambled eggs, prosciutto, avocado, cholula
Lunch: larabar, pistachios
Dinner: slider patty, roasted broccoli, baked sweet potato fries, cholula mayo
Breakfast: Scrambled eggs, sausage, green smoothie
Lunch: 1/2 larabar, small handful pistachios
Dinner: hamburger with avocado, bacon, sautéed mushrooms, sweet potato fries, chipotle ailoi
Breakfast: 1 hardboiled egg, small handful pistachios, figs
Lunch: lettuce wraps with smoked tuna, carrots, red bell peppers, apple rings
Second lunch: hamburger with lettuce wrap, watermelon, cantaloupe, honeydew melon
Dinner: Orange chicken with red bell peppers and rainbow carrots
- 2 sweet potatoes, white and red both work great
- 2 tablespoons coconut or sunflower oil
- generous pinch of salt
- paprika, optional
- Heat the oven to 450F.
- Peel and cut the sweet potatoes into 1/4-inch x 3-inch sticks.
- Place the sweet potatoe sticks on a baking sheet and drizzle with the oil, salt and paprika. Toss to coat well.
- Spread out the sweet potatoes so they are in a single layer and are not touching.
- Bake until the fries are golden, about 20-30 minutes, flipping halfway through.
- Serve with dip of your choice. I love sweet potato fries with chipotle aioli.
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