This Paleo Crispy Sweet Potato Fries recipe really makes oven-baked CRISPY Creole-seasoned Paleo Sweet Potato Fries made with coconut flour, arrowroot powder, sea salt, black pepper, and duck fat… Now, we’ve seen a lot of websites out there that boast crispy sweet potato fries and we have tried them 100 ways to Sunday. We’ve tried them fried, grilled, baked, floured, pan-fried and this way is the only way that I have tried that actually creates crispy sweet potato fries. Don’t take my word for it, try them and you tell me.
I am so close to this new car that I can almost smell it! It is on the way! Woo hoo!! Everyone think happy thoughts so that it gets here fast and I can start driving myself to work again! You never realize how horribly annoying it is not to have transportation until you don’t have it. At least all of our activities this weekend will be together, so hopefully, I won’t have much worry until I get it. PS. If you are going to be in Jacksonville tonight, check out Jack Rabbits – we’ll be there watching some bands from Aurora play – RickoLous, Fjord Explorer & Four Families! Join us!
Recipe: Paleo Crispy Sweet Potato Fries
- 2 Sweet Potatoes
- ½ Tbsp Coconut Flour
- ½ Tbsp Arrowroot Powder
- 1 ½ Tbsp Coarse Sea Salt
- 1 tsp ground White Pepper
- 1 tsp ground Creole Seasoning
- 1 Pinch ground Cayenne Pepper
- 2 Tbsp Duck Fat
- Preheat the oven to 400 degrees Fahrenheit.
- Wash and cut the sweet potatoes into thin, ¼” strips. Place them in a bowl, then add 1 tablespoon sea salt and just enough cold water to cover them. Let them sit for 1 hour. This will allow some of the starches to leech out, making crispier fries.
- You can change the water halfway through if you want, but when finished, rinse them thoroughly and make sure to pat them dry. Melt the fat and toss the fries in the fat to coat.
- Next, you’re going to want to combine the coconut flour, arrowroot powder, sea salt, white pepper, creole seasoning, and cayenne pepper. If you don’t want the flours, you can omit, but they won’t be quite as crispy. I combine them and then add about half, toss the sweet potatoes and see if I need more. If your sweet potatoes are huge, you’ll need to use all. If not, just a light dusting on all is what we’re shooting for here.
- We place them on a grill pan so that none of them overlap – the more they touch each other, the soggier they will be. The grill pan allows air to flow around the whole fry too, which helps crisp them up. If you are using a baking pan, we suggest using parchment paper – it will help keep them crispy.
- Bake them for 30-35 minutes on the bottom rack, opening the door a couple of times in the middle. This will let some of the moisture out, acting like a dehydrator. Bake them until browned and crispy. We like to flip ours once in the middle, but if you use a grill pan, you wouldn’t have to.
- This recipe is Vegan!
Preparation time: 10 minute(s)
Cooking time: 35 minute(s)
Number of servings (yield): 4
This recipe tastes great with our Paleo Veggie Burger and Paleo Bright Chipotle Mayo!