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 Sweet Potato Fries
INGREDIENTS   DIRECTIONS
2 Sweet Potatoes   Rinse and scrub sweet potatoes.   Leave skin on.  

1 Tbsp Coconut Oil
Blue Agave Syrup
1 tsp Sea Salt
1 meyer lemon (optional)

Puncture with fork or knife in 5-10 places around the sweet potato. 
While still wet, wrap in a plain dish towel and Microwave on high for 3-4 minutes.
Check firmness.  Careful - hot!
If still very hard, Microwave additional 30 sec. increments until just starting to soften. Very mushy means you've overcooked them. They need some firmness so that the wedges retain their shape integrity.
Cut sweet potato the long way into halves, then again into quarters, and again into eigths.
This should make nice triangular wedges.  

They should be steaming hot - cooked all the way, but not overly soft or mushy.
Let cool for 5-10 minutes. 

Heat coconut oil in flat sautee pan.
Add sweet potato wedges on one of the two flesh sides (not the skin side).
Sprinkle with sea salt and/or Blue Agave syrup to your taste preference.

Cook on med/high until they start to brown.  Do not be afraid!  Get them brown and crunchy!
Flip them to the other fleshy side and do the same - srpinkle salt, blue agave, and brown 'em.

Extra Ingredient - drizzle (or drench) with juice of a fresh meyer lemon at the very end to add some tang. I'll do this in the saute pan and flp them a few times with heat still on.

Enjoy one of nature's most complete carbohydrate in a deliciously crunchy wedge of goodness.

NOTE: Serves 2.
These are a center piece in my favorite dinner before a long day on the bike.
 
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