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Cost: $ $ $ $ $

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Time: 35 mins

Superfood Kitchen
MAKES 4–6 SERVINGS

Coconut oil and sweet potatoes are a match made in foodie heaven. Add this special homemade spiceblend that sneaks in a little maca powder, and expect the general consensus to be nothing short of “wow.”

Posted by GMC Group • Published 18th December 2015 • See GMC Group's 304 projects » © 2024 Julie Morris / Sterling · Reproduced with permission. · Julie Morris’s Superfood Kitchen, published by Sterling (£14.99, available from www.thegmcgroup.com)

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Kate A. favorited Bbq Sweet Potato Fries 09 Jan 06:05
Emma H. favorited Bbq Sweet Potato Fries 19 Dec 01:24
GMC Group published her project Bbq Sweet Potato Fries 18 Dec 09:00

Step 1
Preheat the oven to 450˚ F.
Step 2
Cut the sweet potatoes into long fries, about ½-inch thick. Toss with melted coconut oil and spread out flat onto 2 baking sheets. Place in the oven and roast for about 15–25 minutes, until fries are cooked through and begin to brown. (Cook for an additional 5–10 minutes for crispier fries.)
Step 3
While the fries are cooking, mix together all the spice powders and remaining dry ingredients in a small bowl.
Step 4
When the fries have finished roasting, remove the pans from the oven and immediately sprinkle some of the spice mixture on top (use amount to taste), tossing the fries around with a spatula to ensure even coating. Serve warm with Maqui Ketchup (page 158) or regular ketchup, if desired.

SUPERFOOD TIP
The peel on root vegetables is where the most nutrition is, and sweet potatoes are no exception. Roasting these fries unpeeled locks in more flavor and offers extra minerals.