Sweet Potato Frites

Bite-Sized Recipe

I’m in the process of transforming the way I eat, permanently. Currently I am removing inflammatory foods that honestly, I love probably a little too much. The great thing about sweet potatoes is that they are anti-diabetic, anti-cancer, and anti-inflammatory: hello 30.  It is a rainy, dreary day in South Carolina today, so what better than to whip up a bright orange snack, on par with these new changes + pair it with a spicy dip (also non-inflammatory). Grab the steps below. YWF Recipes are all about keeping it simple + practical. Who’s got the time?

SUPPLIES

2 pounds of sweet potatoes

2 tablespoons olive oil

3 teaspoon garlic powder

1 teaspoon smoked paprika

2 teaspoon sea salt

1 teaspoon black pepper

2 tablespoons organic chives 

THE MOVE

Heat the oven to 450.

Cut the sweet potatoes into sticks 1/4 to 1/2 inch wide and 3 inches long, and toss them with the oil.

Mix the spices, salt and pepper in a small bowl, and toss them with the sweet potatoes. Spread them out on 2 rimmed baking sheets.

Bake until brown and crisp on the bottom, about 15 minutes, then flip and cook until the other side is crisp, about 10 minutes. Serve with Sriracha Aioli (I substituted regular mayo for an avocado oil mayonnaise (soybeans increase inflammation).

Enjoy! 

Best, Dr. Dyce

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