Thursday, July 5, 2012

Spiced Sweet Potato Fries

**found in April 2012 Oprah Magazine

Another tantalizing french fries recipe from Oprah Magazine.  Yum!! So happy there are gluten-free recipes like this to share.  Sharing is caring!  I think one of the harder things about being gluten-free is that you cannot have french fries at most restaurants because of the cross contamination.  Most french fries are dipped in the same oil as other gluten fried items and that alone will give you a severe reaction, so we all steer clear.  Some restaurants, but very few make their french fries in peanut oil (which doesn't do anything for those with a peanut and gluten allergy) or canola oil.  And some restaurants lightly flour their fries!! ( I know, who would have thought?!) I guess I wish more restaurants fried their fries separately so everyone including those against gluten could enjoy.  And I am sure any child with a gluten allergy or Celiac Disease suffers this sadness often.  Bummer.

1 1/2 pounds Jewel or Garnet sweet potatoes, scrubbed and peeled
1/4 cup coconut oil  (original recipe calls for Canola Oil)
1 1/2 tsp. Cajun or Creole seasoning
1 1/2 tsp. kosher salt
1/2 tsp. sugar

1.  Preheat oven to 450 degrees F.  Place a rack in the lower third of the oven and a second one in the center.  Line 2 rimmed baking sheets with parchment paper.  Cut sweet potatoes into french-fry-size sticks, about 3 inches long.  In a large bowl, mix oil, Cajun seasoning, salt and sugar.  Toss potatoes to coat.  Spread, without crowding, in a single layer on prepared sheets.  Bake 15 minutes, flip potatoes over, and continue to bake until crisp-tender and nicely browned at the edges, 10-15 minutes longer.

Makes 4 servings
Active time: 20 minutes/Total time: 50 minutes

Enjoy!! xoxo Julie

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