I wouldn’t put amazing in the title for nothing.
Well, maybe I would, but right now I promise I’m not exaggerating. These have completely changed everything I ever though oven-baked fries could be. They’re awesome on their own, and even better with ketchup. The nut butters don’t overpower the flavor of the sweet potatoes at all.
Angela made hers with parsnips, but when I got to the store and sweet potatoes cost less than half as much as parsnips, my mind was pretty much made for me. Plus I love sweet potatoes in all forms, so it worked out pretty well. I divided mine among two baking sheets just so they weren’t crowded and had ample air space for crisping up. The texture isn’t exactly like deep fried fries, but they’re pretty divine in their own way.
(adapted from Oh She Glows)
2 medium sweet potatoes, cut into fry-shaped strips
1 tbsp almond butter
2 tbsp chunky peanut butter
1 tbsp extra virgin olive oil
1/2 tsp kosher salt
Preheat oven to 375 F and line 2 baking sheets with Silpats or parchment.
Put the sweet potato strips in a large bowl and toss with the oil, salt, and nut butters until evenly coated (It’s a little messy, but works best with your hands).
Spread the fries evenly on both baking sheets (make sure they’re not touching), and bake for about 45 minutes or until tender.
Serve with ketchup.