BBQ Sweet Potato Fries

By Julie Morris · On Dec 17, 2012

Coconut oil and sweet potatoes are a match made in foodie heaven. Add this special homemade spice blend that sneaks in a little maca powder, and expect the general consensus to be nothing short of “wow.” Recipe and photo contributed by Julie Morris. Reprinted with permission from Superfood Kitchen: Cooking with Nature’s Most Amazing Foods. © 2012 by Julie Morris, Sterling Epicure, an imprint of Sterling Publishing Co., Inc.

Serves: 4 to 6

2 pounds sweet potatoes
2 tablespoons coconut oil, melted
1¼ teaspoons paprika
½ teaspoon chili powder
¼ teaspoon garlic powder
¾ teaspoon onion powder
1 teaspoon mesquite powder
½ teaspoon maca powder
1⁄8 teaspoon cayenne pepper
¾ teaspoon sea salt
1 teaspoon coconut sugar

Preheat the oven to 450˚ F.

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.)

While the fries are cooking, mix together all the spice powders and remaining dry ingredients in a small bowl.

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.