You may have noticed that it’s been a bit quiet over here. I have been working on a few bigger projects that are taking up most of my time, but given the current state of the world, I have also needed to just take a big step back, where I can.

It’s strange to feel that I simultaneously have so very much to say, so so much, yet I am constantly finding myself at a loss for words. Dumbfounded. Instead of being glued to my computer and my phone, rather than refreshing my social media feeds minute after minute, I have instead chosen self care and comfort. I’ve chosen to march and to focus on action. I have surrounded myself with others feeling equally as devastated and at a loss, but also very fueled to do something about it. I have been volunteering my time and donating my dollars. I have been cooking for comfort and love rather than just for work. Serving others and nourishing myself. These are the things I can control and while the world is feeling increasingly more out of control, I find myself wanting to focus inward first, to take care of myself, then find ways I can use my voice, my power and my passion in my local community to help how there I can, as well.

This past weekend I cooked dinner for friends on Saturday night while we talked about their wedding plans and then on Sunday I organized a gathering locally with some amazing folks to write our representatives and voice our concerns. This coming weekend is the Super Bowl and we will be hosting a little shindig at our house with just a few friends, as we do many years. I’m not particularly interested in this year’s teams or shoot, maybe even the game, really, but I am excited about the idea of being with friends, eating comfort food and having a good time. I have been cherishing these moments dearly, lately.

For most of us, comfort food looks very different. These desires and cravings are likely as unique as each of us. For me, French fries are a big one. High on that comfort food list. But, ordering from most restaurants just isn’t an option these days. The majority of restaurants fry in vegetable oils and that’s no longer negotiable for me. (4 Reasons to Avoid Vegetable Oils)

So as usual, I perfected these Smoky Shoestring Sweet Potato Fries so I could have exactly what I wanted. As I wanted it. A smoky undertone with just a hint of heat, these crispy, shoestring fries as super snackable and wonderful for dipping. I love that the edges of some get browned and crunchy but not too much so.

These Smoky Shoestring Sweet Potato Fries are perfectly crisp with a few easy rules:

• Use a spiralizer to get evenly cut fries (I use the Inspiralizer on Blade C).
• Don’t use too much oil (1-2 teaspoons is enough for a whole pan).
• Don’t crowd the pan. Make in batches as necessary.
• Let the fries cool for 5 minutes, on the pan, before you pile the high.
• Wait to salt until after baking.

I top my Smoky Shoestring Sweet Potato Fries with fresh herbs and garlic, because this is how ALL fries should be served. Always. Finally a homemade ranch for dipping is a necessity. Try my dairy-free Ranch dressing!

If you prefer white potatoes, try this recipe with Russet potatoes, it’s just as tasty!

Smoky Shoestring Sweet Potato Fries

gluten-free, paleo, vegan, dairy-free, nut-free, Whole30

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Prep Time: 5 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 25 minutes minutes

Servings: 4 servings

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Ingredients 

1x2x3x

• 2-3 medium-sized sweet potatoes, I used white Hannah sweet potatoes
• 1-2 tablespoon Terra Delyssa Organic Extra Virgin Olive Oil, divided (you can also use avocado oil, melted ghee, duck fat, etc)
• 
  
  

b]For Serving

• flakey sea salt and black pepper, to taste
• ¼ cup fresh cilantro or parsley, roughly chopped
• ½ teaspoon fresh garlic, finely minced
• 
  
  

Smoky Spice Blend

• 1 teaspoon smoked paprika
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• pinch of cayenne pepper

Instructions

• Preheat the oven to 425ºF. And line a couple baking sheets parchment paper.
• Mix the various spices together for the smoky spice blend and set aside.
• Wash the sweet potatoes well, leave the skins on and spiralize. I use the Inspiralizer on blade C.
• Arrange the spiralized sweet potatoes in a single layer on the baking sheets. Do not overcrowd. Work in batches as you need. Drizzle 1 - 2 teaspoons of olive oil over top along with a sprinkle of the spice blend. Toss well to evenly coat the sweet potatoes in oil and spices.
• Place into the oven and bake for 10 minutes. Toss the sweet potatoes around and bake another 10-12 minutes, checking them at 12 minutes, so they don't over brown. Remove any fries that get too brown, too quick, so they don't burn and get ruined.
• Remove the baking pan from the oven and allow the fries to cool on the pan for 5 minutes, before plating.
• Plate the fries. Season with flakey sea salt and black pepper, top with fresh herbs and garlic. Serve with your favorite dippers.

Notes

can be made AIP by leaving off paprika
can be made FODMAP-friendly by leaving our onion and garlic powder