I've been experimenting for awhile, trying to find the perfect, baked, sweet potato "fry." I think I hit the mark tonight, pairing it with fresh grilled salmon topped with a dollop of homemade pesto, a few chopped tomatoes and a squeeze of lime. The salad is spinach, strawberries, a few chopped cashews, a bit of crumbled goat cheese and a balsamic-raspberry dressing.
Maple-Sea Salt Sweet Potato "Fries"
1 small sweet potato per person
maple syrup (1 t. per serving)
butter (as desired)
coarse sea salt or kosher salt
1 T. coconut oil or olive oil
Heat oven to 350. On a baking sheet put one tablespoon of coconut oil and stick in oven briefly just until it is melted. (Or skip this step and use a T. of olive oil instead.)
Peel one small sweet potato per person. Slice into "french fry" shapes. Put the potato sticks on the baking pan and roll around until all are coated with oil.
Bake from 10 to 15 minutes or until sweet potatoes are just tender, but still hold their shape. Squeeze about 1 t. (per potato) of real maple syrup and a small pat of butter on top of warm potato sticks while still on hot pan. Toss gently with tongs. Sprinkle lightly with coarse sea salt and serve.