Anti Inflammatory Crispy Sweet Potato Fries
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Learn more →Ingredients
4 servings
- 2 lbs sweet potatoes (about 3 medium), peeled
- 3 tbsp olive oil
- 2 tbsp cornstarch
Ingredient noteCornstarch is a refined starch that anti-inflammatory diets limit as a refined carbohydrate, but the small amount (~1 1/2 tsp per serving) used to thicken this recipe is likely fine. If you prefer to always avoid corn starch, please tap it and change its rating to Red.
- 1 tsp garlic powder
- 1 tsp dried thyme
- ¾ tsp fine sea salt
For serving
- 1 tbsp fresh parsley, finely chopped (optional)
Instructions
- 1
Preheat the oven to 425°F (220°C). Set a wire rack on a large baking sheet and set aside.
- 2
Cut the peeled sweet potatoes into sticks about 1/4 inch wide and 3 inches long, keeping them as uniform as possible so they cook evenly.
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