Cast Iron Sweet Potato Fries
Sweet potato fries are one of the few carb-full treats I can handle with Hashimoto’s. My favorite to use are the Japanese purple sweet potatoes because they have the most resistant starch of all the sweet potato family, the flavor milder, and they also retain their shape with both air frying and oven baking! I will sometimes use Stokes purple sweet potatoes (with the purple flesh all the way through) or Hannah sweet potatoes in a pinch. Never yams… they do not hold up and do not have the right kind of starch… meaning I wake up a bit bloated, whereas with the Japanese variety I wake up feeling amazing. Nothing in them bothers me in the least. I toss them with coconut oil, truffle salt and either oakwood smoked pepper or my own special blend of Tasmanian pepperberries, Schezuan peppercorns and Telicherry peppercorns and bake them in a cast iron pan, which in my opinion makes everything better. Of late I have taken to sprinkling them with sea vegetables for thyroid and adrenal health.
I love that at least with the Japanese potato version… I don’t wake up with swelling or feeling heavy. Yay for resistant starch! But they are also my favorite flavor… so that helps. I’d love to hear what you think!
Brenna xo
Cast Iron Sweet Potato Fries
Equipment
- Cast Iron Pan
Ingredients
- 1-2 Japanese Sweet Potatoes
- 1 tbsp liquid coconut oil
- 1/2 tsp truffle salt or pink salt
- 1/2 tsp oakwood smoked black pepper or Tasmanian pepperberry blend
Instructions
- Preheat oven to 375°F
- Halve the sweet potatoes lengthwise, lie open face down and cut into strips at desired thickness. (I like mine about .75 centimeter)
- Turn them on their side again and cut strips into fries.
- Coat with liquid coconut oil* (I like to use a Sally's Organics glass spray bottle for this)
- Sprinkle with truffle salt or pink salt and black pepper of choice.
- Place in cast iron pan and bake for 30-45 minutes. (depending on the amount of sweet potatoes)
- Serve.
