Yes, addictive - but also super duper healthy, so who cares? Eat them all. I knew they were a success when Alethea and I finalized this recipe, and she said "Why don't we have these every day?" Recipe from our new book, FOOD LOVE.
One very large 14 oz. sweet potato (4 cups when cut into fry shapes)
2 tablespoons brown rice flour
2 teaspoons EACH: maple syrup and melted coconut oil (or sunflower oil)
1 teaspoon dried rosemary, crushed
1/4 teaspoon sea salt
1. Preheat your oven to 400 F. Cut the potato into thin fry shapes. You should end up with 4 cups.
2. Place the fries in a large bowl. Sprinkle evenly with the remaining ingredients, and stir well with a rubber spatula until evenly coated.
3. Place in a single layer on a large baking sheet (or two), making sure they don't touch each other. Bake for ten minutes. Flip over, and bake another ten minutes, or until lightly browned and relatively crisp (they won't get as crisp as the deep-fried kind, but should still have a pleasing crunch). Enjoy!
Serves 2-4 (Alethea and I split this, but some people might have more self-control than we do); GF/SF/Green (according to the health guidelines in my books)