Why didn't we think of this before?! The natural sweetness of the potato and a hint of spice from Marguerite's All Natural Mexican Seasoning make these our new favorite sweet tater fries. Also, we're shamelessly desperate to get veggies of any form into our kids and they even loved the sweet, but not too spicy combo. Enjoy!
Ingredients
Sweet Potatoes. At least one per person.
Arrowroot powder or cornstarch.
Olive Oil. A few tablespoons to coat the fries.
Marguerite's All Natural Mexican Seasoning.
Salt and Pepper.
Instructions
1) Preheat oven to 450 degrees. Peel sweet potatoes and cut them into fries.
2) Place the fries in a bowl and cover with water and about 2 cups of ice for at least 30 minutes. I have done this and placed them in the refrigerator for 4 hours and they have turned out great. The ice bath is the key to crispy oven baked fries!
3) Remove fries from water and pat dry.
4) Toss the fries into a large mixing bowl and coat with arrowroot powder/cornstarch, olive oil, salt, pepper, and Marguerite's All Natural Mexican seasoning.
5) Put fries on parchment paper lined baking sheet. Do not place them too close or on top of each other. Cook for 30-35 minutes; flip half way through to evenly cook both sides.