Pan-Fried Sweet Potato Fries

It’s hard to resist the smell of fries when you’re hungry. And whether you love it or not you can’t seem to get through childhood in America without them either! For lots of us though – whether from food allergies, an autoimmune disease like celiac, or just being health conscious – fast food isn’t always an option. So, when I want to give my kids all the wonderful experiences of hamburgers and fries without the health risks I make Pan-Fried Sweet Potato Fries!

This seriously is so quick and simple to make and will definitely hit the spot! I used an O’Henry white sweet potato. Normally I use the orange Covington, but the white is slightly less sweet and holds up a little better than their orange cousins.

Pan-Fried Sweet Potato Fries

1 – 2 medium to large sweet potatoes (white or orange flesh)

1 tbsp. organic coconut oil

ground Himalayan pink salt or sea salt to taste

* Change things up and season fries with your favorite spices like ground red pepper, garlic powder, and/or your favorite seasoning blend! Yummy!

Cut potatoes Julian style. Heat the coconut oil in a large skillet. Once the oil is sizzling hot, dump the fries in. Spread evening in the pan. Let them sit and sizzle for about 4 – 5 before shaking the pan to toss the fries, or you can use a spatula to turn them over. Season with salt and continue cooking for another 5 minutes, shaking the pan every now and then so they don’t burn. Depending on the thickness of the fries cook longer until they are tender. Serve warm with ketchup (here’s an Organic Ketchup with no refined sugar that we love!)

Enjoy!