These savoury smoked paprika sweet potato fries are sure to impress.
The perfect amount of spice, and baked to crispy perfection. Use our
creamy, plant-based, Mother Raw Ranch Dip for all of your dipping needs.
Preheat your oven to 425 then wash and dry the sweet potatoes. Cut "french fry" style, making long 1/2 inch wedges.
Then line a cookie sheet with parchment paper and grease with avocado oil. Line raw potato wedges on the cookie sheet, and make sure to leave room between each piece so that they can fully cook and get crispy.
Lightly spray potatoes with more avocado oil before seasoning them.
Option to toss the potatoes in a large mixing bowl with avocado oil. Both work great!
Sprinkle sea salt, thyme, and smoked paprika on top of the potatoes. Use your discretion on how spicy you want them! You can even add some cayenne if you want them extra spicy.
Bake for 40 minutes, flipping them half way through.