Not French Fries.

Happy Tuesday y’all!
Yes, it’s only the second day of the week, but just think of it like this: one more day and we will be over the hump and the weekend will hit us like a tray of frozen margaritas. It’s not even 8 o’clock and I have definitely been craving comfort food, specifically, fries. Now, while I love me some good ole’ fashioned greasy, crunchy, french fries (I’m actually more partial to waffle fries…don’t bring me to Chick Fil’ A…it will be madness), today, is all about the sweet stuff. Surprise, surprise. 
Beware sweet potato lovers…

you will eat these for 
 breakfast, brunch, lunch, linner, and dinner
because it’s totally acceptable, and because I definitely had a handful with my strawberries this morning? 

These things are simple. I like simple things. Two ingredients: coconut oil and sea salt.
Life changing. 
 Oh, but only use this delicious cilantro-coconut dipping sauce for lunch, linner, and dinner. 
Maybe. You might just have to come over and pry it out of my hands.
Is it Friday yet? 
Coconut and Sea Salt Sweet Potato Fries with Cilantro-Coconut Dipping Sauce:
For the sweet potato fries:
2 large sweet potatoes, peeled, sliced into thin strips, lengthwise
1/4 c. melted coconut oil, divided
sea salt, as needed
For the dipping sauce:
1/2 c. fresh cilantro, finely chopped
3 cloves of garlic, finely minced
1/4 c. Greek yogurt
3 T. light coconut milk (full-fat is fine too)
juice of 1/2 an orange
sea salt and freshly cracked black pepper, to taste
1. Pre-heat oven to 400 F. Line two baking sheets with parchment paper.
2. Distribute the cut sweet potatoes evenly between the two baking sheets.
3. Toss each set of sweet potato fries with 2 tablespoons of coconut oil. 
4. Lay the sweet potato fries out in a uniform line and sprinkle with sea salt.
5. Bake for 20-30 minutes or until golden brown and slightly firm to the touch.
6. While the sweet potato fries are baking, make the dipping sauce.
7. In a small mixing bowl, combine the cilantro, garlic, and Greek yogurt using a spatula.
8. Whisk in the coconut milk and orange juice.
9. Add sea salt and black pepper to season to your liking. 
10. Allow the sweet potato fries to cool on the baking sheet for 3-5 minutes. Serve.
Makes about 30-40 sweet potato fries and about 1 cup of dipping sauce.


  1. We need our weeks to consist of Fridays and Saturdays……….fun only!!! Would love to be nibbling on this dish by the backyard pool, as we wait for the burgers to come off the grill!!!

  2. Ahhhh Aunt Shelly, I can’t wait to grill out this summer. I miss those yummy burgers with everything piled on top of them. These fries would be absolutely perfect for that! Soon, very soon, it is going to happen!

  3. I’m not a big fan of sweet potatoes, but you make them look incredible!

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