I’ve been sitting on this recipe since Memorial Day.
It’s so simple that I wasn’t sure if it’s even worth it to post it.
But then I realized that summertime is prime for quick, delicious, no fuss recipes.
Nothing is better than a big old pile of crunchy, salty, and spicey sweet potato straws.
Thanks to my friend, the julienne peeler.
Toss them in some grapeseed oil, and S and P, and do a short bake in the oven.
Then eat them plain or pile them on top of your favorite burger.
Sweet Potato Straws
Cook time: 20-30 minutes, Oven temp: 350 degrees F
- Peeled sweet potatoes (1 potato should serve two people)
- Drizzle of grapeseed oil
- Fresh ground salt and pepper to taste
- Preheat oven to 350 degrees F. Cover baking sheet with parchment paper for easy clean-up.
- Using your julienne peeler, carefully julienne the raw sweet potatoes. Hold the potato firmly and drag the peeler down the potato lengthwise. Press firmly and be careful not to cut yourself.
- Place straws on baking pan and toss with a light drizzle of grapeseed oil to coat. Sprinkle with salt and pepper. Spread into a thin layer. The thinner the layer, the quicker they will cook.
- Bake for 20 to 30 minutes. They will initially be limp, sweaty, and steamy, but they’re not done until they’re crispy, chewy, and a few begin to lightly brown. Monitor them closely. I taste test them frequently during baking. They will continue to crisp after they come out of the oven.
- Serve plain or with your favorite condiment.