Before Whole30® we frequently would make sweet potato fries; however, with sweet potatoes being a more regular item on our menu, I had to get creative about how to incorporate them into our meals. I came across this concept while browsing Instagram and fell in love with it. You can season these and make them into a side for your meal, or you can use them with no seasoning whatsoever and as a substitute for bread or tortillas in about any situation. If you’re seasoning for use as a side, cumin and a tiny bit of salt are our favorite way to season our SP fries, and I bet it’d make a great combination for these as well. But honestly, it’s more fun to top these with whatever you are having for your main dish at your meal. Vary the degree of pliability with broiling to suit your needs for that particular meal. We have used them as taco shells, “boats” for a variety of toppings and bread/toast for sandwiches.
- Preheat oven to 400⁰.
- Slice sweet potato lengthwise in ¼” slices. I prefer to use a mandolin or simple slicer as this gives me fairly uniform slices.
- Place slices on a parchment paper-lined cookie sheet and brush both sides with coconut oil. You don’t have to use a ton of oil, just a little will do. Sprinkle with salt & seasonings, if desire. Remember a very small amount of salt goes a long way here, so no need to go crazy with it.
- Bake for 30 minutes--flip after 20 minutes and continue baking 10 minutes. Depending on the thickness of your toasts, you may need to modify this time slightly, so be sure to check them no matter what at 20 minutes. If you want a crispier sweet potato after the baking time is up, broil for 1 – 1 ½ minutes on each side. Again, be sure to keep your eye on them so they don’t burn—it happens faster than you think.
- Top with your favorite meal fixings or serve as a side and enjoy!
If you want to use these more as a shell or tortilla, broil only for 30 seconds or skip the broiling altogether.