I’m not much of a cook, I literally eat tacos every day. tacos and eggs. sometimes I even get crazy and put my eggs in a taco (sarcasm, I eat breakfast tacos like 4x a week) oh, and did I mention I don’t have a kitchen? Yea. That’s LA for ya. I do however have a hot plate and a sweet iron skillet, and I more recently invested in a fancy toaster oven. Which means great things for me! Especially considering it’s fall. Watch me roast all the squashes in all the land. But even while I’m upping my food-game, I’m still super into fast-healthy-delicious-eats. And so, enter: the easiest fall snack I ever did ever did make.
Rosemary sweet potato heaven.
These bad boys are chock full of fiber, they’re anti-inflammatory, and contain crucial vitamins and minerals like A, C and a boatload of potassium! Perfect for a movie nosh, or as a main ingredient for your next taco meal.
2 medium sweet potatoes
About 1/4 cup coconut oil
Set oven to 350°F and set a rack in the middle to top section of the oven.
Slice your sweet potatoes the way you like them (The amount of time you leave them in is determined by how thick they are— the way I cut them needed about 35 minutes)
Pour oil into a bowl. Toss sweet potatoes in the oil then lay them our on your baking sheet!
Sprinkle rosemary over the top of them.
Put them in the oven for 35-40 minutes.
Around 15 minutes I usually flip or stir them to make sure both sides get toasted.
Ta-Da! You’re done. Your fries should be a little brown, super soft and ready for you to enjoy!