Crispy Sweet Potatoe Wedges


*Haylie Pomroy Fast Metabolism Diet*

Phase 3
Serves 2
Prep time: 15 minutes
Total time: 35 minutes

2 medium sweet potatoes
2 Tbls. arrowroot powder
1/8 tsp. cinnamon
1/8 tsp. sea salt
1 Tbls. raw coconut oil, melted

Scrub the sweet potatoes and cut them into 1/2-inch-thick wedges. Place them in a bowl, cover with cold water, and let them soak.

Meanwhile, preheat the oven to 425 degrees. Line a baking sheet with parchment.

In a plastic bag, combine the arrowroot, cinnamon, and sea salt. Lift the fries out of the water, shaking the excess water off of each handful, and drop them into the bag. (The fries should still have a little moisture on them.) Blow some air into the bag, twist the top, and shake the fries to coat.

Arrange the coated fries in a single layer on the lined baking sheet, spacing them out so they’ll get crisp. Drizzle them with coconut oil. Bake for 15 minutes, flip the fries, and bake for another 5 minutes until the fries are crisp on both sides.