Accidentally Vegan: Sweet potato fries

Until a few months ago, I would have cringed at the thought of eating sweet potatoes.

Something about the mildly sweet taste and mushy texture almost always smothered in marshmallows at Thanksgiving, left me feeling nauseous.

Gone are the days that I gag at these sweet tubers. Sweet potato fries have changed it all. I was recently sent into a health food high, induced by the delicious sweet potato fries at Dharma Mojo, and was inspired to make my own. I was pleasantly surprised by how easy and versatile it is.

What you need:

Sweet Potatoes – as many as you’re up for eating

Olive oil


Cumin, garlic, red pepper flakes or the seasoning of choice


What to do:

1. First, peel your potatoes and cut them into fry-like slices. The thinner they are, the crispier they will be.

2. Soak the slices in water for at least an hour, and if you have the patience to wait longer do so. This helps the fries become crispy.

3. Once they’ve soaked, toss them in a bag or bowl with enough olive oil, and whichever spices you choose to lightly coat the fries. I recommend garlic and cumin for a saltier flavor. If you’d rather go sweet, try cinnamon or nutmeg.

4. Preheat your oven to 400 degrees. Put the fries on a cookie sheet, spread them out evenly, and stick them in the over for about 25 minutes, turning them over halfway through. Leave them in longer if you want your fries crispier or for less time if you prefer soft fries.

5. Take the fries out and dip those sticks of sweet nutrients in the sauce of your choice. I went with sriracha, satisfying my daily intake of the addictive rooster sauce. If you went with sweet fries, try dipping them in honey.

Enjoy and sink your teeth into the sweetness!