MAKES 4–6 SERVINGS
Coconut oil and sweet potatoes are a match made in foodie heaven. Add this special homemade spiceblend that sneaks in a little maca powder, and expect the general consensus to be nothing short of “wow.”
Preheat the oven to 450˚ F.
Cut the sweet potatoes into long fries, about ½-inch thick. Toss with melted coconut oil and spread out flat onto 2 baking sheets. Place in the oven and roast for about 15–25 minutes, until fries are cooked through and begin to brown. (Cook for an additional 5–10 minutes for crispier fries.)
While the fries are cooking, mix together all the spice powders and remaining dry ingredients in a small bowl.
When the fries have finished roasting, remove the pans from the oven and immediately sprinkle some of the spice mixture on top (use amount to taste), tossing the fries around with a spatula to ensure even coating. Serve warm with Maqui Ketchup (page 158) or regular ketchup, if desired.
The peel on root vegetables is where the most nutrition is, and sweet potatoes are no exception. Roasting these fries unpeeled locks in more flavor and offers extra minerals.