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-1 sweet potato (about 1/2 lb)
-1 tablespoon extra virgin olive oil
-1/2 cup tapioca flour
-Onion or garlic powder
-Avocado oil
-Salt, to taste

-Garlic aioli, for dipping (optional)

1. Preheat oven to 420ºF.
2. Slice the sweet potato into fry strips and toss in oil.
3. Add tapioca flour and spices (except salt) and toss to coat.
4. Spread onto a baking sheet.
5. Bake for 10 minutes, flip, then bake for 5 minutes.
6. Remove from oven and set aside to cool.
7. Coat the bottom of a Lodge cast iron skillet with enough oil for frying and warm over medium high heat.
8. Add fries to the oil, but do not crowd the pan.
9. Cook 2 minutes on one side, watching to make sure they do not burn, then flip and cook for 30 seconds until they start to brown.
10. Remove the fries from the skillet and place on a plate lined with a paper towel.
11. Continue this same process with the rest of the fries.
12. Sprinkle with salt and enjoy!

Ingredients

Method

Soy free, rice free, oat free, peanut free, cashew free, nut free, allergy friendly