Servings: 2

2 medium sweet potatoes 2 medium sweet potatoes
1 T. Tapioca flour* 1 T. Tapioca flour*
1 T. light Olive** or Avocado oil 1 T. light Olive** or Avocado oil
Sea salt for sprinkling Sea salt for sprinkling

Peel sweet potatoes (or not, but then scrub well). Cut lengthwise into ½" slabs. Stack a couple of slabs together and cut into ½" long strips. A chefs knife works well for this.
Place fries into a bowl and toss with tapioca flour. When all are coated with tapioca, toss with oil.
Place fries on a large parchment lined cookie sheet making sure they are not crowded. Bake at 400 for 20 to 25minutes, stirring halfway through. Edges should just be beginning to brown. Sprinkle with sea salt.

* Most commercial sweet potato fries are coated with flour to get them to crisp up.  * Most commercial sweet potato fries are coated with flour to get them to crisp up.
** Regular Olive oil may leave a heavy taste.  ** Regular Olive oil may leave a heavy taste.
Do not crowd the fries on the pan or they won't crisp up as well. If you double the recipe and need to use two pans, place them on different racks in the oven with space between and rotate them half way through.  Do not crowd the fries on the pan or they won't crisp up as well. If you double the recipe and need to use two pans, place them on different racks in the oven with space between and rotate them half way through.