1 T chili powder
1 tsp sea salt
1/2 tsp onion powder
1/2 tsp paprika
1/4 tsp garlic powder (I use more)
1/2 tsp cumin
Cut 2 lbs sweet potato into French fry size wedges and spread out in a single layer on a jelly roll pan. Toss with 2 T of oil of your choice (I use coconut or olive). Sprinkle with seasoning mix and toss to coat again. Place in 400* for approx 25 minutes, turning wedges half way through cooking.
Recipe came from Heather of our old produce co-op.
*Kelly, I think they would be fine - they aren't white carbs - is that what you said you were avoiding? I do make them with potaotos as well.
I liked this so well that I adapted it for tacos too....
To the above I add 1 T Chili, 3/4 C water, 1/2 C onion and cooked ground beef or turkey. Simmer.