Can you believe it’s almost Memorial Day?! Memorial Day seems so exciting for me this year because it’s the first time I get a paid holiday since starting my full-time job.
Today I’m sharing with you a quick and easy recipe for sweet potato fries. They’re super yummy, and they’re guilt free too!
All it takes is three simple ingredients: sweet potatoes (I used five), salt (I used himalyan pink salt but if you don’t have any on hand, table salt will do), and olive oil.
For this recipe I used Esplendido Douro’s extra virgin olive oil. I had the olive oil sent to me, and to be honest I wasn’t expecting much. I’m a pretty picky (and simple) eater, so I figured that it would taste the same as any other olive oil that I’ve used in the past. But no. I was wrong. It is hands down the best olive oil I have ever used, and a new favorite of mine! It is super light and flavorful, and tastes incredibly pure. I use olive oil with all of my veggies, so I’m so glad to have found this!
This may be super dorky of me, but I was seriously ecstatic about the bottle opening. I’m always too lazy to use a measuring spoon, and you’d think I’d have learned my lesson by now, but every single time I end up over-pouring whatever I’m measuring out. Does anyone else do this?!
Well, this bottle opening is perfect and really helps to control the amount that you are pouring out. Praying that I find a bottle of vanilla extract that has the same opening.
Full recipe is below. I hope you guys enjoy and have a Happy Memorial Day! Thank you to all who serve and who have served.
- 5 Sweet Potatoes
- Himalyan Salt
- Olive Oil
- Preheat the oven to 425 degrees Fahrenheit. While the oven is preheating, slice sweet potatoes into thin fry slices.
- Place sweet potatoes into bowl and gently toss with olive oil and himalayan salt. Mix until fries are evenly coated.
- Spread out sweet potatoes onto a pan. Bake for 30 minutes (or until the fries are nice and crispy). Halfway through, don't forget to flip the fries.
- Let cool for 5-10 minutes. Enjoy!
This post was done in collaboration with Esplendido Douro, all opinions are my own.
Photos courtesy of Lauren Bagby (@lauren_bagby)