A treat on their own, or a lush addition to a bunless burger. Able to be eaten on just about any diet. Sweet potato is a great source of dietary fiber, vitamin B6, vitamin C, beta-carotene, manganese, and complex carbohydrates, which work together to produce anti-inflammatory magic. For food allergy collectors like myself, if sweet potatoes help heal inflammation and they taste great, we should eat them!
Preheat the oven to 450 degrees.
Locate someone who likes to peel (and chop) sweet potatoes.
Have them rinse the sweet potatoes in the sink, then with a vegetable peeler, remove the skin from the sweet potatoes. Next, slice them into 1/2" thick pieces, like french fries. (See notes on the skin and sizing below).
In a mixing bowl, combine the fries, oil, garlic, thyme, pepper, and a small pinch of sea salt. Toss well, making sure all the sweet potatoes get oiled up.
Line your baking sheet(s) with Tinfoil, so you don't have to do extra dishes, then spread the fries out in a single layer. Use another baking sheet if they do not all fit on one tray.
Bake at 450 degrees for about 30 minutes. It's a good idea to check them at 25 minutes, so they don't burn like mine did!
Remove the sweet potato fries when they are golden and crisp, finish with another small pinch of sea salt.
Serve with or without your favorite dipping sauce. I like a ketchup-dijon combo but they are also incredible on their own!