Photo Credit to Amanda of Fake Ginger Blog
Everyone gets the munchies and unfortunately, we sometimes reach for food that aren’t necessarily the healthiest option. You can imagine my delight when I came up a recipe that uses two ingredients that I’ve always liked separately, but never thought of them utilized together: peanut butter and sweet potatoes. When I saw a recipe for Baked Peanut Butter Crusted Sweet Potato Fries from Amanda of the Fake Ginger Blog, I knew I had to share it. A little info about Amanda, she started blogging in April 2007 a few months after becoming a stay at home Mom. At first, it was simply a way to teach herself to cook and to better learn her way around the kitchen.
Now, her blogging has also become a creative outlet, allowing her to express her creativity through her recipes and her mouth watering food photography. As you read through her blog, you’ll see everything from delicious appetizers to quick and inexpensive dinners and if you have a sweet tooth, you’re definitely taken care of. In fact, check out her Banana Split Cupcakes and Root Beer Float Ice Cream. I’d definitely go for either one of those desserts. To see Amanda’s original post of this recipe, click here.
Baked Peanut Butter Crusted Sweet Potato Fries
2 medium sweet potatoes, peeled and cut into thin fry-like strips
3 Tbs. Arrowhead Mills, Crunchy Organic Peanut Butter
1 Tbs. Now Foods, Extra Virgin Olive Oil
1/2 teaspoon fine grain sea salt
Preheat oven to 400F and line a baking sheet with parchment paper.
In a medium size bowl, mix together the peanut butter, olive oil, and salt. Take sweet potatoes and toss in bowl with your hands until fully coated. Line up on baking pan and cook at 400F for 20 minutes. Flip and bake for another 10 – 20 minutes or until crisp.
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