Loaded Sweet Potato Fries (AIP & Paleo)

I’m not really a big Super Bowl (or football) person, though I do love a good Super Bowl party, mainly for the food, time with friends, and the commercials. This year, things will be much different, since we’ve moved to the middle of New England Patriots territory & they happen to be playing in the 2017 Super Bowl. Let me tell you…. people around here take their NFL football *very* seriously.

While I might feel more inclined to cheer for a particular team this year, I’m still most excited about the food! Specifically, I’m excited about making some AIP/Paleo options to share with our new friends. Last year, I made plantain chip chicken in nugget form, cutting chicken breasts into pieces before coating them in the plantain chip crust & baking them on a rack. I also made the red sangria mocktail from The Healing Kitchen, and some amazing paleo brownies from Joshua Weissman/Slim Palate (the brownies require an egg & chocolate reintro; I also subbed coconut oil for the butter). All super delicious. (haha, pun intended!)

I’m still debating exactly what I’ll take to this year’s party, but these loaded sweet potato fries are a serious contender. I first made them on a whim last summer for one of our burger nights & they were such a fun twist on normal sweet potato fries. Plus the arugula pesto they’re topped with adds some extra veggie power.

If you’re looking for some other party food ideas, whether for yourself or to share with others, here are a few more options:

• Paloma Mocktail/Cocktail (AIP) or Cocktail (Paleo)  
• Red Sangria (AIP)  
• Chicken Liver Pate (AIP)  
• Marinated Flank Steak (AIP)  
• Bacon & Prosciutto Wrapped Dates (AIP)  
• Plantain Chip Chicken (AIP)  
• Blood Orange Gummies (AIP)  
• Simple Guac (AIP)  
• Coconut Macaroons (AIP) 

Loaded Sweet Potato Fries (AIP & Paleo) 
Yields 2 generous servings; batch can be easily doubled or tripled for a larger group 

For the Fries:
1 pound white sweet potatoes (I prefer Hannah)
28 g (2 tablespoons) duck fat, melted
1/4 teaspoon sea salt
1/4 teaspoon garlic powder

1. Preheat the oven to 425 F. 
2. Wash and cut the sweet potato into thin fry-shaped pieces, 1/4 to 1/2 inch in width. 
3. Pour the melted duck fat into a bowl, add the sweet potato fries, and toss to coat. 
4. Arrange the fries on an un-lined rimmed baking sheet (I used a quarter sheet), making sure there is a little space between each fry. Dust the fries with sea salt & garlic powder.
5. Bake in the preheated oven for 20 minutes, then remove the pan from the oven and carefully flip the fries over. Roast for an additional 10 to 20 minutes, or until golden brown. While the fries are roasting, prepare the toppings (see below). 

To Assemble: 
1 batch of sweet potato fries (see above)
2 tablespoons arugula pesto, plus additional for dipping, if desired
3 strips of bacon, cooked and crumbled
1 tablespoon thinly sliced scallion
1 to 2 teaspoons cilantro leaves
sprinkling of smoked Maldon sea salt

1. Just before serving, drizzle the roasted sweet potato fries with the arugula pesto. Top with the crumbled bacon, sliced scallion, and cilantro leaves. Sprinkle with smoked Maldon to taste. Serve with additional arugula pesto for dipping, if desired. 

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