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You need these shoestring fries (or fried swoodles - sweet potato noodles) in your life.
They actually came about as a complete accident, when I didn't have much fresh veg in the kitchen but I did have some spinach and a white sweet potato. I was also really hungry. "I'll just give the sweet potato the once over with the julienne peeler and fry it", I thought - you know, so it cooks really quickly.
|My julienne peeler - it makes strips as it peels (Lakeland)|
AIP Sweet Potato Garlic Shoestring Fries
1 medium-sized white sweet potato, peeled
2 tbsp duck fat (use coconut or avocado oil to make the recipe vegan or vegetarian)
good pinch of garlic salt
First, spiralise, or run a julienne peeler, if you have one, over your peeled white sweet potato, so you end up with really thin, stick-like pieces. Or run it over a mandolin and then cut by hand into matchstick-like strips. Pop them to one side.
Next, melt the duck fat in a medium-sized frying pan that has enough room to hold all your sweet potato sticks. Once the fat is hot, over a medium heat (not too hot or they'll just burn), scatter in the fries and then season straight away with the garlic salt. Stir-fry for 5-6 minutes, until they're soft and tender and starting to crisp up. Serve as soon as they're done.
Here's the julienne peeler I use to make these shoestring fries.