This recipe is designed to teach everyone how to make easy keto sweet potato fries substitute.
Course Side Dish, Snack
Prep Time 5 minutesminutes
Cook Time 20 minutesminutes
Servings 8servings
Calories 211kcal
Ingredients
2lbsbutternut squash
2tspolive oil
salt, pepper and dry seasonings of choiceI use salt, pepper, garlic powder, onion powder and paprika
sweet potato extract or flavoring, optionalYou can also use up to 1 tsp of vanilla extract instead of sweet potato extract
Instructions
Preheat an oven to 425 degrees. Line and lightly grease a large baking sheet. Thoroughly peel the squash. Cut the squash into "fry size" sticks. (I cut mine into 2 inch long by 1/3 inch thick sticks) Place the squash on a paper towel and pat dry with another paper towel to remove excess moisture.
Place the squash into a medium bowl. Drizzle the oil over the squash and toss to coat. Add the salt, pepper, dry seasonings and extract (if using) and toss until all the squash is lightly coated. Place the squash in a single layer on the prepared baking sheet.
Leave space between each fry. Bake at 425 degrees for 20 minutes or until the squash has browned a little and is crusty on the edges but still soft. Once cooked, remove from the oven and serve immediately.