Satisfy your craving for fries with these healthy baked sweet potato fries. They’re crispy, delicious and perfect for serving alongside a burger or sandwich.
I don’t know about you, but I’m a potato girl. When it comes to carbs I’ll take potatoes over bread any day and I’ll eat them just about any way you cook them. I grew up eating the not-so-healthy type of potatoes like fast food fries, chips and my mom’s fried potatoes.
Now I still eat potatoes, but I usually choose sweet potatoes over regular and skip the fried stuff (for the most part) — I’ll occasionally indulge in regular sweet potato fries because they’re just too good to pass up. <–YOLO. And if I’m at a restaurant that has sweet potato fries on the menu I secretly hope that someone else at the table orders them so I can steal a few. Please tell me I’m not the only one that does this. 🙂
That said, I rarely have a craving for the fried version because I make baked sweet potato fries (and sweet potato croutons) at home all the time and they’re just as tasty!
I’m a firm believer that sweet potato fries go with just about anything. Fries and salad has definitely happened more than once around here, but I do like serving them alongside burgers like these sweet potato black bean burgers (double dose of sweet potatoes) or this spinach feta turkey burger. Or eating them straight from the baking sheet with ketchup…
Seriously, give me a baking sheet full of sweet potato fries and I’m a happy camper. A happy camper that’s loading up on vitamin A, vitamin C and antioxidants like beta-carotene. 🙂
Oh and I should note that it’s crazy easy to eat a full potato’s worth of these fries by yourself so double the recipe if you’re making these for a few people. Just be sure to use multiple baking sheets so that your fries aren’t too close together. They need a little room or else they’ll steam and never crisp up.
Ready to make some fries for yourself? Here’s the recipe:
Crispy Sweet Potato Fries
- 1 large sweet potato, cut into thin slices (about 1/4 inch)
- 1 teaspoon coconut or avocado oil
- 1/2 teaspoon sea salt
- optional spices: cumin, cinnamon, cayenne
- Preheat oven to 400°F, place sweet potato slices into a large bowl, top with the remaining ingredients and stir to coat evenly (I typically use my hands).
- Spread the fries onto a baking stone or a baking sheet lined with parchment paper making sure the fries aren't crowded. They need space or else they will start to steam and get soft rather than crispy.
- Bake for 15-20 minutes, take them out of the oven and flip, then bake for another 15-20 minutes.
- Keep an eye on them the last 5-10 minutes as some of the smaller pieces might start to burn.