Meet Your New Favorite Fry

Crispy Sweet Potato Fries

April 8, 2014   11 Comments

Snack Girl knows you have had sweet potato fries and said things like, “Wow! I had no idea how good these are!”

There is an eatery in town that let’s you choose which type of fries you want and I always go for the sweet potato. They have more flavor than a regular potato in my opinion and they have been ruled to be healthier.

Sweet potatoes have 400% of your daily requirement of vitamin A, more vitamin C, fewer calories, and more fiber than white potatoes. White potatoes are higher in essential minerals, such as iron, magnesium, and potassium so they are still a good option.

Many of you probably don’t want to make your own fries because you can buy them anywhere. I like to bake my own fries because they have much fewer calories than the deep fried version and they are a hit with my kids. I don’t peel them because I like the skin (and because I am lazy).

I will say that my sweet potato fries tend to come out a bit charred and soggy. Sadly, this is the way I like them, but I am not sure that all of you will enjoy them.

I found this great post - 10 Tips To Make Oven Fries Crispier – which is a great resource how to get the perfect sweet potato fry. One of the tips is to use parchment paper, which I do and I find that it works well IF I make the fries small enough.

Some great additions to sweet potatoes are:

  • brown sugar
  • cajun spice
  • cinnamon
  • cayenne pepper
  • minced garlic
  • taco seasoning

Grab your favorite flavors and just toss them in. They become so flavorful and seriously addictive (like those other french fries - but you have forgotten them and moved on because these are SO much better).

After you make these, just pop them in your fridge. Eat them as a snack or add them to your salad. Mush them in your yogurt or eat them for breakfast After they are refrigerated, they aren't as crunchy but they still taste really good.

What do you put in your sweet potato fries?

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Sweet Potato Fries Recipe

(serves 4)

2 medium sweet potatoes (do not peel)
2 tablespoons olive oil
salt and pepper to taste

Preheat oven to 450 F. Line two rimmed baking sheets with parchment paper. Half the sweet potatoes lengthwise. Place on flat slide and slice 5-6 spears (thick and long strips) of sweet potato. Place them on the parchment paper and toss with olive oil and your favorite flavorings.

Spread them in one layer. It is important that they have space around them and aren't piled up on each other. Bake for 15 minutes and turn with tongs or a spatula. Bake for another 5 to 10 minutes, until lightly browned. Add optional salt and pepper. Serve hot, room temperature, or cold.

For one serving: 111 calories, 6.8 g fat, 11.8 g carbohydrates, 1.1 g protein, 1.9 g fiber, 21 mg sodium, 4 Points+

Points values are calculated by Snack Girl and are provided for information only.
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11 Comments:

I replace the olive oil with coconut oil - my gosh they taste great!

on April 8, 2014

Thanks Julie the coconut oil sounds really good. I keep sweet potatoes in my house, they are a quick go to meal or snack.

on April 8, 2014

Snack Girl, bake them on top of a cooling rack (the metal kind you put cookies on when they come out of the oven) over a baking sheet. They'll crisp up then.

on April 8, 2014

You know Snack Girl - you have an amazing website with millions of viewers - you post regularly and hundreds respond - you've got a book coming out - two kids and a husband - lazy is not a word i would use to describe you. I love baking fries instead of frying. I also switch out the potato for butternut squash for a totally guilt free feast!

on April 8, 2014

Garlic and rosemary will be great! I can't wait to try it!! Sweet potatos are my all time favorite snack, and to home make fries will be aaawesomeee!! I also think I might use an apple slicer to slice the potato.. I heard that works, haven't sctually tried it yet though :)

on April 8, 2014

A great trick for crispy sweet potato fries is to soak them in cold water for about 30 minutes, then dry them off thoroughly before baking. The water pulls the extra starch out which can make them soggy.

on April 8, 2014

I just made these for dinner. They were awesome! They tasted like fries and dessert all wrapped into one! Thanks for the recipe! I will be making these regularly.

on April 8, 2014

I'm happy that I need the potassium, great excuse to eat my red potatoes.

on April 9, 2014

I love doing the same thing to butternut squash! :-)

on April 9, 2014

I make these frequently throughout the winter, although I cut the sweet potatoes into chunks and call them "roasted" rather than "fries". They're really good with sriracha mayonnaise (stir a bit of sriracha into a small dish of mayonnaise and dip away). Mmmmm...

on April 9, 2014

you say sweet potato fries are everywhere.....the craze hasn't made it to WY yet!!! We have ALWAYS had to make our own....try carrot "fries" too- AWESOME!!!

on April 18, 2014


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