Sweet Potato Fries

Sweet potato fries are a KEY staple in my diet. I love making a big batch at the beginning of each week and throwing them on lunch bowls, using them as sides for meals, or even just for snackin’!

I switch back and forth between regular sweet potatoes and Japanese sweet potatoes (purple skin and white inside). If you haven’t tried Japanese sweet potatoes, I highly recommend! I buy mine at Whole Foods 🙂

I love dipping them in True Made Foods no added sugar ketchup, homemade special sauce (mix together avocado oil mayo, bbq sauce, and a little bit of mustard and honey), or even hummus!

Print Recipe

5 from 1 vote

Crispy Sweet Potato Fries

Course: Main Course, Side Dish, Snack

Keyword: dairy free, easy meals, fries, gluten free, healthy, meals, paleo, snacks, sweet potato

Ingredients

• sweet potatoes (as many as you’d like)
• oil of choice (I alwasy go for avocado oil because it’s great for high heat cooking!)
• sea salt (to taste)
• any other spices (optional)

Instructions

• Preheat oven to 400F. Line a baking sheet with parchment paper and set aside. The parchment paper is important because it helps to make them crispy!
• Scrub the outside of the sweet potatoes using a vegetable brush or piece of paper towel. Cut your sweet potato into fry shapes (see tutorial in my highlights on Instagram).
• Drizzle avocado oil, sea salt, and any other spices over fries.
• Using clean hands, toss fries so that they are evenly coated. Arrange so that they are in one flat layer. If there is skin on the fry, make sure the skin is facing UPWARDS (this will help with crispiness!)
• Bake for 20-30 minutes or until the downward facing sides of the fries start to brown.
• Flip and bake for another 10-15 minutes or until you reach desired crispiness.