Cannot get enough of these fries lately (hence the name!) 🍟
The Japanese sweet potatoes make the BEST fries because they crisp up amazingly well and and don’t become flimsy like regular sweet potato fries sometimes can!
There are no measurements for this recipe (you really can’t mess it up!) but my motto is… THE MORE THE MERRIER when it comes to seasoning these fries.
I have been loving this specifc combination of spices but feel free to swap in or add your favorites.
Here, I served them with salmon and sauteed vegetables but these fries make the perfect side dish for any meal! I also love snacking on them on plain or with hummus or ketchup.
Sweet Potato Crack Fries
Ingredients
- Japanese sweet potatoes (cut into fry shape— I have a tutorial in my Instagram highlights!)
- avocado oil
- sea salt
- pepper
- paprika
- garlic powder
- onion powder
- cumin
- sage
- thyme
- cayenne (optional— just a dash if you like it spicy!)
Instructions
- Preheat oven to 425F. Line baking sheet with parchment paper and set aside.
- Cut potatoes into fry shape— I have a tutorial in my Instagram highlights if you need help with this.
- Add fries to baking sheet, drizzle with avocado oil and spices, and toss together with clean hands so they are evenly coated.
- Bake for 25 minutes or until downward facing side of fries are crispy, flip, and bake for another 10 minutes.
