Baked Sweet Potato Fries
Try ‘Baked Sweet Potato Fries’ as a healthy side dish. I’ve adapted a Paula Deen recipe to make it healthier. These are easy to make (especially if you have a Cuisinart French Fry disk, which I highly recommend!), nutritious and absolutely delicious.
One key trick is to use 2 pans so you don’t crowd the fries in the pan. Crowding will result in steaming and you won’t get crisp baked fries!
Two modifications/ notes:
- I use 2-3 medium sized sweet potatoes (not the 5 in the original recipe which is far too many for a regular sized oven.)
- I season the lightly olive-oiled fries with salt, pepper, cumin and a bit of chili powder, not the ‘house seasoning’ Paul Deen suggests, which has far, far, far too much sodium for a healthy side dish. You won’t miss it—I’ve replaced the garlic powder and cup of salt (!) with a dash of kosher salt, black pepper, cumin and chili powder. If cumin and chili powder are not your thing, no problem—just add your favorite spices (it’s best to use something with a bit of a kick to offset the natural sweetness of sweet potatoes!)
Hope you enjoy!
Adapted from Paula Deen
- Olive Oil for tossing
- 2-3 medium sized sweet potatoes peeled and sliced into fries
- kosher salt
- chili powder
Preheat oven to 450 degrees, and line a large baking sheet (or 2 baking sheets - they can't be crowded!) with parchment paper.
Prepare potatoes: wash, dry and peel the potatoes. Slice into 1/4-inch long slices, then 1/4-wide inch strips, using a crinkle cut knife (or much easier - use a Cuisinart French Fry Disk!)
In a large bowl toss sweet potatoes with just enough olive oil to barely coat. Sprinkle with a dash of salt, and then pepper, cumin and chili powder to taste.
Spread sweet potatoes in single layer on prepared baking sheet, being sure not to overcrowd.
Bake until sweet potatoes are tender and golden brown, turning occasionally, about 20 minutes.
Let cool 5 to 10 minutes before serving.