Make crispy, baked sweet potato fries in your own kitchen for an easy, delicious side. Requiring just sweet potatoes, avocado oil, sea salt, and pepper, these sweet potato fries are not only Paleo-friendly, gluten-free, and crazy healthy, they’re way cheaper than picking up greasy sweet potato fries at your local burger joint, too.
Buying the Ingredients
The nutrient-dense sweet potato is the star of this recipe. Rich in antioxidants like beta-carotene (a precursor to vitamin A), vitamin C, manganese, copper, potassium, B vitamins, and dietary fiber, sweet potatoes are a healthy tuber to add to your diet. Sweet potato consumption is associated with improved insulin sensitivity and blood sugar levels, better brain function, and improved immunity.
Sweet potatoes can also be labeled ‘yam’ at the farmers market or grocery store. Garnet, jewel, and Beauregard yams are actually reddish-skinned sweet potatoes. Regular sweet potatoes have a light brown skin and creamy white color inside, but tend to not be as sweet as yams. For this recipe, choose sweetener garnet, jewel, or Beauregard yams instead.
Look for either organic or conventional sweet potatoes or yams. Although regular potatoes should be purchased organic, (as they fall on the Environmental Working Group’s Dirty Dozen list) sweet potatoes and yams do not make the list.
Look for small to medium sized sweet potatoes, which tend to be sweeter and creamier, and less starchy than large sweet potatoes or yams. The skin should be dark in color, smooth, and free from blemishes and cuts.
To begin making these baked sweet potato fries, preheat oven to 450 degrees Fahrenheit and line a large baking sheet with parchment paper. A secret to getting nice and crispy baked fries is to keep them in a single, even spaced layer. This prevents the fries from getting mushy or undercooked.
Using avocado oil in this recipe is a healthy alternative to processed vegetable oils like canola or corn oil. Bonus: avocado oil is filled with healthy fats and it suitable for high-heat cooking and roasting. Another delicious alternative is melted ghee, which also has a high smoke-point and gives sweet potato fries a delicious buttery taste. Both options are Paleo-friendly and rich in healthy fats, vitamins, and minerals.
How to Make Sweet Potato Fries
Perfect Sweet Potato Oven Fries
1 medium sweet potato
1 Tbsp avocado oil or melted ghee
¼ tsp sea salt
Fresh ground black pepper
Preheat oven to 450 degrees Fahrenheit and line a large baking sheet with parchment paper.
Cut sweet potato into even sized fries. The thinner, the better.
Add to a large bowl and drizzle with avocado oil. Sprinkle with sea salt and fresh ground black pepper, to taste.
Mix fries well so that they are evenly coated in oil.
Add fries to lined baking tray. Evenly space fries so that they are all in a single layer, with plenty of space around them.
Roast fries for 25-30 minutes, moving around halfway through.
Remove fries from oven and serve.
Perfect Baked Sweet Potato Fries
While You Cook
While the fries roast in the oven, make some sauces and condiments for dipping!
Serve your sweet potato fries with some of our favorites: homemade harissa, homemade ketchup, homemade mayonnaise, or homemade aioli, or homemade mustard. Other delicious options are guacamole, garlic sauce, or tahini, too.
Pro Cooking Tips
This sweet potato fries need little improvements, but if you’re feeling flavorful, add in a pinch of spices before roasting. Cayenne, cumin, oregano, or even some curry powder are delicious additions to these fries.
Related On Organic Authority
How to Make French Fries in the Oven
Root Vegetable Fries: A Seasonal Twist on the Classic Side
Spicy Oven-Baked Turnip Fries: Turn Up the Taste!
Photos by Kate Gavlick
affordable eats, baking, munchies, paleo, roasting
Kate is a Nutritionist with a Master’s of Nutrition from the National University of Natural Medicine in Portland, Oregon and the blogger and photographer of Vegukate. Kate believes in nourishing the whole body with real, vibrant foods that feed the mind, body, soul, gut, and every single little cell. Her philosophy is simple when it comes to food and nourishment: cut the processed junk, listen to your body, eat by the seasons, eat plates and bowls filled with color, stress less, and enjoy every single bite. When she’s not cooking in her too tiny Portland kitchen, Kate can be found perusing farmer’s markets, doing barre classes, hiking, reading, and exploring.