Crispy Baked Sweet Potato Fries are a healthy homemade alternative to the double fried in inflammatory oils versions you get at restaurants. Crispy, delicious, salty perfection!
I freaking love french fries, it might be my favorite food ever, aside from pizza. I’ll take starchy salty anything over something sweet any day of my life. Whenever I go out to eat I always try to get things I wouldn’t or couldn’t make at home.
However, sometimes we go out specifically because I’m craving a good burger paired with sweet potato fries. I’ve tried several times to satisfy this craving at home by making frozen french fries, but I’m just not impressed.
A tiny little bag, it always contains some sort of gross oil like vegetable oil that I don’t like. (Yes, I know that when you go out you get french fries double fried in oil twice as bad, but sometimes you just pretend that isn’t happening, ya know?)
Finally, I had enough of that, if I like a food enough I will find a way to make it at home in a way that I can have whenever I want. So, I decided to attempt sweet potato fries, which I fully expected to be time-consuming and come out kind of soggy. To my delight, it wasn’t like that at all!
It took about 10 minutes to wash, skin and cut the sweet potatoes, I figured this is the amount of time you would wait at a restaurant to be seated. It took about another 5 minutes to cut them into fry-like pieces and then toss them with the starch and seasoning.
Not nearly as annoying or cumbersome as I thought because the whole time I was looking forward to a whole batch of sweet potato fries TO MYSELF! MUAHAHAHAHAHAHAHAH
What about the result? Well, I made one mistake, I tried to make two sheet pans full at one time. This meant the pan on the bottom got nice and crispy while the pan on the top stayed kind of soggy. After some shuffling, I was able to get them to all nice and browned.
I learned the uniformity of your cutting procedure definitely matters. I had some fries that were perfectly crispy as if they had been double deep fried, and I had some that were a little bit less crispy. The thinner you slice them the more likely they are to burn before the thicker ones get crispy.
I know I’m really trying hard to sell you on these fries, you are probably thinking screw that I’m going out. But hold your little horses there because I would NOT be posting them if I didn’t think they were downright delicious.
I dipped mine in ketchup and peanut butter yogurt dip, every bite was pure french fries bliss. I can’t wait to make them again and again and again…. I just don’t want you to think you are signing yourself up for fries that have been deep-fried in inflammatory oils, frozen, and then deep fried again in equally offensive oil (which is what happens at most fast food restaurants.)
Sweet Potato French Fries
You are signing yourself up for a wonderful little homemade treat, though! We polished ours off in three servings. Like I said, they are freaking delicious!
[clickToTweet tweet=”Crispy Baked Sweet Potato Fries are a healthy homemade alternative to the double fried in inflammatory oils versions you get at restaurants. Crispy, delicious, salty perfection! #paleo #glutenfree #healthy ” quote=”Crispy Baked Sweet Potato Fries are a healthy homemade alternative to the double fried in inflammatory oils versions you get at restaurants. Crispy, delicious, salty perfection! #paleo #glutenfree #healthy “]
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Baked Sweet Potato French Fries
Ingredients
- 3 lbs sweet potatoes
- 1-4 T avocado oil
- 1/2 T Tapioca Starch
- 1 tsp onion powder
- 1 tsp garlic powder
- 1/4 tsp fine sea salt
Instructions
- Preheat oven to 450F, line a baking sheet with heavy-duty aluminum foil.
- Wash and peel your sweet potatoes.
- Chop them into fry like sizes trying to make them as uniform as possible.
- Make seasoning mix by combining tapioca flour/starch (or corn starch if not paleo), onion, garlic, and salt in a small bowl.
- Toss sweet potatoes with oil and then seasoning. (If you use more oil they will take longer to bake but will be crispier.) I used 1T, but you can use up to 1/4 cup.
- Spread evenly across baking sheet (best to make in two batches, so you don't have to play the oven shuffle game). Bake for 15-20 minutes, turning them halfway through. OPTIONAL: Broil for 1-2 minutes for extra crispiness before they leave the oven, just make sure not to burn them!!!! Enjoy the first batch while the second one goes in.
- Serve with ketchup, peanut butter yogurt dip, or goat cheese dressing!
- SEE NOTES!
Notes
Nutrition
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I love sweet potato french fries, too! I can’t wait to try your recipe! I have a question for you: Can tapioca starch simply by grinding the tapioca ‘balls’ into a fine powder? Thanks of an y help on answering this and for your excellent posts!
I’m not sure about that but tapioca starch is really cheap at the store, you can also use cornstarch!
Love sweet potato fries over regular fries anytime. Will definitely give these a go, will rape seed oil do instead of avacado?
I think that should be fine! It’s just not my favorite oil because of the high omega 6 content (You can see this post for more info https://hungryhobby.net/2016/02/07/week-6-getting-enough-omega-3s/)
Do you have any recommendation on freezing these?
That’s a great question, I would say you can try it and put them in the toaster oven. They might end up kind of soggy though.
Sweet Potato Fries is one of my favorite.