My new favorite indulgence is sweet potato fries. They’re paleo-friendly, nutritious, and oh-so-yummy, and this sweet potato fries recipe is super easy!
We’ve been getting a bag of locally grown, organic sweet potatoes almost every week from our winter CSA, so I needed to find new ways to cook them. We often bake them and eat them as a side dish; and we sometimes stuff them with chicken, spinach, and peppers for a light paleo-friendly meal; but making them into fries is my favorite way to eat this powerhouse veggie.
There are a few simple tricks to making the perfect sweet potato fries. The most important one is to spread them out evenly on your baking sheet. I also mix them up with olive oil, salt, pepper, and some dried rosemary in a bowl before placing them on the sheet so they get coated evenly.
I like to flip them over about halfway through the baking time so they brown evenly. I go to the trouble of turning each one over individually and keeping them spaced out evenly on the baking sheet. It really does make a big difference in the end, and it doesn’t take that much more time.
For an extra savory touch, you can toss them in grated Parmesan when you take them out of the oven. The result is these crispy-in-the-outside, chewy-on-the-inside, perfectly-seasoned baked sweet potato fries!
Here’s a printable recipe for you! If you try them, let me know how they turn out!
- 2 large sweet potatoes, washed but not peeled
- 1/2 teaspoon dried rosemary
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 2 tablespoons olive oil
- 1/2 cup grated parmesan (optional)
- Cut pointy ends off sweet potatoes, and cut into fries. If they are super long, I halve the sweet potato before cutting into sticks, to shorten the length of the fries.
- Place in a bowl with olive oil, salt, pepper and rosemary, and toss to coat.
- Lay them out in a single layer on a rimmed sheet pan. To achieve the perfect crispy fry, make sure they do not touch. You can use two pans if you need to. (If you cook two pans at once, however, you will want to cook them on a convection setting so they cook evenly. Or cook them in two batches.)
- Place in preheated 425-degree oven for 20 minutes. Remove them from the oven and flip each one over. I do this with a pair of tongs and make sure they are still in a single layer, not touching. It takes a few extra minutes to do it this way, but it is SO worth it.
- Return to the oven for 10-15 minutes or until the fries are nice and crispy. Remove from the oven. For an extra yummy addition, you can sprinkle them with finely grated parmesan cheese and toss before serving. Eat them while they’re hot.