With this recipe for Crispy Baked Sweet Potato Fries In The Oven, you’ll never crave the deep-fried version again!
Suddenly, it’s as though sweet potato fries are the new cool kids in town. They’re popping up on restaurant menus (and I’m not just talking burger joints), making their French cousins pale in comparison. In fact, they even offer them at one of my favorite French restaurants, where they’re served piping hot with a generous scattering of grated Comté and a side of black truffle mayonnaise. And while I know this combination sounds odd, it’s positively addictive. So much so, that I sometimes wrap up my workday just a little early to head there with my husband for a serving of those delectable fries paired with a glass of red wine. It’s the little things, they say.
As much as I love those sweet potato fries in all their golden, crispy glory, I know indulging in fried foods too often isn’t the healthiest choice. So I set out to recreate my favorite fries in a more wholesome way. There’s no deep-frying involved here, just the magic of the oven, one tablespoon of olive oil and a light dusting of cornstarch.
How on earth does cornstarch make a difference? Well, it helps create that irresistibly crispy exterior by absorbing moisture from the sweet potatoes and encouraging a golden crust to form during baking. It’s the ultimate hack for fries that are crispy on the outside and tender on the inside. Whether served as a snack or side, these baked sweet potato fries sure hit the spot!
Are These Crispy Baked Sweet Potato Fries Healthy?
Yes, I would say so. Sweet potatoes are chock-full of fiber, vitamin C, and beta-carotene. Only one tablespoon of oil is used, so the fat content is kept low. While the recipe includes salt, those watching their sodium intake can skip it and opt for seasonings like dried herbs, smoked paprika, garlic powder, and freshly cracked pepper. Once baked, a spritz of lime juice will elevate the flavor, adding a bright, zesty finish that perfectly complements the natural sweetness of the potatoes.
A Short History Of Sweet Potatoes
Sweet potatoes, indigenous to the Andes region of South America, have been a dietary staple for thousands of years, with evidence of their consumption dating back to as early as 750 BCE. They were introduced to Europe by Spanish explorers in the late 15th century and were likely being cultivated in North America by the mid-17th century.
In the 1800s, agricultural scientist and inventor George Washington Carver wrote about cultivating sweet potatoes and would even list more than one hundred recipes for the humble tuber. Though sweet potatoes are frequently consumed around the holidays in traditional dishes like the sweet potato pie, in recent years, they have become more popular than ever and are being praised for their many health benefits.
How To Make Ahead And Store
These sweet potato fries are best enjoyed immediately after they’re made. That said, leftovers can be stored in an airtight container in the fridge for up to 2 days. Reheat the fries (spreading them out in a single layer on a baking sheet) at 350 degrees Fahrenheit for 4-6 minutes.
Serving Suggestions
Beautifully seasoned and super crispy, these fries are practically made for dipping into delicious sauces. Try them with this Low-Carb Sugar-Free BBQ Sauce, or try this Mango Curry Paleo BBQ Sauce. My favorite dip (besides the aforementioned truffle mayonnaise)? This spicy Chipotle Guacamole!
Recipe
Ingredients
- 2 small sweet potatoes (about 1 pound)
- 2 teaspoons cornstarch
- 1 tablespoon olive oil
- 1 teaspoon seasoning salt
- Pinch of regular sea salt
Instructions
- Preheat your oven to 400℉.
- Peel the potatoes and cut into 1/4-inch-thick strips. Toss with the cornstarch until well coated.
- Next, toss with the oil until well coated. Then, toss with the seasoning salt and a pinch of sea salt.
- Spread in one layer on an ungreased baking sheet, leaving room between all the fries.
- Bake for 15 minutes. Flip each fry and bake another 10-20 minutes, until the fries are golden and crunchy. They will crisp up after cooling slightly (1-2 minutes).
- Serve with dipping sauces and enjoy!
Nutrition Info:
Recipes written and produced on Food Faith Fitness are for informational purposes only.
Hello, thanks for this tip about the cornstarch, but it didn’t work for me. I just ended up with white coated spliced sweet potatoes. Please offer advice.
Thanks, Wendy
Hi Wendy, make sure to evenly coat the sweet potatoes with a thin layer of cornstarch and shake off any excess before adding the oil. Also, ensure your oven is fully preheated and the fries are spread out in a single layer with space between them. Good luck!