Sweet Potato Fries Recipe

This Sweet Potato Fries recipe is always a hit at my house. If you love french fries but are searching for a healthier alternative, this is the recipe for you! Since they are baked, they use almost no oil. Serve these with Fish Sticks Parmesan for a fun and quick meal.

Sweet potatoes tend to discolor quite quickly after they are peeled. They are still fine to eat, but they don't look very nice if they sit out for long. If you work quickly, and put them right into the bowl as soon as they are peeled, they will keep their nice color.

This recipe makes quite a lot of fries, but my two oldest boys can eat the whole batch by themselves. (They're not even teenagers yet!) You might want to double the batch!

Baking time can vary widely, depending on your sweet potatoes, how thickly you cut the fries, and how crispy you want them to be. Give yourself plenty of time to make these, the first time you try them.

We like to eat these with salt and vinegar.

2 lbs/1 kg sweet potatoes (about 3 large)

1 Tbsp/15 mL olive oil

1 Tbsp/15 mL paprika

1 tsp/5 mL ground cumin

Preheat oven to 425F/215C.
Lightly oil a baking sheet.

In a very large bowl, put the olive oil, paprika, and cumin. Stir until mixed.
Peel the sweet potatoes.
Cut the sweet potatoes in half, lengthwise. Then cut each half into strips about 1/2 inch/1 cm wide. Cut each strip in half so that you have french fry-sized pieces.
Put the sweet potato strips into the bowl. Toss until well coated with oil and spices.
Bake until the fries are very soft all the way through, and are a bit crispy on the outside (20 to 40 minutes).

Return from sweet potato fries recipe to vegetables.

Home to healthy quick meals.