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Hot, thick, seriously delicious french fries have been known to cause blissed out moments of joy. No joke.

Kind of like a warm towel fresh from the dryer.

Rolly-polly fuzzy puppy kisses.

Stretching your toes through flippy floppys on the first warm spring day.

New haircuts (Kari, thank you). Happy times.
I love ordering fries at a restaurant, though that infatuation can be a bit on the scary-obsessive side. It’s not easy to mutter the vague, “what kind of fries do you have?” when what I really want to know is, “Are they so good that you’ll probably sneak one off my plate before you bring our food to our table?” Yes? Oh, thank goodness. I’ll take em.

I know what you’re thinking. Sweet potato fries are not french fries.

Ok, fine. You’re right.

Here’s where I validate your rightness, but then go on to argue my point anyway. Isn’t that something? Thank goodness I’m going to give you a recipe to trick you into forgetting about this rightness arguing.
Sweet potatoes are the nutritional rock stars of the staple community. And this neighborhood is all about thick slicing and ketchup dipping, which is simply the best thing to do with anything that ends in “potato.” The brighter the color of the sweet taters, the better they are for you. These funky tubers are rich in complex carbohydrates, fiber, beta carotene, vitamin C, and vitamin B6.

Unlike traditional potatoes, sweet potatoes improve your body’s blood sugar regulation, even in people with type 2 diabetes.

Sweet potatoes also have antioxidant and anti-inflammatory properties, aside from a low GI index and that they’re just plain yummy.
sweet-potato-friesThe best way to preserve their nutrients is to steam them, however, we’ve been talking about french fries. Must. Have. French Fries.

Baked Sweet Potato Fries

  • One big sweet potato
  • 2 tablespoons of extra virgin olive oil
  • Salt
  • Pepper
  • Seasoning (I used a little seasoning salt here, but paprika, cayenne or garlic salt also work well)
  • Pinch of Cornstarch

Wash and dry sweet potatoes, then peel. Get out your biggest, baddest, sharpest knife and carefully slice these down until you have about 1 inch thick fries.

Transfer sweet potatoes to a bowl or bag. Add olive oil, salt, pepper and seasoning and toss until coated. I once read on the interwebs that cornstarch will help sweet potatoes crisp up. It’s a good trick.

Align seasoned sweet potatoes on a baking sheet, lined with parchment, in a single layer. No piggy back rides for the little taters.

Bake at 450 for 10 minutes, then remove to flip ‘em all over. Bake another 10-15 minutes until golden crispiness.

Dip. Enjoy. Repeat. Try to share.