Crispy Oven-Baked Sweet Potato Fries

Everyone loves fries.

I’m yet to meet a single person who doesn’t like them, and if I ever do, I think it’s safe to say we won’t work out as friends. I have no need for that kind of negativity in my life.

You know what kind of fries rules my heart? Sweet potato fries, duh!

Crispy Oven-Baked Sweet Potato Fries! So deliciously addictive, I can't get enough of them #sweetpotatofries

They’re full of flavour, and I love the slight sweetness it gives to these otherwise salty fun-sticks.

We are, of course, baking instead of frying. I actually prefer this method, as it results in fries that aren’t dripping in oil. These are crispy, delicious, and actually good for you! As if anyone has ever needed telling twice before tucking into a bowl of chips! 

Crispy Oven-Baked Sweet Potato Fries! So deliciously addictive, I can't get enough of them #sweetpotatofries

We’re cutting them thin here, since that’s one of the things that helps them crisp up. There is a time and place for chunky chips, but this isn’t it.

The coconut flour and tapioca also help it crisp up, but don’t worry, it doesn’t overpower the flavour. The soaking also helps to draw out the starches, but if you forget or decide to do these last minute, don’t stress it, they’ll still be delicious!

Crispy Oven-Baked Sweet Potato Fries! So deliciously addictive, I can't get enough of them #sweetpotatofries

Crispy Oven-Baked Sweet Potato Fries
 
Prep time
Cook time
Total time
 
Author:
Serves: 2
Ingredients
  • 1 large sweet potato
  • 1 tablespoon coconut flour
  • 1 teaspoon tapioca
  • ⅛ teaspoon cayenne, optional
  • 1 tablespoon coconut oil, melted
  • Sea salt, to taste
Instructions
  1. Chop your sweet potato into fries, trying to get them quite thin. Place in a bowl and cover with water, letting them soak for about 2 hours.
  2. After two hours pre-heat the oven to 180ºC/355ºF and line two baking tray. Drain and rinse the sweet potatoes, then pat them dry. You want to get as much of the moisture out as possible.
  3. Add the sweet potato fries to a ziplock bag and add the coconut flour, tapioca, and cayenne. Seal the top and shake the bag so everything gets coated. Add in the coconut oil, and shake again.
  4. Line the fries on the baking trays, making sure there is enough space and none of them are touching and are all in a single layer.
  5. Bake for 15 minutes, turn and flip the fries, and place back in the oven for another 15-20 minutes, until crispy but not burnt.
  6. Turn off the oven and let cool with the oven door open for another 10 minutes, as they’ll continue to crisp up. Remove from the oven and sprinkle some sea salt before serving.
  7. Enjoy warm!

Crispy Oven-Baked Sweet Potato Fries! So deliciously addictive, I can't get enough of them #sweetpotatofries

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  • Paprika

    This looks perfect! I absolutely love using different vegetables for chips, I normally use carrots or parsnip but this sounds delicious can’t believe I’ve never had a go before!

    http://paprikapassion.blogspot.co.uk

    • Sweet potato ones are my favourite for chips! You should definitely try them, or even add some along next time you use carrots or parsnips! X

  • They look totally delicious, I haven’t picked up sweet potatoes yet but will do very soon and use your recipes!! <3

    Katrina Sophia

    • You need to soon, you’re seriously missing out! Sweet potatoes are the best! X

  • Rebecca P.

    O I must try them with some coconut flour! That would be perfect!!! I always just leave mine “naked” besides the spices!

    • “Naked” ones can be delicious as well, and if I’m making a huge batch for the week I’ll do that, but when I want them more like thin crispy fries, they need a little something to help them crisp up. X

  • Zielony Środek

    they look fantastic! i loove sweet potatoe fries, but mine never seem to be as crisp as these. maybe i cut them too thick? btw: one of my best friends doesnt like fries so much.. and u know what? its kinda cool, cause it means i can eat hers;))

    • No way! Haha I hadn’t thought of it that way, maybe I need some new fry-hating friends now!

      Yep, since sweet potatoes are different to white potatoes, they need to be thinner in order to crisp up, or else the moisture won’t leave as easily if it’s thick. X

  • It was a sort of “barbecue” sauce I made. It was tahini, tamari, cayenne, smoked paprika, garlic, and a tiny pinch of turmeric! X

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