McDonald’s has nothing on these crispy sweet potato fries. The perfect side dish for burger night. And with this version, there’s no need to feel guilty. You get a serving of vegetables and a healthy dose of Vitamin A & beta-carotene.
Plus, this crispy side-dish will satisfy almost any carb craving. Crispy outside, soft, fluffy interior, with just the right amount of salt. These tasty morsels are enjoyed by the entire household :)
These easy sweet potato fries are tossed with heart healthy olive oil, and then baked to perfection. The end result is a fry that is just as crisp and tender, but healthier all around.
The key to evenly cooked, crisp-yet-not-soggy fries is to slice the fries all the same size and give them room to breathe on the pan. Crowding the pan will lead to soggy fries, so make sure the potatoes aren’t touching.
Serve these with a burger, lettuce wraps, or even as a snack. You can change up the seasonings if you want; practically anything will work well here.
- 2 organic sweet potatoes, scrubbed
- 2 tablespoons olive oil
- 1/2 teaspoon sea salt
- 1/4 teaspoon fresh ground black pepper
- Preheat oven to 400 degrees F.
- Trim the ends off the sweet potatoes and peel if desired. Cut the potatoes into 1/4 inch slices, and cut each slice into 1/4 inch strips.
- Put the potatoes in a gallon sized freezer bag with the oil and seasonings. Toss until potatoes are well coated. Lay them in an even layer on a baking sheet lined with parchment paper, being careful not to let them touch (use two pans if necessary.)
- Bake for 15 minutes, remove from oven and flip. Continue baking for 10-15 more minutes, until potatoes are lightly browned and crisp. Serve hot.