Sweet potato fries are my newest obsession. After creating this recipe, I think I made it for dinner every night for a week… That’s how great this recipe is!
Soaking the fries before baking is the secret to a perfectly crispy fry.
It’s amazing how similar these fries are to your classic russet potato fries. The size, texture and soft inside is nearly identical. The best thing is that there is no oil needed and no skill is necessary to make these.
I used to be a potato addict. No… That’s actually a huge understatement. I used to be OBSESSED with potatoes. Going a day without hash browns, tater tots, french fries or mashed potatoes was out of the question in those days.
Once I gave up white potatoes and other not-so-nutritious starchy foods, I started to pack boiled sweet potatoes in my lunch every day. Now, I’m a huge sweet potato fan. I might be just as obsessed as I was about white potatoes.
These sweet potato fries are:
soft in the middle
unbelievably healthy for french fries
nearly fat free
- 1 large sweet potato
- cool water (for soaking)
- 2 Tablespoons garlic powder
- salt to taste
- Rinse and cut sweet potato in half (the short way, leaving 2 potato ends).
- Slice each half the long way into thin straws (about as thin as a pencil.)
- Fill a large bowl with cool water and soak fries for 2 hours.
- Preheat oven to 425 degrees F.
- Line baking sheet with parchment paper. (See notes for tin foil substitution.)
- Place soaked fries on a clean napkin or a few sheets of paper towel and press dry.
- Place each fry on lined baking sheet with space in between each one. (Not much space is needed.)
- Bake fries 20 minutes.
- Flip each fry, with bare hands or small tongs.
- Bake another 13-17 minutes, depending on how crispy you want your fries. (I prefer mine extra crispy.)
- Transfer to plate and dip in mashed avocado, ketchup or tomato sauce.