Crispy Baked Sweet Potato Fries
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Crispy Baked Sweet Potato Fries are a seriously delicious side dish, with tons of flavor! They’re easy to make & the perfect combination of sweet & salty!
This is one side dish you can feel good about eating. These healthy sweet potato fries are gluten free & packed with Vitamin A!
Allow me to introduce you to your new favorite side dish! Crispy, flavorful, amazing sweet potato fries! Soft and sweet in the middle, crispy and flavorful on the outside. The perfect combination of flavors and textures!
And more good news, they’re healthy! Sweet potatoes are low in calories and loaded with vitamin A, potassium and calcium. While olive oil provides good, healthy fats!
These are the perfect side dish to serve with Bruschetta Turkey Burgers, Onion Fried Burgers or The Best Veggie Burgers ever!
How to make Sweet Potato Fries
- Prepare the sweet potatoes.
- Wash the sweet potatoes in cold water, then pat dry.
- Quick Tip! I do not peel the sweet potatoes, as I like the extra nutrients the skin provides. But if you’d like, you can peel them at this time.
- Slice the sweet potatoes into “fries”.
- When cutting the sweet potato, first slice it straight through the middle, lengthwise, then slice vertically into fries. Finally, slice each fry in half.
- You want the fries to be approximately 1/4″ thick. If they’re too thick, they won’t get crispy.
- Quick Tip! Try to purchase sweet potatoes that are long and skinny. They’re easier for slicing into fries than the thicker, round ones.
- Wash the sweet potatoes in cold water, then pat dry.
- Prepare the coating for the fries.
- Add gluten free cereal to a food processor or blender with fresh rosemary and grated parmesan cheese. I’ve used both Rice Chex cereal and gluten free corn flakes to make this recipe. Both work great!
- Quick Tip! I like the added crunch the cereal gives this recipe. But if you’d like, you can omit it and add more parmesan cheese instead.
- Blend for 30-60 seconds to form a fine crumb mixture.
- Add gluten free cereal to a food processor or blender with fresh rosemary and grated parmesan cheese. I’ve used both Rice Chex cereal and gluten free corn flakes to make this recipe. Both work great!
- Prepare the crispy sweet potato fries.
- Place the sweet potato fries in a large plastic bag or large bowl. Add olive oil and toss to coat.
- Add the rosemary parmesan cereal coating to the bag and toss to coat.
- Line two baking sheets with parchment paper or foil. This makes clean up a breeze!
- Place the fries in a single layer on the prepared baking sheet. It’s very important that the fries do not overlap or sit on top of each other or they won’t get crispy!
- Bake at 400°F for 20 minutes, flip the sweet potatoes, then bake for an additional 20 minutes.
- Quick Tip! You can also bake them on a wire rack, placed on top of a baking sheet. This well help them get crispy all-around without flipping them halfway through the baking process. Be sure to spray the wire rack with cooking spray first to avoid the sweet potatoes sticking to the rack.
Are sweet potato fries better for you than regular fries?
Yes! Sweet potatoes are more nutrient dense than white potatoes, making them a healthier choice. Sweet potatoes are lower in calories, yet higher in fiber and vitamins.
A dozen of these sweet potato fries will provide more than FOUR TIMES your daily Vitamin A needs. White potatoes contain no Vitamin A. Sweet potatoes also contain twice the amount of Vitamin C than white or red potatoes.
Since these sweet potato fries are baked instead of fried, that also makes them a healthier choice than regular fried white potatoes. To make this sweet potato fries recipe vegetarian, use a vegetarian parmesan style cheese.
How to reheat Sweet Potato Fries
Leftover sweet potato fries can be stored in the refrigerator in a plastic bag or container for up to 4 days. To reheat the leftover sweet potato fries, place them back on a baking sheet in an even layer. Reheat them in the oven at 425°F for 5 minutes, or until crispy and heated through.
What dipping sauce to serve with Sweet Potato Fries
These fries are so delicious, you can just gobble them up on their own. But if you’d like to get a little saucy, try serving the fries with one of these sauces on the side.
- BBQ Sauce – I really enjoy the pairing of sweet fries with a sweet BBQ Sauce!
- Honey – my Mom came up with the idea to dip these right into a little bowl of honey and once again, the sweet + sweet combo was DELISH!
- Ranch Dressing – you can’t go wrong with dipping these delicious fries into America’s favorite creamy dressing!
- Chipotle Aioli – one of my favorite San Diego restaurants serves crispy sweet potato fries with chipotle aioli & it’s one of my favorite combos!
Can you eat the skin of a sweet potato?
Yes! I always leave the skins on while cooking with sweet potatoes. The skins provide a great source of fiber and potassium.
If you prefer, you can peel the skins off the sweet potatoes before making them into fries. But I recommend leaving them on!
Fellow sweet potato fan? Try these other popular sweet potato recipes!
- Thai Peanut Sweet Potato Buddha Bowls – one of the top 3 recipes on the blog, for good reason! This vegan recipe is delicious, healthy & gluten free!
- Italian Turkey Sweet Potato Casserole – this healthy casserole dish is so flavorful and easy to make!
- 30 Minute Sweet Potato Soup – roasted sweet potatoes add so much flavor to this easy homemade sweet potato soup recipe!
- Slow Cooker Sweet Potato Stuffing – while I originally made this recipe for Thanksgiving, it’s now one of my go-to side dishes! It’s so easy to toss in the slow cooker & serve with roasted pork loin, pot roast or a sous vide turkey breast.
Crispy Baked Sweet Potato Fries
Ingredients
- 1 cup rice chex cereal, or gluten free corn flakes
- 2 tbsp fresh rosemary
- ¼ cup parmesan cheese, grated
- 2 lbs sweet potatoes
- ¼ cup olive oil
Instructions
- Preheat the oven to 400°F.
- Add the cereal, rosemary and parmesan to a food processor.
- Blend for 30-60 seconds into a fine crumb mixture. Set aside.
- Slice the sweet potatoes as uniformly as possible into ¼" fries.
- To do this, slice each potato straight down the middle, lengthwise, then slice vertically into “fries”, then slice each fry in half.
- Place the sweet potato fries in a large plastic bag, then add the olive oil.
- Toss to coat, then add the rosemary parmesan cereal coating to the bag.
- Toss to coat, then place the fries in an even layer on two baking sheets lined with parchment paper.
- Bake for 40 minutes, flipping halfway through.
Notes
- To peel or not to peel? I do not peel my sweet potatoes, because I like to get the extra boost of fiber and potassium from the skin of the potatoes. This is totally a personal choice and you can peel the potatoes before making the fries, if you'd like.
- Purchasing sweet potatoes: when making this recipe, try to purchase sweet potatoes that are long and skinny. They're easier to cut into fries than the thicker, round sweet potatoes.
- Using a wire rack for baking: these fries can also be baked on an oiled wire rack on top of a baking sheet. If baking on a wire rack, the fries do not need to be flipped half way through the baking process.
- Reheating: To reheat these sweet potato fries, place them back on a baking sheet in an even layer and into a 425°F oven for 5 minutes, or until crispy and heated through.
Nutrition Facts
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4 Comments on “Crispy Baked Sweet Potato Fries”
I love your blog and these fries look AMAZING! I cannot wait to get the recipe for the Thai roast beef!
Aw thanks so much Jen! I’m glad we were able to connect on Instagram 🙂 Can’t wait to share the recipe for the Thai roast beef, it’s still in the crock pot and smells SO good right now!
These look amazing! Thanks for sharing.
Thanks Jess!!