Sweet Potato Fries

Sweet Potato Fries (Serves 1-2)

I used to buy Sweet Potato Fries from the frozen food section of the grocery store. I baked them in my toaster oven and they tasted great. However, I finally read the label on the package and stopped buying them. I can’t remember now what made them objectionable, but stopped immediately after I saw it, even before I started my whole foods journey.

Nowadays I bake sweet potatoes in batches and keep them in my refrigerator for snacks and small meals. I was preparing some today and noticed that one sweet potato was almost square. It looked perfect for making “fries.” I saw Rachel Ray bake sweet potato fries on 30 Minute Meals. I cannot remember everything she did (and could not find her recipe on FoodNetwork.com when I looked), but she inspired what I did today.

In preparation:

Cut the ends off a whole sweet potato. Cut the potato in half lengthwise repeatedly until you have a pile of fries.
Cover the insides of a baking pan with aluminum foil.
Lay the sweet potato fries in the pan.
Drizzle the fries liberally with extra virgin olive oil.
Sprinkle the fries with salt, pepper and red chili powder to taste.


Bake 40-minutes in a 350 degree oven.
Transfer to a plate and eat!

Confession: I sprinkled the fries too liberally with red chili powder and shed tears while I ate them. They tasted so good, however, I ate them all anyway. I’m sorry I baked all the sweet potatoes I had in the house. Now I have to go to the store and get more.

Maybe I should call this recipe Baked Sweet Potato Logs? What do you think?


15 Responses to “Sweet Potato Fries”

  1. Have been perusing your recipes. One suggestion on the sweet potato fries. Try curry powder. I mix curry powder with a little EVOO and then bake at 400 for approx 30 min. They are delicious! I am only on day 3 of my 30 day, but have been eating healthy for a year now and think these make a great snack!

  2. We’re having sweet potato fries on Thanksgiving instead of traditional sweet spuds. I’m using your recipe as a base, and adding garlic and thyme. Thanks for sharing!

    • Tom Denham says:

      Garlic and thyme sounds good. I’ll try it!

      For Thanksgiving, I’ve been working on mashed turnip roots and cauliflower. So far it is just adequate and I am going to keep trying.

  3. Soooo good Tom, so good πŸ™‚

  4. I love these. I also make them using butternut squash. Just cut up like you do the sweet potatoes and cook for 40 minutes at 425 degrees, turning them halfway through. Delicious!!

  5. My friend’s husband bakes his with olive oil and rosemary. Just as they come out of the oven he gives them a sprinkle with balsamic vinegar … not too much.
    They’re heavenly!

  6. Oh i’m steeling all your recipes πŸ™‚ I just started the Whole30 yesterday but already excited to try all this yummy yummy food. Thank you so much.

    • Tom Denham says:

      The food really is yummy. I wish everyone appreciated how tasty it can be to do a Whole30. Have fun!

  7. Just made these…loved them. Made some with curry like someone mentioned, they were good too. Oh and I added garlic…great stuff. Thanks so much for this recipe!

  8. Do you take the skin off of the sweet potatoes before baking them? I’m going to be trying this tonight with cinnamon on top!

    • Tom Denham says:

      You could peel the sweet potatoes before cutting them up, but eating a little skin is okay with me, so I just cut off any bad spots.

  9. Just made these, used coconut oil and added celery salt, onion powder, garlic powder and cayenne. My DH said they were the better than french fries, lol.

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