Crispy Baked Sweet Potato Fries
If you’re looking for the perfect side dish to accompany a burger (or just for a yummy snack!) you’ve come to the right place. I love whipping up these fries and eating leftovers with my eggs for breakfast. Primal Palate Breakfast Blend seasoning is so good on these! If you don’t have it, you can make your own blend by combining garlic powder, onion powder, oregano, cinnamon, turmeric, and sage.
I prefer to use Japanese sweet potatoes for this recipe, which tend to be less sweet and more starchy than regular sweet potatoes or yams. However, if you can’t find them (usually I only see them at Whole Foods!) or prefer to use regular sweet potatoes, that’s totally fine, too!
Crispy Sweet Potato Fries
- 2-3 large sweet potatoes, I prefer Japanese
- 1 tbsp avocado oil
- ½ tsp sea salt
- 1 tsp Primal Palate Breakfast Blend seasoning , If you don't have it, you can combine equal parts Garlic powder, Onion powder, Oregano, Cinnamon, Turmeric, & Sage
- Preheat oven to 450. Cut sweet potatoes into fries and toss in a bowl with the remaining ingredients. Lay out flat on a parchment-lined baking sheet. Ensure the fries are evenly spaced and spread out/not touching - this will ensure they get nice and crispy!
- Bake for 20 minutes without flipping. Serve with your favorite dipping sauce. Enjoy!
3 Comments on “Crispy Baked Sweet Potato Fries”
Great recipe. My wife and two children (4 and 2) absolutely loved these. However, I opted to use coconut oil rather than avocado. Also, two suggestions. 1. I wouldn’t dare use parchment paper at 450 degrees. Only safe up to 425. Use foil. 2. Place a cooling rack on top of the baking sheet and place fries on the rack. Ensures the entire fry will be crispy.