Oven-Fried Sweet Potato Fries

4
Servings
10m
Prep Time
30m
Cook Time
40m
Ready In


"I've tried several recipe but was never able to obtain a crispy exterior, so started experimenting! I've found that yellow sweet potatoes work better than yams. Don't crowd them, otherwise you'll have soggy fries! Time indicated does not include soak time for the potatoes. The roasting time may vary with thickness of potatoes!"

Original recipe yields 4 servings
OK

Nutritional

  • Serving Size: 1 (178.1 g)
  • Calories 163.5
  • Total Fat - 4.3 g
  • Saturated Fat - 0.6 g
  • Cholesterol - 1.7 mg
  • Sodium - 29.2 mg
  • Total Carbohydrate - 29.6 g
  • Dietary Fiber - 3.4 g
  • Sugars - 8.3 g
  • Protein - 2.2 g
  • Calcium - 37.1 mg
  • Iron - 0.7 mg
  • Vitamin C - 8.7 mg
  • Thiamin - 0 mg

Step 1

At least 30 minutes prior place sliced potatoes in bowl and cover with water.

Step 2

Preheat oven to 400°F. Line cookie sheet(s) with aluminum foil (makes clean-up a snap). Use two cookie sheets if necessary . . . for crisp potatoes they need lots of space, so don't crowd! Spray foil with non-stick spray.

Step 3

Drain potatoes and pat dry with paper towels. Return potatoes to (dry) bowl and drizzle with oil and toss to coat. Sprinkle with paprika, salt, cinnamon and brown sugar; toss to coat.

Step 4

Place on prepared cookie sheets; again, DO NOT CROWD, use two sheets if necessary!

Step 5

Roast, turning the potatoes every 10 minutes, until potatoes are browned and tender, 15-20 minutes. If using two cookie sheets, alternate the pans after 10 minutes!

Tips & Variations


No special items needed.

Related

ForeverMama

Tasty potatoes that satisfied my family and I. Used the purple flesh, white center Japanese sweet potatoes instead of regular orange sweet potatoes. Next time though, I'm going to use the regular because we love those too and may come out sweeter. Thanks so much for sharing Galley_Wench! Made if for the PickMe Tag forum.

review by:
(1 Jun 2019)

Derf "RIP" Forever in our Kitchen

We loved these fries, made really nice chips with our snapper fish; i used a big yam. the seasonings were just right but next time i will cut back the brown sugar, a tiny bit sweet for us and the brown sugar seemed to cook dark making them look burned, but they were not burned just real dark where the sugar was, thanks for posting , i will be making them again.

(4 Oct 2012)

Bergy (RIP" Forever in our Kitchen)

We loved the combination of spices with the bit of brown sugar. I used splenda brown sugar and, of course, added the cayenne. Lovely and taste tingling. I wasn't sure if you meant a yam or a sweet potato - the recipe says sweet potato but you also said the yellow sweet potato so I went with a Yam and it was wonderful. Will make again Thanks GW for a very nice side dish with my Saturday night Burger

(13 May 2012)