Baked Crispy Sweet Potato Fries

Sometimes, you just need some good fries… but you don’t want to sabotage you’re healthy eating self, am I right? Then man, do I have the perfect option for you! These BAKED sweet potato fries are a perfect pairing with my parmesan crusted chicken tenders or turkey burgers to trick your body that you’re cheating! They give you the perfect crunch on the outside, without the frying. If you’re living that the FASTer Way to Fat Loss life, you’ll want to save these for a regular macro day.

Start by preheating your over to 425 degrees. Next, wash and peel your sweet potatoes. I’ve been asked why I wash them if I’m just going to peel them. The answer is simple. The skins are dirty (since they grow in dirt) and I don’t want my potato peeler spreading dirt from the skin to the flesh of my potato. Once you’ve got them peeled, you’ll want to cut them into matchsticks, about 1/4 of an inch wide. The more uniform the shape and size, the more uniform they will bake in the oven. Next, soak your potatoes in cold water for about 15 minutes. You’ll want to drain them well and pat them dry on a few sheets of paper towels. If you’re in a pinch, this step can be skipped, but then also leave off the corn starch. Just know they will be slightly less crisp.

Once your matchsticks are dry, in a medium mixing bowl, drizzle 2-3 tablespoons of olive oil over them. Mix well until they are coated evenly in the oil. Set the sweet potatoes aside momentarily. Next, in a small mixing bowl, combine the corn starch, paprika, garlic powder, salt, and pepper. Wisk (or just mix it with a fork like me) lightly until well mixed. *REMEMBER* if you’re skipping the water bath, leave out the corn starch.

In small batches, sprinkle the corn starch mixture over the potatoes and mix well. I usually do about 3 small additions, mixing in between, to ensure that ALL of the sweet potatoes are coated evenly in the corn starch mixture.

Grab a sheet pan (or two- I usually need two) and line them with parchment paper. If you don’t have parchment paper, you’ll want to LIGHTLY spray your pans with cooking spray. Spread your sweet potato fries on your sheet pans in a single layer. Also, be sure your oven is hot and ready to go BEFORE you put your fries in it. Don’t try to cheat this step or you won’t get the crispy outside on those fries you’re looking for. Bake at 425 for approximately 30 minutes, flipping once halfway through. You’ll know they’re finished when they start to get a little crispy on the ends and edges. Once you’ve removed them from the oven, allow them to cool just slightly before removing them from the sheet pan. This is a great time to season with a little extra salt if you’d like to.

Scoop these bad boys up and enjoy with a little ketchup… or snack on them straight from the pan.

Sweet Potato Fries by Stephanie Guynn

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