Ditch the deep fryer and pre-heat your oven for the crispiest-ever Baked Sweet Potato Fries served up hot with your choice of sauces for dipping.
We all have those foods that fall into the I-Have-No-Self-Control-When-I’m-Around-You category. For some, it’s anything sweet and doughy, for others, it’s all of the salty, crispy starchy goodness they can get their hands on.
Yours truly happens to fall for all of the above. Homemade doughnuts dunked in a sweet glaze? I’ll take a dozen! Buttery, flaky hand pies stuffed with apples and caramel? One for each hand, please! Hot, crispy French fries? Pass the ketchup (and Ranch)!
So when it comes to all things indulgent, I’m your gal, and just a taste often won’t do. But now I’ve got a lighter, healthier take on everyone’s favorite sweet spud, and we can thank the talented chef, author and food editor, Mary-Frances Heck, for dreaming up this easy, breezy variation of a classic: good ol’ Baked Sweet Potato Fries.
Heck’s debut cookbook, Sweet Potatoes (Clarkson Potter, 2017), is a feast for the eyes and taste buds, serving up 60 classic and creative recipes starring sweet potatoes in every form.
From the savory White Sweet Potatoes with Chimichurri and the inventive Sweet Potato Babka, to the updated Chicken and Dumplings (with pillowy sweet potato gnocchi) and the crowd-friendly Pull-Apart Dinner Rolls, Heck has reimagined this starchy staple to take center stage in every course from breakfast through dessert.
So when Heck’s cookbook landed on my kitchen table, I dog-eared a dozen or so recipes within minutes in an attempt to single-out one to share. Ultimately, I went with a tried-and-true favorite.
Heck shares both the more complex and the need-for-speed variations of baked sweet potato fries, and with an almost 14-month-old who has the appetite of a 14-year-old, this busy mom opted for the fast, fresh and on-the-dinner-table-in-minutes version.
I added a dash of seasoning salt and a touch of paprika, but the flavoring options are limitless. Read on for Heck’s easy and effortless Baked Sweet Potato Fries recipe, and check out her book for dozens of creative spins on the sweet, simple spud.
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- 2 pounds sweet potatoes
- 2 Tablespoons olive oil, canola oil or melted butter
- 1 1/2 teaspoons kosher salt
- Preheat the oven to 375°F. Line a rimmed baking sheet with parchment paper.
- Peel the sweet potatoes, if desired, and cut them into slabs, batons, wedges, coins, half-moons or cubes. (They can be any size, really, as long as they are not less than ¼ inch and not more than 1 inch thick.)
- Place the sweet potatoes in a large bowl and drizzle them with the oil. Season with salt and your choice of spices, if using, and toss to coat. (Use about 1 ½ teaspoons salt if you’re not using additional seasoning; adjust salt content depending on your preferred spice mix.) Dump the sweet potatoes onto the prepared baking sheet, scraping out any seasoning or fat clinging to the bowl, and arrange them in a single layer.
- Roast the sweet potatoes, turning once if their bottoms darken quickly, until tender and browned, 15 to 25 minutes, depending on size.
- ★ Did you make this recipe? Don't forget to give it a star rating below!
Reprinted from Sweet Potatoes. Copyright © 2017 by Mary-Frances Heck. Published by Clarkson Potter/Publishers, an imprint of Penguin Random House, LLC. Recipe reprinted with permission.