Sweet potatoes are packed with vitamins and nutrients. I adore their vibrant orange color and health benefits. My husband, however, does not share my affinity for this root vegetable. So, like many other things in our wonderful marriage, we compromise. He loves potatoes (including but not limited to the fried variety) and I only consume them sparingly. With this recipe, he has the satisfaction of having potatoes in the form of “fries,” and I don’t have to worry because they are actually baked. Win-win!
Some people use a mandolin to achieve perfectly even matchsticks. After a gruesome accident with a mandolin 2 summers ago (ending in a trip to urgent care), I now choose my chef knife in lieu of a perfectly cut potato. I’ll spare you the details, just know you really should cautious if you choose to use that handy kitchen gadget. The warning labels are there for a reason…
Anyway, this recipe can be easily doubled (or tripled!) and you can adjust the seasonings to your preference. They are crispy on the outside, soft on the inside, and very quick to throw together even on a weeknight. I beg you to make these instead of reaching for the frozen ones in your grocery’s freezer. These are too easy to pass up. Just chop, mix, and bake.
Baked Sweet Potato Fries
1 large sweet potato, peeled and cut into 1/4″ fries
2 tsp olive oil
2-3 tsp chili powder
1 tsp garlic powder
1/2 tsp sea salt
1/2 tsp pepper
1. Preheat oven to 425F.
2. Line a baking sheet with foil and spray lightly to avoid sticking.
3. In a medium bowl, toss together the sweet potatoes and spices.
4. Spread fries evenly on the baking sheet. Bake 15 minutes, then mix them and bake 10-15 minutes more. Keep an eye on them!
Serves 2. Nutritional information per serving: Calories: 108 Fat: 4.7g Protein: 1.1 g Carb: 15.8 g Fiber: 2.0 g