easy oven baked sweet potato fries
 
Prep time
Cook time
Total time
 
Author:
Recipe type: side dish
Ingredients
  • 2 medium-sized sweet potatoes, washed and scrubbed
  • 1 to 2 tablespoons extra virgin coconut oil, or olive oil, melted- You just want enough oil to lightly and evenly coat the fries
  • coarse sea salt - approx 1 teaspoon or more depending on how salty you like your fries
  • optional - freshly ground pepper - I did not add this, as my kid's are not huge pepper fans
Instructions
  1. Pre-heat the oven to 450 degrees! Line a rimmed baking sheet with parchment paper.
  2. MARIN MAMA TIPS: Don't bake the sweet potato fries with anything else in the oven, as they will not turn out very crispy. Don't overcrowd the fries or cook them too close together, or else they will sweat instead of brown and crisp up.
  3. You can peel the sweet potatoes, or keep the skin on and scrub and wash the potatoes. I prefer to keep the skin on, as it adds some dietary fiber! My kids don't mind the skin at all either.
  4. After washing and scrubbing the sweet potato, dry it using either a towel or paper towel. If the sweet potato is too wet then the fries will be soggy.
  5. Slice off the two skinny ends.Cut the sweet potato in half crosswise.
  6. Take each half of the sweet potato and cut it into planks, about ¾ inch thick. I usually get about 4-5 planks from each half.
  7. Then cut the planks into fries. Try to cut them all evenly, so they all cook at the same rate. I typically get about 4-5 fries per slice.
  8. Put the fries in a large bowl and toss them with the coconut oil and sea salt. Use only enough oil to lightly and evenly coat the fries, as you don't want them sitting in a pool of oil.
  9. Once everything's mixed, lift up the fries and space them out evenly on the prepared baking sheet. Make sure they're not touching and have ample space around them, or else they will get soggy and not crisp up.
  10. Put the fries in the pre-heated 450 degree oven on a center rack for 12 minutes, then take them out and flip them over using tongs, a spatula, or your bare hands (which I tend to do because my hands are heat-resistant). Keep an eye on the fries the first time you bake them, as every oven is different and some may cook the fries faster than 12 minutes. You definitely don't want black fries, yuck!
  11. Once your fries are flipped, put them back in the oven for another 8-10 minutes. I would check your fries at the 8-minute mark and see how they're doing. You want both sides to be puffed up in texture, evenly browned and slightly crispy. You don't want to overcook the fries and have them be black, as they will be dry inside and taste charred. Note: Keep in mind that baking time may vary depending on how large you cut your sweet potatoes and how accurate your oven is.
  12. If you want crispier fries, try adding a generous pinch of cornstarch to the fries before tossing and baking. I personally have never tried this technique, but I hear that it works. I'm honestly happy with the consistency of the fries cooking them without cornstarch, but if any of you give the cornstarch a try, let me know how it turns out for you.
  13. Dunk these fries into some ketchup, your favorite aioli or some ketchup spiked with Sriracha! We've love pairing them with ketchup and chipotle mayo.
  14. These fries are kid and mom approved!
Nutrition Information
Serving size: serves 4 as a side
Recipe by Marin Mama Cooks at https://marinmamacooks.com/2015/01/easy-oven-baked-sweet-potato-fries/