Crispy Baked Sweet Potato Fries
Savory, Salty, Addictively Delicious and Naturally Gluten-Free!
Crispy, baked SWEET POTATO FRIES served here with Ketchup and Miso Tahini dipping sauce … because FriYAY!
But who am I kidding? Fries of all kinds are kind of a mainstay here no matter what the day.
They are one of the easiest and most filling side dishes (plus they are naturally gluten-free!), so when you’re feeding teens and their friends, you become pretty adept at making fries of all kinds.
Sometimes we make classic potato fries , sometimes sweet potato fries (my niece loves them and got the boys hooked!), sometimes thick wedges, sometimes skinny fries…
No matter your fry preference, here are some simple tips for making perfect fries every time:
- Make sure the sweet potatoes (or regular potatoes) are well dried after scrubbing off any dirt (You may have noticed, we like to keep the skin on. I find it easier and quicker plus there are nutrients in the potato skin).
- No matter what size you cut them, cut them as evenly as possible so that they cook evenly.
- Make sure they are well coated but not dripping in oil and place on an un greased baking sheet or baking sheet covered in parchment paper.
- Place them on the baking sheet so that they are not touching so that they can get crispy.
- Roast them at a high temperature (When I am in a rush, I like to roast them at 450 degrees, but more often than not I bake them at 400 degrees because if I’m cooking other things, the timing just works.
And always up for debate in our house is always do you dip your fries into a dipping sauce? Or eat them straight up? And if you dip, then what’s your favorite dipping sauce? Classic ketchup? Guacamole? Hummus?
The sweet potatoes are shown here with ketchup for the boys and the dreamiest MISO TAHINI dipping sauce, recipe from Bon Appetit , for me!
The key thing I’ve learned making sooooo many fries is like everything else in cooking… just give it a try!
The more you do something, the easier it becomes and fries have become a staple in our house and are now one of the easiest and most requested dishes we make!
Hope you love them as much as we do!
Scroll down for recipe and leave a comment if you try.
Crispy Baked Sweet Potato Fries
Author: Healthy Gluten-Free Family
Recipe type: Veggies, Sides, Snacks
Cuisine: Gluten-Free, Vegan
- 2 medium to large sweet potatoes, skin left on, well scrubbed and dried (think about 1 per person serving),
- 2 tablespoons, oil (canola, grapeseed, avocado or olive oil)
- approximately ½ teaspoon kosher salt
- 4 tablespoons tahini
- 4 tablespoons white miso
- 4 teaspoons distilled white vinegar
- 2 tablespoons water
- Preheat oven to 400 degree F and line baking sheets with parchment paper
- Make sure potatoes are well dried and cut sweet potatoes into even strips by first cutting the potato in half lengthwise then cutting each half into the potato size you want. TIPS: The thinner the strips, the crispier they will get. The key to baking them though is to cut them as close to similar size as possible so that they cook evenly. (The ones in this photo were approximately 3 inches by 1 inch thick)
- Place cut potatoes on prepared baking sheets.
- Drizzle with oil and use your hands to mix them up, then lay flat on the baking sheet. The key is to use enough oil to coat the fries but not soak them. Make sure sweet potatoes are not touching and that there is room between each sweet potato so that they can get crispy.
- Sprinkle with kosher salt to taste.
- Bake for 30 -40 minutes or until crispy. TIPS: If you have more than one pan, the top rack will be the crispiest and cook the fastest. So after 30 minutes remove the baking sheet on the top rack, then move the 2nd baking sheet to the top rack and bake an additional 5-10 minutes or until crispy.
- One last baking TIP: if you are short on time or you're making thicker wedges, bake at a higher temperature -- 425 degrees F, up to 450 degrees F.
- Serve immediately. If extras, store in a seal container in fridge and reheat in oven or stove top.
- Mix ingredients together until well combined