Sweet Potato Fries
Yes, yes, I know they’re listed under Desserts AND Sides. That’s because so many people have told me “These could be a dessert!” they’re that good (especially the ones with cinnamon). My kids devour them, they’re a regular in the Haggenjos house, and they make for great leftovers.
So let’s get to it!
- Sweet potatoes (we use organic sweet potatoes, yams, or jeweled – sometimes a mix). For my family of 5, I typically make 3-5lbs, I love to have left-overs with these as they’re easy to reheat
- Seasoning of choice (we use cinnamon OR paprika)
- Oil of choice. I recommend using something that’s great at higher temperatures (lard or avocado oil, coconut oil can also work), YOU JUST NEED 1 OF THESE, here are the ones I use:
- Lard, I love its versatility and high smoke point, you can see the big tub of lard we get on a regular basis below from local farmers Jerry & Liz with Eaton Farms
- Avocado oil, I get it from Trader Joe’s the Chosen Foods brand or Primal Kitchen avocado oil I find at Whole Foods
- Coconut oil from Tropical Traditions
- I also like this coconut oil
TOOLS/WHAT YOU’LL NEED FROM THE KITCHEN.
- Baking sheet(s)
- Either oven or air fryer
- 1 large bowl and a slotted spoon
- Saucepan (if you’re melting oil) and a whisk
- Preheat. If using your oven, set the oven to 400°, or 405° convection bake (give or take some depending on your oven). I find the convection bake setting helps cook the fries more evenly (but it takes a little longer than regular bake)
- I use convection bake especially when I don’t have time to toss them around mid-way through the cooking time. It circulates the air in the oven.
- You can also try a regular bake setting at 400° (and this might be about 5-10 minutes faster).
- Cut the sweet potatoes (SPs). If using the air fryer, you want thinner fries like a 1/4″, if oven like the ones in the picture they can be a bit thicker. Whatever size you choose, try to maintain consistency of size so they cook relatively evenly (and you’re not having some be done earlier while others still need more time). Set SPs aside in a large bowl.
- Make your sauce (oil of choice + seasonings) you will coat the SPs with. The quantity of SPs you cut up will determine how much oil you need (you can always increase it if you feel like you need more after mixing it in). Generally, I start with a large scoop of oil or lard (about ¼ cup for 3-4 lbs of SPs).
- Lard OR Coconut oil – melt the oil and add Salt and Pepper
- For 3-4 lbs of SPs I use about 1/2 to 1 Tbsp of each Tbsps each. Use more or less depending on your preference and SPs. I like pepper so I tend to add a bit more.
- Add 1-2 teaspoons of paprika or cinnamon – again, more or less depending on preferences. You can always sprinkle more onto the SPs later once they’re on the pan.
- Whisk oil and seasonings together
- Lard OR Coconut oil – melt the oil and add Salt and Pepper
- Pour & Mix. Pour sauce mixture over SPs in the bowl, use a spatula to get all the oil out. Using slotted spoon mix SPs with oil until you feel like they are all coated. If you feel like more oil is needed you can always add some and sprinkle any additional seasonings as needed.
- Transfer & Bake. Transfer SPs to the baking sheet, single layer. For 3-4 lbs I typically use 4 baking sheets.
- (for the oven) Make sure racks are middle and upper levels. Bake 25-35 minutes, toss/flip halfway through (until your soft to crisp preference is reached – can poke with a fork to make sure it’s cooked through).
- **Note: depending on your oven and pan, do know that sometimes it can look “not done” on top but flipped over it can burn especially if you use coconut oil that does not have as high of a smoke point (can be a little testier baking).
- My kids like a mix of some crispier and some not, so I usually take two pans out first and let the other two stay in there.
- You also want to be mindful of the kind of baking sheets you use, some thinner pans will cook faster.
ADDITIONAL TIPS & NOTES.
- Be curious and experiment! The first time or two you make these you want to make sure you stick a little closer to the oven to check on doneness. Everyone’s oven may cook slightly differently depending on the make and also the type of baking sheet you are using.
- Air fryer, you’ll have to do in batches, single layer, 15-23 min at about 390° (that’s using my Cuisinart air fryer. I do love the air fryer as they can get crispier but if time is short I’ll just do a large batch in the oven because we do such large batches. Best to do about ¼ inch slices for air fryer.
- To peel or not to peel? You can peel the potatoes or not. I like the skin, so I don’t mind making them with it. My son, Leo, who is just about 2 years-old doesn’t always like the skin, he has a tougher time breaking it down if it’s a larger piece.
- You can also use a coconut spray, Trader Joe’s has one but I find the SPs are a little dryer with this method.
Once you get your preferences down for cook time and doneness, they really are one of the simplest dishes to make.
- SPs are a source of fiber, vitamins, antioxidants, and minerals
- SPs can help promote gut health! Just yesterday I was looking more into prebiotics. Prebiotics, help feed the good microorganisms in our gut and keep it healthy. SPs, while not as high a source of prebiotics as asparagus (which we also had last night), they’re still a source!
- Some studies have even shown SPs can benefit brain function, support the immune system, and healthy vision. Read now for more information and the surprising health benefits of sweet potatoes.
I would love to hear if you try them and what you think!
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