Sweet potato fries.
I’ve searched high and low, far and wide, Pinterest, Google, Cookbooks, YOU NAME IT, I’VE TRIED THEM ALL! Too soggy, too dry, burnt, flimsy, too salty, not salty enough. I had just about given up all hope on finding the perfect sweet potato fries until I finally just made up my own damn recipe. I’m thrilled to share it with you today!
Prep Time 10 minutes
Cook Time 25 minutes
Servings – 4
- 1 large sweet potato
- 2 tbsp. coconut oil, melted
- 1 tsp salt
- 1/4 tsp ground black pepper
- ½ tsp onion powder
- ½ tsp garlic powder
- Preheat oven to 425.
- Cover large sheet pan with parchment paper
- Peel the sweet potato (if you prefer to leave skins on, wash and dry the sweet potato).
- How to slice your sweet potato:
- Start by cutting the sweet potato in half, length-wise.
- Put the flat side on your cutting board and cut in half again. You should have big wedges now.
- Slice the wedges into 3 pieces each. They should look like half-moons.
- Lay each of these pieces flat and cut length-wise again so you now have fry-shaped potatoes.
- Place all sweet potato fries in a bowl and dump all the other ingredients on top, mix.
- Place fries side by side in rows on your covered sheet pan. Keep them at least ½ inch apart.
- Put fries in the oven and set timer for 15 minutes.
- When timer goes off, pull fries out of the oven, flip each one and put back in the oven. Set timer for 10 minutes.
- Keep an eye on your fries the last few minutes. Oven temps vary and sometimes the ends of the fries get a little burnt. I don’t mind a little char, but you don’t want all your fries burnt to a crisp.