Crispy Sweet Potato Oven Fries - AIP approved.
Soggy sweet potato fries bum me out! Luckily it’s incredibly easy to make crispy ones. These make the perfect side or foundation to almost every meal. ;)
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Preheat oven to 375.
Ingredients
1 Medium/Large Sized Sweet Potato cut into desired french fry shape. About 4-6 cups and either white or orange are both great. Try and keep things a similar size so they all cook at the same speed.
2 TBSP Arrowroot Flour/Starch. You might need more or less depending on how big your sweet potato is! You want each fry to be lightly coated in the flour to absorb the moisture as the potato cooks.
About 2 TBSP Extra Virgin Olive Oil or Avocado Oil.
Salt and Pepper
Optional - You can also add garlic powder, finely chopped herbs like rosemary and thyme, or any other spices you love.
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Instructions
Preheat oven to 375 Bake time 45 or so minutes.
LIne 1 - 2 baking sheets with parchment paper.
Cut sweet potatoes into desired fry shapes. This is a bit sketchy so take your time!
Pile your cut fries on one baking sheet, or put them all in a big bowl. The bowl strategy works the best, but I don’t like making extra dishes so baking sheet pile it is!
Sprinkle the fries with the arrowroot flour/starch and toss with your hands to get as much of each fry lightly coated in the flour. This is the crispy causing part so don’t skip it! Each fry should have a nice dusting of flour on each side. For the most part. If you need to add in a bit more, do so, if you have too much, it will fall to the bottom of the bowl… or baking sheet. I just leave it there. So lazy.
Drizzle the lot with oil of choice and toss again. Not to much tossing as you don’t want to mess up your flour coat, but enough to get oil on most of your fries.
Gently spread the fries out in a single layer, this is where the second baking sheet might be needed. You don’t want to crowd your fries otherwise they won’t crisp! I like to have them all going mostly in a similar direction because it makes turning them over much easier! (That step comes later).
Once your fries have been distributed and laid out nicely on the the baking sheets, sprinkle with salt and pepper and any other herbs or spices you would like to use.
Place in the preheated oven and set timer 20 minutes.
Turn as many of the fries over when timer goes off. I like to use my thin flipper and do sections at a time, like flipping pancakes or eggs. This helps evenly cook and brown your fies.
Put back in the oven for another 30 or so minutes.
Checking on them often so things cook evenly and you don’t end up with one burnt side.
Start testing them to see if they’re tender and ready to eat after about 45 minutes. The cooking time will depend on the size of your fries so keep an eye.
Enjoy! We LOVE these with my homemade mayo, https://www.goodtograteful.com/gwens-kitchen/the-easiest-homemade-mayo-ever but also as the foundation to MANY meals. Often we use them like pasta or a grain.
*We have had great success with this crispy sweet potato recipe, but please know, they won’t be like fried fries. The will still have soft parts but will NOT be soggy or droopy, and they WILL be good for you. As long as you tolerate sweet potatoes.
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Final Thoughts
We truly love these.
One of my favorite ways to serve them is with a homemade burger patty and a salad the size of the plate. If you make the mayonnaise you will not be disappointed! It brings it all together like a dream.
They’re also a great foundation for spaghetti sauce and meatballs, or any classic pasta sauce. Always served here with a pile of salad, some zingy balsamic dressing, and a good dollop of homemade mayo.
We also love them with a fried egg on top, or a pile of hummus, or with s big old salad, or sometimes just on their own. Like a plate of chips.
What I’m trying to tell you is they’re quite versatile so don’t hold yourself back!
Thank you for being here, and please feel free to share this recipe so we can encourage diversity in our diet and gut health and healing.
Tag me on social media if you give these a try! I would love to see how you serve them up.
Xox,
Gwen
