Baked Sweet Potato Fries

WARNING: you may become addicted to these! I've put a healthy twist on my favorite food-french fries. Fall is the perfect season for sweet potatoes and yams. Try this recipe for sweet and spicy sweet potato fries. They are baked, but still crispy and every bit as delicious as traditional french fries! They would make a delicious side dish for the holidays!

I have made these several times and recently updated the recipe. I find that leaving the skins on and cutting them into wedges (not thin strips) works the best! Please follow all the tips below so you'll have crispy (not soggy) fries that don't stick!

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Ingredients: Use organic ingredients whenever possible!

  • 1 teaspoon olive oil
  • 2 sweet potatoes
  • 1 teaspoon agave nectar (or pure organic maple syrup)
  • 1/2 teaspoon cayenne pepper
  • 1 teaspoon garlic powder
  • Dash of cinnamon
  • Sea salt, to taste


  1. Preheat oven to 400'F. Wash the potatoes and slice into wedges (you can leave the skin on).
  2. Cut the potatoes into 4-inch long and 1/2 to 3/4-inch thick fries.
  3. Place the wedges in a large bowl and drizzle with olive oil. (Do not add too much oil or you will end up with soggy fries!) Add cayenne pepper, garlic and cinnamon. Drizzle with agave nectar. Toss to coat.
  4. Line the baking sheet with parchment paper. Place potatoes in a single layer on the baking sheet, making sure not to overcrowd. Sprinkle with sea salt.
  5. Bake until crisp (about 35 minutes) turing the potatoes every 10 minutes.

* For extra crispy fries, you can lightly toss them in corn starch before drizzling with oil and skip the agave.

*When you wash the potatoes, it is important that you dry them very well before putting on the oil and seasonings! Otherwise, your fries will be very soggy! Make sure you leave space between each wedge and turn them every 10 min. because the sugars in sweet potatoes will cause them to stick and burn easily. You may have to make them in batches or use two pans. But it's VERY important not to overcrowd them! I learned my lesson with that. Wedges + Skin + Space = Perfectly Crispy Sweet Potato Fries!

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