Baked Sweet Potato Fries are a great, healthier alternative to deep fried french fries or that classic steakhouse baked potato. These baked fries would make the perfect side dish for any main meal. I am excited to introduce you to a healthy little ingredient, that you can add to these baked fries, that you may have never heard of before too. These fries are easy to make and I thought this would be a fun recipe to share during #RecipeMakeover week! These baked fries would be a great accompaniment to the healthier main dish recipe I am sharing with y’all tomorrow. But until then….lets go bake us some “fries” 😉
Sweet potatoes have more nutrients than their friend Mr. Russet Potato…so if your meal isn’t complete without a starch, but you are also trying to eat healthier, then give these baked sweet potato fries a try! You can totally use any color sweet potato you prefer too…I used the white variety because I thought the white sweet potato looked more like the original french fries or baked potato that I was trying to health-ify. The darker the sweet potato, the more nutrients it has though.
When I was growing up, my family grilled every Friday, Saturday and Sunday night, so baked potatoes were a constant side dish at the dinner table. I always liked to help get dinner ready, so whenever we had potatoes, we would always slice a raw potato up, sprinkle some salt on it, and eat it just like that. Is that super weird???? I still love raw potatoes with salt on them hahaha.
Baked White Sweet Potato FriesPrint Recipe
- 2 large sweet potatoes
- 2 tablespoons cornstarch
- 2 tablespoons canola oil
- 4 tablespoons nutritional yeast (optional)
- Salt to taste
Peel and cut the sweet potatoes into 1/4-inch by 1/4-inch matchsticks. Place the cut potatoes in a bowl of cold water for at least an hour. After the potatoes have soaked for at least an hour, drain the potatoes from the water and rinse the potatoes with fresh water. Pat the potatoes dry with a paper towel.
Preheat oven to 425-degrees and line a large, rimmed baking pan with aluminum foil. Spray with baking spray and set aside.
Add the potatoes and canola oil to a large ziplock bag and shake, shake, shake shake, shake, shaaaaaaake the bag, until the potatoes are thoroughly coated. Add the cornstarch to the bag and shake until the potatoes are evenly coated. If using the nutritional yeast, add the nutritional yeast to the potatoes and shake the bag until they are evenly coated. Spread the potatoes out in a single layer on the prepared baking sheet.
Bake in 425-degree oven for 15-minutes. After 15-minutes, flip the fries over and bake for an additional 10-15 minutes or until fries are brown and crispy. Remove fries from the oven and sprinkle with salt. Let fries sit on the pan for several minutes, then transfer to a plate for serving. Serve warm.
Best if eaten the same day as making. Leftovers can be re-heated in the oven for maximum crispiness.
If you like a cheesy potato, then think about adding nutritional yeast to the raw potatoes at the same time you coat the potatoes with cornstarch. I made a couple batches of fries, one plain and one with nutritional yeast, and the fries coated in nutritional yeast were the favorite. Nutritional yeast is dairy free, but has a rich, cheese-like taste, and is rich in vitamins and nutrients. You can find nutritional yeast in the bulk bins at the grocery store. Here’s a great article on nutritional yeast, its benefits and other ways to use it! I just thought it would be fun to introduce you guys to a healthy ingredient you may have never heard of before 🙂
So what is your favorite way to eat a potato??
PS….I have linked this recipe up to the MEAL PLAN MONDAY link party! Click the link to check out the party 🙂