Let’s be completely real here; I wasn’t planning on posting this recipe. I made these Oven-baked Spiced Sweet Potato Fries just for photography styling purposes. I didn’t want the Homemade (Paleo) Ketchup to sit there alone on my kitchen table. So I figured baked sweet potato fries would be the perfect companion. Which was a winning decision tbh.
But since I posted the ketchup recipe, I’ve received tons of requests and comments about the fries. My favorite one was “Forget the catchup the fries look good where's the recipe dude? I'm hungry!”,
which I thought was hilarious.
But there were also other comments that totally made my day (in fact, you guys are pretty amazing: smart, good listeners, responsive and with a healthy amount of sense of humor. I feel privileged to have readers like you: Thanks!)
With all these requests coming at me, I felt cornered, with only one possible way out: posting the recipe.
But I’m going to keep things short today. I’m in a rush and this is a really simple recipe. Plus I’ve already posted a recipe for Roasted Sweet Potatoes which is a very similar procedure.
Sweet potatoes, olive oil and spices baked 25 minutes in the oven. That simple.
Texture-wise baked sweet potato fries are just as good as "regular" fried sweet potato fries.
Flavor-wise I personally think they’re better.
Nutritionally sweet potatoes are a powerhouse: Rich in complex carbohydrates, dietary fiber, beta carotene (a vitamin A equivalent nutrient), vitamin C, and vitamin B6. I could go on and on for hours about the health benefits of sweet potatoes, but I don’t feel like it (laziness got the best of me today). If you’re interested in knowing more you can read here.
So without further ado, here’s the recipe. Enjoy!
Print this recipe!
Adapted from Plenty: Vibrant Recipes from London’s Ottolenghi
3 medium sweet potatoes (about 4 to 5 oz each)
1 tablespoon arrowroot powder*
2 tablespoons olive oil (or melted coconut oil)
1 teaspoon paprika
½ teaspoon chili powder
½ teaspoon garlic powder
½ teaspoon ground cumin
pinch of cayenne pepper
½ teaspoon fine grain sea salt
*arrowroot powder acts like cornstarch
Preheat oven to 425°F (220°C) and place a rack in the middle.
Wash the sweet potatoes but don’t peel them, Cut each lengthwise in half. Cut again lengthwise into quarters, then once more into eighths and then once more in the same way, so you are left in the end with sixteen long wedges. Finally, cut each wedge in half crosswise.
Place the sliced sweet potatoes in a large Ziploc bag (or other freezer bag) and sprinkle with arrowroot powder. Close the bag and shake until the sweet potatoes are fully covered.
In a small bowl combine paprika, chili powder, garlic powder, cumin, cayenne pepper and salt.
Place the sweet potatoes onto a baking sheet that has been line with parchment paper and brushed lightly with some of the olive oil (or coconut oil). Spread sweet potatoes evenly leaving enough space between them for the air to circulate. Drizzle with the remaining olive oil (or coconut oil).
Sprinkle with some of the spice mixture.
Bake in the oven for 20 to 25 minutes, until golden brown. Turning the sweet potatoes once with the help of a spatula (be careful not to burn yourself though). For crispier fries turn on the broiler the last 3 to 4 minutes.
Once sweet potatoes are done, sprinkle with the remaining spice mixture (if you want an extra kick!), gently toss and serve hot with your favorite sauce (I recommend paleo ketchup).
One serving yields 145.5 calories, 7 grams of fat, 18 grams of carbs and 1.5 grams of protein.