Crispy Baked Sweet Potato Fries

5 from 2 votes

Crispy Baked Sweet Potato Fries are really hard to do unless you have the right recipe. This recipe tells you the secret to crispy on the outside and fully cooked on the inside without deep-frying! This recipe is allergy friendly (gluten, dairy, shellfish, nut, egg, and soy free) and suits the autoimmune protocol diet (AIP), Paleo, Whole30 and vegan diets.

Prep Time20

Cook Time40

Total Time1

Course: Appetizer, Side Dish

Cuisine: American

Servings:

Calories: 181kcal

Author: Beth Chen

Equipment

Large Baking Sheet

Ingredients

2 Sweet Potatoes peeled and sliced into 1/2 inch to 3/4 inch fries
1 teaspoon Salt plus additional for serving
1/2 teaspoon Garlic Powder
4 tablespoons Olive Oil
Fresh or Dried Parsley Optional toppings for serving
Ground Pepper AIP Reintroduction, Optional topping for serving

Instructions

Preheat oven to 425 degrees.
Place the potatoes, salt, garlic powder and olive oil on the baking sheet and then toss. Take care to cover the oil and spices evenly.
Next make sure that the sweet potatoes are spread out in a single layer on the baking sheet. It’s also best if they are not touching each other.
Place the baking sheet into the oven for 20 minutes.
Remove the baking sheet and toss the fries. Some of them may be a little stuck to the pan so use a spatula to gently remove them. Remember to make sure they are placed in a single layer.
Place the pan back into the oven for another 15-20 minutes or until the fries are done to your satisfaction.
Serve with additional salt, dried parsley or ground pepper (AIP Reintroduction), if desired.

Notes

Please note that you will need a large baking sheet for this recipe.
Cook at a high temperature. Don’t try and rush this recipe by putting the fries into the oven before the oven has reached 425 degrees. It’s important to have the oven at temperature otherwise you’ll end up with mush.
Don’t crowd the oven. It’s really tempting to try and jam as many baking sheets into the oven to make more fries faster. Crowding the oven makes it harder for the oven to stay at temperature. You’ll need to do one pan at a time otherwise you’ll end up with mush again.
Don’t crowd the baking sheet. You need to make sure that the fries aren’t touching or lying on top of each other. They won’t brown or get crispy if they are too close.
Use Yams! This may be the most important tip! Sweet potatoes are great for mashing but I’ve found them too soft for fries. They never really crispy up on the outside and just turn into a pile of mush. Yams on the other hand, crisp up all over the outside (with the help of a little oil) while the inside is nice and tender.
If you want to turn these Crispy Baked Sweet Potato Fries into Loaded Sweet Potato Fries just add strips of my Italian Chicken and then drizzle with Avocado Caesar Dressing for a Mediterranean meal.
If you are looking for an AIP, Paleo and Whole30 dipping sauce for sweet potato fries then I’d again suggest the Avocado Caesar dressing or the Artichoke Dipping Sauce from my Grilled Artichokes recipe. Both would be an amazing addition!
Turn these into AIP Nacho Cheese Fries.

Nutrition