Baked Sweet Potato Fries

Step-by-step directions, easy, gluten-free, dairy-free, nut-free dessert/side

One of my favorite foods is sweet potatoes. I could eat one every day, and I honestly almost do. They are the perfect addition to any meal because they’re so versatile. I’ll have them at breakfast with eggs, yogurt, bake them whole and add a ton of toppings (almost like oatmeal), or plain as a side dish. I will even eat them for dessert with a little cinnamon and maple syrup.

I know not everyone loves sweet potatoes as much as I do just baked whole and plain, so I’m going to share my ultimate sweet potato fry recipe and my secret to getting them to bake perfectly.

The basics of these fries are simple and they’re easy to fix however you like. When I want something more sweet, I’ll sprinkle them with cinnamon and then top with maple syrup and almond butter when they’re done baking.

If I need something more savory, I’ll add coarse ground salt and pepper. Depending on the cuisine they're complimenting, I’ll even add a little cayenne pepper or smoked paprika to give them a little more flavor. This version goes great with an avocado dip or garlic aioli.

Now for the recipe:

Baked Sweet Potato Fries

Yield 1-2 serving

Ingredients:

Sweet potatoes (two small or one large)

2 tablespoons olive oil

3+ tablespoons water

For sweet:

1/2-1 teaspoon cinnamon (to taste)

1-2 tablespoons maple syrup (to taste)

1-2 tablespoons almond butter (optional)

For Savory:

1/2-1 teaspoon salt

1/2-1 teaspoon pepper

1/4 teaspoon smoked paprika (optional)

1/8 teaspoon ground cayenne pepper (optional)

Directions:

Step one: Preheat the oven to 400 degrees F and line a baking sheet that has sides with tin foil. Thoroughly wash and dry two sweet potatoes. Cut potatoes into long slices, about the width of your thumb.

Step two: Place potato slices on baking sheet, drizzle with the olive oil, and toss to coat. Sprinkle with either the cinnamon for the sweet version or with all the spices for the savory version. Toss again to coat.

Step three: Pour the water into the pan with the potatoes (this is the trick to helping them cook evenly). Bake in the oven for 20 minutes. Flip slices and bake on the other side for about another 20 minutes or until soft. If the potatoes start to dry out, add 2-3 more tablespoons of water to the pan before returning to the oven.

Step four: Serve on plate topped with your favorite dipping sauce or a drizzle of maple syrup and almond butter. Enjoy!