A sweet treat – baked, perfectly seasoned, nutrient-packed sweet potato fries. I crave sweet potatoes way more than I crave russet potatoes. Am I alone in this? I didn’t grow up on sweet potatoes at all. In fact, I think I had my very first one at a steakhouse in my late teens. What a waste of precious sweet-potato-eating time! These days, if I’m going to splurge, sweet potatoes are one of my top go-to treats. I love the flavor, texture, and ever so light sweetness. Sweet potatoes have about the same nutritional value as a russet except for vitamin A, which sweet potatoes carry a ridiculous amount of. Yay beta-carotene!
I use a gallon freezer bag to get these little beauties all evenly coated, although you could easily use a bowl to toss them with the seasoning. I like the bag because I can get an even coating quick and without dirtying dishes.
I noticed many chefs and websites advocate using cornstarch as a way to add in crispiness to oven-baked sweet potato fries, so I’ve added it here as an optional ingredient. Personally, I didn’t find the cornstarch added any noticeable crispness, but with so many people swearing by this technique who am I to argue, right? When I am making these at home, I don’t bother with the cornstarch, but I suggest you give it a try both ways and decide for yourself.
Most of the sites out there say one sweet potato per person. I think that’s a fair amount and easy to measure, but a ½ sweet potato is more than enough for me.
My favorite part of this recipe is the addition of feta cheese and fresh parsley. Sure, you can live without these two ingredients but why would you?
I used both yellow and orange sweet potatoes in this recipe for variety. Actually, confession time…I bout the yellow ones by mistake and decided it was a sign from the universe. LOL!
If you make this dish, I want to see! Tag your pic with #basilandoregano on Instagram. Also, don’t forget to leave a comment and rating below. Thanks!
- 2 large sweet potatoes cut into shoestring size fries
- 1 ½ tablespoons cornstarch (optional)
- 1-2 tablespoons olive oil
- Seasoning (see below)
- ¼ cup crumbled feta cheese (optional)
- 1 tablespoon fresh parsley, chopped
- 2 teaspoons onion powder
- 2 teaspoons garlic powder
- ½ teaspoon dried chives
- ½ teaspoon salt
- ⅛ teaspoon freshly ground pepper
- 1 teaspoon dried dill
- Preheat oven to 400F. Mix seasoning ingredients together and set aside.
- Line a baking tray or cookie sheet with parchment paper.
- If using cornstarch, add sweet potatoes to a large zipper freezer bag and sprinkle 1 tablespoon of cornstarch in the bag. Zip the bag and shake vigorously. Add additional cornstarch as needed to coat the fries fully.
- Add in oil and shake to coat.
- Add in seasoning and shake for a third time.
- Distribute fries evenly on the parchment-lined baking sheet and bake for 20-30 minutes, flipping fries once after about 15 minutes. Serve immediately.
Recipe inspired by The Kitchn – How to Make Crispy Baked Sweet Potato Fries