Very easy, simple crispy paleo sweet potato fries that can be ready in no time at all, are baked not fried, healthier than traditional french fries, and are so good you will want to make them all the time!
Sweet potato is so amazing and one of those vegetables that you can do so many things with, including turning them into these crispy paleo sweet potato fries. These fries are baked with no frying in oil and get super crispy thanks to the combo of the avocado oil (high heat cooking oil), and the arrowroot powder. Plus they are way better for you than traditional fries and are also paleo, so there you go! A healthier way to enjoy those fries!
I have already made these three times this week and almost couldn’t stop myself from eating the entire panful. Thank goodness I live in a house full of boys. They devoured these and then asked for more and more. I love any recipe that helps me get my kids to eat nutritious, whole foods. These certainly sealed the deal.
Uber crispy, semi-sweet, perfectly salty in all the right places. This is the only way we will be making sweet potato fries, and my favorite thing about this recipe is I skipped all of the extra steps I had tried in other methods.
- I left the skin on
- I didn’t soak the fries in a water bath first
- Skipped the extra drying
- Cooked them right on a sprayed sheet pan without a parchment paper layer.
Guess what? They still came out super crispy and delicious! Similar to these baked eggplant fries that are also baked, super crispy and so incredibly addicting!
How to make paleo sweet potato fries
- Start with selecting the perfect size sweet potatoes that can easily be cut into even size f
renchfry shapes. You want an oblong sweet potato that is relatively even on all sides like the one pictured above. Very easy to find in any local grocery store.
- Then cut the ends off of each sweet potato and slice them up into even size french fry shapes, leaving the skin on.
- Place the cut fries into a bowl, drizzle them with avocado oil, salt and pepper, and a little arrowroot powder (this is the secret to their incredible crispiness), and toss them up.
- Place them onto a sprayed baking sheet in a single layer, and bake them for 25 minutes at 450 degrees F, turning them over halfway through the cooking time – the most labor-intensive part that takes all of 3 minutes to do but is totally worth the minor effort.
- Remove, serve hot with a sprinkle of parsley and pair with some tomatoey ketchup.
So good and the best way to make sweet potatoes fries. These also stayed crispy well after baking, another huge bonus of this recipe!
Expert tips for making crispy paleo sweet potato fries
- Choose beautiful sweet potatoes that have no dark spots or rough patches on their skin. Try to find sweet potatoes that are all relatively similar in size and shape to ensure the fries all cook for the same amount of time. This recipe calls for 3 medium-size sweet potatoes.
- Try to cut the sweet potato fries into the same size french fries. I left the skin on since that certainly helped them get even crispier and nobody wants to sit there and peel potatoes if you don’t have to right? This will help result in crispier fries that will all cook at the same time.
- Use avocado oil and not olive oil – First of all, avocado oil has more nutrients, less saturated fat, is paleo and cooks better at a higher level of heat, which allows these fries to get super crispy without burning. Olive oil doesn’t have nearly as much nutrition, contains more saturated fat, is still paleo, but is not suitable for cooking food at a higher level of heat like in this recipe. Now, just to be clear here, I am still olive oil’s biggest fan, except in this recipe, haha.
- Lay the fries on the baking sheet in a single layer to ensure all sides get crispy edges.
- Bake the sweet potato fries at a high temperature – I baked these at 450 degrees F, turning them over halfway through the cooking time.
Crispy Paleo Sweet Potato Fries
- Baking sheet
- Mixing Bowl
- 3 medium sweet potatoes that is relatively the same size
- 2 tbsps avocado oil
- salt and pepper
- 1 tbsp corn starch or arrowroot powder
- parsley for topping
- Preheat the oven to 450 degrees F, and spray 1 large or 2 regular size baking sheets with cooking spray.
- Cut the ends off of each sweet potato, slice each potato in half lengthwise, and slice the potato into 1/4 inch thick planks, then cut each plank into about 1/4 inch french fries. Continue until you have cut all of the potatoes into fries.
- Place the sweet potato fries into a large mixing bowl, pour on the avocado oil (I used roughly 1.5 tablespoons of oil), sprinkle the potatoes with salt and pepper and toss well to coat. Add about 1 tablespoon of arrowroot starch (you can also use corn starch for non-paleo option), toss the potatoes to coat them all.
- Place the potatoes onto the baking sheet(s) in a single layer making sure none of the potatoes are overlapping – this will ensure all sides of each fry get nice and crispy.
- Bake the fries in the preheated oven for 25 minutes, turning them halfway through the cooking time. Check the fries at about 12 1/2 minutes, if they look like they are starting to brown, then it's time to turn them over. If they need a few more minutes then check them again in 1-2 minutes.
- Once done, place the fries on a parchment paper-lined dish or plate and top with the freshly chopped parsley.
- Make sure to use beautiful sweet potatoes that are nice and bright with little to no black spots or indentations. Also try to select potatoes that are all relatively the same size and shape. See post for example.
- Try your best to cut the fries into the same size and shape for even cooking times. I simply used a sharp knife to do this and I left the skin on for super crispy fries.
- These are best if eaten right away! If you do store them, then store them in an airtight container in the fridge. Reheat in a 425 degree F oven on a sprayed sheet pan for 5-7 minutes.