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!
- 3 medium sweet potatoes (that are relatively the same size)
- 2 tablespoons avocado oil
- salt and pepper
- 1 tablespoon arrowroot powder (or cornstarch)
- 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.
- 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.
- Want to make these in the air-fryer? Simply preheat your air fryer to 390 degrees and cook the fries in batches for 18-20 minutes flipping them halfway through. So good.
- Category: Snack
- Method: Baked
- Cuisine: Mediterranean
Keywords: Sweet potatoes, sweet potato fries, healthy baked fries, healthy snacks