Prep 5 mins
Cook 45 mins
I have long enjoyed making traditional fries from russet potatoes and invented this recipe as a vitamin A-loaded alternative. My 2-year old can't get enough of them! I choose not to peel them (more nutritious), but some people prefer the texture more when they are peeled...
- Slice sweet potatoes into fry-sized strips (~ 1/2 inch square strips going down the full length of the potato).
- Toss them in olive oil and lay them out in a single layer on a baking sheet.
- Sprinkle with freshly ground sea salt and paprika to taste.
- Bake at 350 degrees for approximately 45 min, flipping them all over after 25 minute.
- OR broil on low (~ 400 degrees) for ~ 20-25 minute You shouldn't need to flip them, just watch that they don't get too brown.
- These taste best when they have just a touch of brown on them, but don't overdo them. They should not be crispy, just cooked and somewhat limp.
Delicious!! My family loved these quick, easy, and very healthy fries. I baked them, as written, and then stuck them under the broiler for a few minutes to crisp and brown. These were gone in a hurry!! Thank you for sharing this wonderful recipe...it is definitely a keeper!! *Made for Fall PAC 2008*
Delicious! Perfect as it, everyone loves them, including my 1 & 1/2 year old. Last time I made them I added a pinch of curry powder and paprika, it gave it a nice flavor.
These are terrific and nutritious fries! I did peel mine and used the baking method. The texture was just right and the taste was wonderful - thanks for sharing this recipe! Made for Fall PAC 2008