Description
Crispy-on-the-outside, tender-on-the-inside baked sweet potato fries seasoned with smoked paprika and garlic, finished with sea salt, black pepper, and fresh parsley.
Ingredients
- 2 lbs sweet potatoes or yams, peeled
- 2 tablespoons avocado oil (or olive oil)
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- Sea salt, to taste (about 1/4 teaspoon)
- Freshly ground black pepper, to taste (about 1/4 teaspoon)
- Small bunch fresh parsley, chopped
Instructions
- Preheat oven to 425°F (220°C). Line two large rimmed baking sheets with parchment paper and place them in the oven for 5 minutes to heat.
- Slice sweet potatoes into even 1/4-inch thick sticks and place in a large bowl.
- Add avocado oil, garlic powder, and smoked paprika; toss until evenly coated. Do not add salt yet.
- Carefully remove the hot baking sheets and spread fries in a single layer with space between pieces.
- Bake 12–15 minutes, flip fries, then bake an additional ~12 minutes until golden brown and crisp.
- Remove from oven, season with sea salt and black pepper, and garnish with chopped parsley. Serve immediately.
Notes
- For extra crisp fries, cut evenly and avoid crowding—use two sheets and leave space between fries.
- Do not salt before baking; salting after helps keep fries crisp.
- Optional: toss cut fries with 1–2 teaspoons cornstarch or arrowroot before adding oil for added crunch.
- Convection/fan oven users: reduce temperature to 400°F (205°C) and check a few minutes early.
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 255
- Sugar: 9g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 7g
- Protein: 4g
- Cholesterol: 0mg
