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Oven Sweet Potato Fries

EatingWell Serves Two

Your rating: None Average: 3.9 (334 votes)

Making oven fries out of sweet potatoes brings out their inherent sweetness.



READER'S COMMENT:
"I'm concerned about the canola oil. From what I've read, coconut oil would be better (yes, it's saturated fat, but its medium-chain triglycerides have a beneficial effect on the body). And for the reader who adds Splenda--!!!! Why don't...
Oven Sweet Potato Fries Recipe

38 Reviews for Oven Sweet Potato Fries

01/25/2012
Anonymous
Oil is the key...

Costco No-Salt Seasoning, Organic Coconut oil and Trace Mineral Salt. Simpler is better. The coconut lends itself to the potatoes.

Comments (1)

29 comments

Anonymous wrote 2 years 31 weeks ago

What about grapeseed oil.

What about grapeseed oil. That is what I am using.

01/10/2012
Very tasty, but I wish they were crisper

My husband and I really enjoyed these sweet potato fries. Not adding to much spice really allowed us to enjoy the wonderful sweet potato flavor. Next time, I will leave them in the oven a little longer to see if they will crisp up.

Tasty
Comments (1)

29 comments

Anonymous wrote 1 year 40 weeks ago

Add a little more oil and lay

Add a little more oil and lay them on their side to cook.

12/05/2011

These made a great side. I used cooking spray and seasoned to taste. They did not get crispy, but I still liked them. Next time I will cut them smaller.

Quick
Comments
07/31/2011
Great taste!

I just made these and fell instantly in love! I used zero calories cooking spray (just sprayed the baking sheet and then a light layer over the spread out wedges) and added salt later to taste. I had to adjust the time though - about 6-7 minutes on each side should do it, especially if you cut them more shoe-string style.

Comments
11/29/2010
Anonymous

I'm concerned about the canola oil. From what I've read, coconut oil would be better (yes, it's saturated fat, but its medium-chain triglycerides have a beneficial effect on the body). And for the reader who adds Splenda--!!!! Why don't you just sprinkle a little chlorine bleach on them?

As to the salt/no salt controversy, the reason recipes call for salt-free butter, then add salt, is that this way, the cook is in TOTAL control as to how much salt is added to the product (and what kind). If you add sea salt instead of table salt, the bigger crystals make the dish crunchier, and the salt contains more minerals, as a good side-effect.

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