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Oven Sweet Potato Fries

EatingWell Serves Two

Your rating: None Average: 3.9 (395 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

40 Reviews for Oven Sweet Potato Fries

11/06/2010
Anonymous

I can make this a five star recipe (for my personal tastes), and have done so several times. I substitute a little Splenda and cinnamon for the pepper. Now THAT's a snack. Satisfies the sweet tooth without killing the nutritional advantages. But you have to be careful not to eat too much -- there is a law of diminishing returns if you overdo your consumption of something that tastes so good. This is great as either a snack or a side dish with lean pork tenderloin. Fall is the season for great sweet potatoes, and I live only 30 miles from Opelousas, Louisiana, the self-proclaimed yam capital, and home of the annual "Yambilee Festival."

Comments
11/06/2010
Anonymous

I've been making sweet potato fries like this for a year or so, but I use olive oil instead of canola. Everyone LOVES them, and can't get enough.

Comments
11/06/2010
Anonymous

Cut out the salt. I often see recipes that call for salt and then also call for unsalted butter.
That is very much like drinking rum with diet coke.
You don't need to add the salt to the sweet potato chips. I can't think of anything that actually needs salt during cooking.
The problem is that we are stuffed full of the ingredient at restaurants. After a restaurant meal, I have to drink a few litres of water to counter the thirst brought about by the addition of copious quantities of salt added during cooking at restaurants. I have reduced salt intake to just what is inherent in foods. I can now enjoy the real taste of the food that has not been adulterated by salt. The downside is that I must always tell restaurants not to add any salt to my meal.

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11/06/2010
Anonymous

I haven't actually made them yet, but I thought I should comment here first because I'm confused on one point. In one place it says the amount of carbs per serving is 19g, but then below it says "1 carbohydrate serving". Anybody know which it is? I assume this recipe is for 2 normal-sized servings. If you have any idea can you please email me at arkietrekker @ sbcglobal.net (remove spaces)? Thanks.

P.S. Yes, 450 sounds way too high. My oven runs hot, too, so I'll probably take it down to 425 or scale back the time. I love sweet potatoes, but I'm the only one in my household who does (more for me, hehe). Might also make some other modifications, like sprinkling with cinnamon instead of adding cayenne pepper.

Gamin Davis

Comments
11/05/2010
Anonymous

I love sweet potatoe fries.. Well we call them sweet potatoes but I guess the ones we use are really yams I like them better - (though we have used "sweet potatoes). Haven't tried this exact recipe, we use a lot of salt free spices (Mrs. Dash). The yams taste so much better than white potatoes... and yes the temp is way to high try 350 instead

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