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Oven Sweet Potato Fries

EatingWell Serves Two

Your rating: None Average: 3.9 (352 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

38 Reviews for Oven Sweet Potato Fries

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.

Comments
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

Comments
11/05/2010
Anonymous

I use olive oil rather than canola. The taste is much better, and they're healthier for you.

Comments
11/05/2010
Anonymous

I have made these for a few years now, and have found the best way to do it is to use a 2-stage cooking process. By first baking them at 350 degrees for a half hour, the insides cook completely, so you can use thicker wedges. This first baking will put a nice crust on the top side. After that, remove the fries from the oven and crank up the heat to 425-450. While the oven is warming, turn the wedges over so the other (softer) side that was flat against the pan faces up and then put the fries back in the oven at 425-450 for another 15-20 minutes to to finish crisping them up. Check frequently towards the end of the cooking time to avoid burning. I actually like a little burning on the tips; the fries are more caramelized when you do this. I also use olive oil instead of canola, and a mango-based Caribbean hot sauce instead of cayenne. My husband likes to eat them with the sauce that is usually served with blooming onions. I just like them plain.

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