Watch How to Make it Here
This recipe starts at 06:10
It's safe to say that the sweet potato is my favorite kind of potato. These fries have the perfect amount of crispiness and flavour to them. Serve them with your best enjoyed dipping sauces and snack away!
Crispy Oven-Roasted Sweet Potato Fries
▸ ▹ Vegan, gluten-free, nut-free, soy-free
Prep Time: 15 min
Cook Time: 30 min
Total Time: 45 min
3 medium sweet potatoes, peeled
2 tsp (8 g) arrowroot starch*
2 tsp (10 mL) vegetable oil
1 tsp (4 g) onion powder
1 tsp (4 g) dried oregano
½ tsp paprika powder
½ tsp salt
Cinnamon mustard dip
Creamy avocado dip
Preheat the oven to 425°F (220°C).
Cut the sweet potatoes into ½ inch (1 cm) thick fries. Try to cut the fries in similar thickness, so they will cook evenly.
Soak the fries in cold water for about 5 minutes to remove the starch. This will help to get crispier fries.
Drain, then dry the fries well using a clean kitchen cloth.
Transfer the potatoes to a parchment lined baking tray. Cover with arrowroot starch and massage into the sweet potatoes using your hands; this is optional, but does help to crispen up the potatoes.
Then cover with oil, onion powder, oregano, paprika powder, and salt and toss to coat.
Divide the fries over two parchment paper lined baking trays and spread them apart, leaving as much room as possible between the potatoes; if you over-crowd them, they become soggy when cooked.
Bake the fries in the preheated oven for 20 minutes. Flip the fries and switch the upper and lower baking tray. Bake them in the oven for another 10 minutes, or until they're golden. The fries continue to harden as they cool off; enjoy them with your favourite dip.
* Can use cornstarch or flour instead, if desired.
Storage: best if enjoyed immediately. Can store in an air-tight container in the fridge for up to 2 days; it's recommended to re-heat in the oven to crisper the fries back up.
Did You Try This Recipe?
Let us know how it went! Comment below and share a picture on Instagram with the hashtag #pickuplimes