Sweet Potato Fries Recipe

Course: Side Dish

Cuisine: American

Prep Time: 5

Cook Time: 30

Total Time: 35

Servings: people

Calories: 231kcal

Naturally sweetened and seasoned with herbs and spices, these sweet potato fries are a taste explosion!

Preheat oven to 425°F.
Cut sweet potatoes into thick matchsticks (at least ¼- ½ inch thick).
2 sweet potatoes
Drizzle on grapeseed oil and honey and coat the sweet potatoes.
2 tablespoons grapeseed oil, ¼ cup honey
Toss sweet potatoes with blackened seasoning, garlic powder, basil, and cumin.
1 teaspoon blackened seasoning, 2 teaspoon garlic powder, 2 teaspoon dried basil, 1 teaspoon ground cumin
Place potatoes on a parchment lined baking sheet and bake in the oven for 15 minutes. For a crispier fry, spread the potatoes out so that they are in a single layer and not touching one another. I like to make these in batches.
Turn sweet potatoes over and bake for an additional 15 minutes or until they reach desired crispiness.
If you would like even crispier potatoes, turn on broiler for an additional 2-4 minutes, keeping a close eye to prevent burning.
Take potatoes out of oven and drizzle with additional honey (optional, see note) and chopped parsley, optional. Serve and enjoy.
Chopped fresh parsley

I found that drizzling honey over the sweet potato fries after their finished baking does contribute to some of the sogginess, but I found that the flavor outweighed the texture. It’s optional.
These fries work well with any meal where you would usually serve fries. Chicken, fish and meat dishes all work great.
Make them vegan by swapping the honey for maple syrup.

Storage: Store sweet potato fries in an airtight container in the refrigerator for up to 4 days or in the freezer for up to 3 months.