Sweet Potato Fries

Sweet potato fries are one of my favorite foods. They are a perfect addition to almost any meal. Quick, nutritious, yummy and filling they are the ultimate side dish and my preferred way to cook sweet potatoes.

So full of flavor, oven broiled sweet potato fries are a delicious side to almost any meal. Crisp and brown and the outside and sweet and soft in the middle. You can’t go wrong! In addition they are super easy to make and so healthy. 

Jump to:

• Ingredients
• Directions
• Serving suggestions
• Storing and Reheating
• Recipe

I know that there are many variations for sweet potato fry recipes out there, from deep fried to baked and coin cut to shoe string. I’ll be honest, they are all delicious. I don’t know if I could really pick a favorite.

After fine tuning my recipe, I have decided that for a quick and healthy option it is best to avoid deep frying and just stick to oven cooking. I also discovered that broiling is faster than just baking and gives them a rich sweet flavor.

This recipe is just that. Quick, healthy and full of flavor. You can dress it up for full out fancy or dial it down for easy everyday grub. 

Ingredients

The ingredients you need for this recipe are so simple: sweet potatoes, olive oil, salt and pepper. 

I used orange sweet potatoes here because they are my favorite and they taste a little bit sweeter. Feel free to use white or red ones. A mix of the different colored sweet potatoes might be interesting too.

So what is the difference between a yam and a sweet potato? The orange fleshed vegetable with pointy ends is actually a sweet potato. I have always called them yams, which is apparently incorrect.

A true yam has rough, dark skin with an almost hairy texture. The flesh inside is white or purple and it is dry and starchy. Yams only grow in tropical regions and are typically larger, up to five feet long. They are actually rarely seen in U. S. Grocery stores.

What about the white, rounded end sweet potatoes? Also sweet potatoes.

White, rounded sweet potatoes are sweet potatoes as well and are members of the night shade family. They are close relatives of potatoes. The orange or red garnet brown yams are technically sweet potatoes. They are a members of the morning glory family. The name “yam” is a misnomer. 

Whatever you call them, they are nutritious and satisfying. “Yams” or “sweet potatoes” are a fantastic addition to your regular meal plan because of their versatility and ease of preparation.   

Directions

To make these scrumptious sweet potato fries just turn on your oven to broil at 500º. Move the top oven rack so it is about 3 inches below the top burner.

Peel your sweet potatoes and rinse. Cut lengthwise into wedges. Each potato will probably make about 8 wedges depending on the size. 

Drizzle with olive oil and sprinkle with salt and pepper. Mix in the oil and seasoning. Place on a lined or lightly greased cookie sheet in a single layer.

Broil for 10 to 12 minutes on each side or until sweet potatoes are soft and beginning to brown. 

Serving suggestions

Offer up these fries next to just about anything for a perfect compliment. They make a great side to serve with homemade burgers, roasted chicken, pork chops, fish or just about anything else. They are also fantastic on their own as a snack.

These are easy to dip into your favorite condiment. I love them dunked in smoky barbecue sauce. Or try dipping them in a combination of ranch and ketchup. Honey dijon dressing is also a favorite dip because the tangy mustard compliments the sweet soft potato bites.

Storing and Reheating

Store leftovers in an airtight container in the fridge for up to four or five days. Reheat in the oven at 375° for 10 to 15 minutes or until hot. Or place on medium heat in a non stick skillet and cover with a lid until potatoes are warm.

I have even been known to serve sweet potato cold for lunch the next day. Or even just eat the leftys straight from the fridge, still delicious!

Recipe

You also might like my caramelized onion with cauliflower or zucchini tomato delight!

Please leave your questions, comments and ratings below.