Time 35m Yield 4 to 6 servings Number Of Ingredients 6 Steps:
Heat the oven to 400. Cut the sweet potatoes into sticks 1/4 to 1/2 inch wide and 3 inches long, and toss them with the oil. Mix the spices, salt and pepper in a small bowl, and toss them with the sweet potatoes. Spread them out on 2 rimmed baking sheets. Bake until brown and crisp on the bottom, about 15 minutes, then flip and cook until the other side is crisp, about 10 minutes. Serve hot.
Time 33m Yield 4 Number Of Ingredients 6 Steps:
Position rack in upper third of oven and preheat oven to 425 degrees F. Spray baking sheet with non-stick spray. Place sweet potatoes and soybean oil in large bowl, toss lightly. Sprinkle with salt, pepper and paprika. Arrange potatoes in a single layer on prepared baking sheet, being sure not to overcrowd. Bake until tender and golden brown, turning occasionally. Cooking time is 18 to 24 minutes. Cool 5 minutes before serving.
Time 40m Yield 4 servings Number Of Ingredients 0 Steps:
Toss 2 pounds sweet potatoes (cut into wedges) with 3 tablespoons olive oil, 1 1/2 teaspoons each brown sugar and salt, 1/4 teaspoon each cumin and chili powder, and a pinch of cayenne. Roast cut-side down on a baking sheet in a 425 oven until crisp, 30 minutes, turning once.
Time 30m Yield 4 Number Of Ingredients 4 Steps:
Preheat the oven to 400 degrees F (200 degrees C). Cut each sweet potato in half crosswise. Quarter each half lengthwise. Cut each quarter evenly into 2 to 4 pieces. Repeat with remaining sweet potatoes. Place sweet potatoes on a rimmed baking sheet. Add salt. Drizzle olive oil on top. Stir up potatoes to coat with oil; spread out evenly on the baking sheet. Season with pepper. Bake in the preheated oven, stirring every 10 minutes, until browned, 20 to 30 minutes.
Time 30m Yield 4 servings Number Of Ingredients 8 Steps:
Heat the oil to 375 degrees F in a heavy-bottomed Dutch oven or deep fryer. Preheat the oven to 200 degrees F. Mix the salt, garlic powder, paprika and sugar in a bowl and set aside. Whisk the cornstarch and club soda in a mixing bowl. In batches, dip the potatoes in the batter, allow any excess to drip off and hold on a wire rack. Repeat with rest of the potatoes. Fry half the potatoes, stirring occasionally until golden brown and crispy, 6 to 8 minutes. Sprinkle with the seasoning and hold in the oven on a paper towel-lined baking sheet. Repeat with the last batch of potatoes.
Time 1h Yield 4 servings Number Of Ingredients 0 Steps:
Mix 2 teaspoons each onion powder and garlic powder, 1 teaspoon each dried dill and kosher salt and 1/2 teaspoon pepper. Cut 3 sweet potatoes into 3/4-inch-thick wedges. Toss with 2 tablespoons vegetable oil and 1 1/2 tablespoons of the spice mixture. Roast at 450 degrees F until browned, about 50 minutes. Toss with the remaining spices. Serve with ranch dressing.
Time 1h15m Yield 4 to 6 servings Number Of Ingredients 21 Steps:
For the sweet potato fries: Soak the potatoes in cold water 30 minutes. Dry on paper towels. Stir together the brown sugar, garlic, paprika, salt and pepper in a small bowl. For the creamy barbecue sauce: Stir together the barbecue sauce, mayonnaise and House Seasoning in a bowl. For the spicy sauce: Stir together the ketchup, mayonnaise, House Seasoning and hot sauce in a separate bowl. For the sweet potato fries: Pour the oil to a depth of 3 inches in a Dutch oven. Heat the oil to 325 degrees F. Line wire racks with paper towels. Stir together the cornstarch and seltzer water in a medium bowl. Dip the sweet potatoes in the cornstarch mixture in batches until coated. (The coating will be thin. Stir the cornstarch mixture after each batch.) Fry the sweet potatoes, in batches, until they float to the top, 1 to 2 minutes. (The sweet potatoes won’t brown yet.) Remove to lined wire racks to drain. Increase the oil temperature to 350 degrees F. Fry the potatoes a second time, in batches, until browned and crispy, 4 to 5 minutes. Remove to the lined racks to drain. Sprinkle immediately with the brown sugar seasoning. Serve right away with the sauces. Stir together the garlic and onion powder, paprika, salt and pepper in a small bowl. Store in an airtight container at room temperature.
Time 30m Yield 4 servings Number Of Ingredients 5 Steps:
Preheat the oven to 450 degrees. Halve the sweet potatoes lengthwise and cut each half into 3 long spears. Place them on a sheet pan and toss with the olive oil. Spread the potatoes in one layer. Combine the brown sugar, salt, and pepper and sprinkle on the potatoes. Bake for 15 minutes and then turn with a spatula. Bake for another 5 to 10 minutes, until lightly browned. Sprinkle lightly with salt and serve hot.
Time 22m Number Of Ingredients 3 Steps:
Heat oven to 200C/180C fan/ gas 6. Put 95g sweet potato, cut into fries, on a baking tray and mix with 1 tsp rapeseed oil and ¼ tsp cayenne pepper. Bake in the oven for 20 mins.
Time 45m Yield 4 servings. Number Of Ingredients 6 Steps:
Preheat oven to 425°. Combine all ingredients; toss to coat. Spread fries in a single layer on 2 baking sheets. Bake until crisp, 35-40 minutes. Serve immediately.
Time 20m Yield 2 Number Of Ingredients 6 Steps:
Preheat the air fryer to 400 degrees F (200 degrees C). Combine sweet potato fries and canola oil in a bowl and mix. Season with salt, pepper, garlic powder, and paprika. Mix until all fries are evenly coated. Divide sweet potatoes into 2 or 3 batches for cooking. Place an even layer of sweet potatoes in the fry basket, insert in the air fryer, and cook until golden, about 10 minutes. Repeat with remaining sweet potatoes.
Time 25m Yield 2 serving(s) Number Of Ingredients 4 Steps:
Preheat oven to 450°F Toss sweet potato wedges with oil, salt and pepper. Spread the wedges out on a rimmed baking sheet. Bake until browned and tender, turning once, about 20 minutes total, or until tender. Serves 2.
Yield 2 servings Number Of Ingredients 5 Steps:
Preheat oven to 425ºF/220ºC. Slice the ends off of the sweet potato and then slice it in half. Take one half and slice it horizontally 4 times then slice vertically 4 times to cut into fries. In a large bowl mix fries and ingredients until evenly spread. Place fries on a prepared baking sheet and bake for 25 minutes or until fluffy inside and crunchy on the outside. Enjoy!
Time 40m Number Of Ingredients 4 Steps:
Preheat oven to 450 degrees. Divide potatoes between two rimmed baking sheets; toss with oil, and season with salt and pepper. Arrange in a single layer, without overlapping. Roast, tossing once, until tender and starting to brown, 25 to 30 minutes. Sprinkle with lemon juice; season with salt and pepper, if desired. Toss to coat.
Time 40m Yield Makes 4 cups; Serves 4 to 6 Number Of Ingredients 9 Steps:
Preheat oven to 450 degrees. On a rimmed baking sheet, toss sweet potatoes with oil and 1/4 teaspoon paprika; season with salt and pepper. Roast, rotating sheet and flipping potatoes halfway through, until browned, about 30 minutes. Meanwhile, in a large skillet, heat butter on medium-high. Add onion, bell pepper, and jalapeno, season with salt and pepper, and cook, stirring occasionally, until vegetables are soft and golden, about 10 minutes. Add roasted sweet potatoes to skillet with vegetables. Toss with remaining 1/4 teaspoon paprika, then strip the leaves from thyme sprigs into skillet; stir to combine. Check seasoning; serve immediately.
Time 40m Yield 4-6 serving(s) Number Of Ingredients 5 Steps:
Preheat oven to 425 degrees. Put cut fries into large ziploc bag with olive oil, put in salt, garlic and cinnamon and shake to coat. Place fries onto baking sheet leaving space between fries. Put in oven for 10 minutes and then flip them over. Place back in for 10 more minutes. They should be soft on the inside and browned on the outside. Let cool for 5 minutes. You may also use regular potatoes or 1/4 packet taco seasoning to alter taste to your liking.
Yield 4 servings Number Of Ingredients 7 Steps:
Peel the sweet potatoes on a cutting board. Trim the ends of the potatoes and cut into ½-inch (1 cm) thick matchsticks. Add the cut potatoes to a large bowl of water and soak for 1 hour. Drain the potatoes in a colander, and rinse with cold water. Preheat the oven to 425˚F (220˚C). Thoroughly dry the sweet potato matchsticks with paper towels. Add the sweet potatoes to a large bowl and sprinkle with cornstarch, tossing until fully coated. Drizzle the grapeseed oil over the potatoes, add the paprika, garlic powder, and pepper. Toss to coat. Arrange the sweet potatoes in a single layer on a greased, foil-lined baking sheet. Bake for 15 minutes. Use a spatula to turn the sweet potato fries over. Bake for another 15 minutes. Turn off the oven and crack the door open, then let the sweet potatoes rest in the oven for 10 minutes. Season the fries with salt. Enjoy!
Time 40m Yield 4 serving(s) Number Of Ingredients 8 Steps:
Preheat the oven to 450 degrees.
- Cut the potatoes into 1/4″ thin strips, or to your desired thickness and length. Mix all other ingredients together in a large bowl and toss with the potatoes until they are evenly coated.
- Transfer the potatoes to a large baking sheet covered with parchment paper. Spread the potatoes in a single layer. Try not to overcrowd or have multiple layers of fries - you want them to be roasted, not steamed.
- Place in the oven and cook for 25-30 minutes, turning the fries once or twice during that time to cook evenly. May take more or less time, depending on the size and thickness you cut the fries. Remove once the edges slightly begin to brown and fries begin to crisp. Sprinkle course salt on top when they are hot out of the oven.
More about “sweet potato fries recipes”
Time 40m Yield 4 Number Of Ingredients 4 Steps:
Heat oven to 450°F. Spray 15x10x1-inch pan with cooking spray. Cut sweet potatoes into 1/2-inch wedges. In large bowl, toss potatoes and oil. Sprinkle with salt and pepper. Place potatoes in single layer in pan. Bake uncovered 25 to 30 minutes, turning occasionally, until potatoes are golden brown and tender when pierced with fork.
