I absolutely love sweet potato fries.  The unfortunate part – they’d be great for you, if they weren’t dropped in fatty oil for 5+ minutes.  So, an an effort to try and keep them from soaking up all of that oil, I tried my hand at a baked version.  Spices can be as simple as salt and pepper, or paprika, sugar, and cayenne pepper.  Either way, they’re a perfect accompinament for a meat dish.  Or by themselves as a snack.




  • Sweet potatoes, 1 large sweet potato for every 2 people
  • Good quality olive oil
  • sea salt and freshly ground pepper
  • cayenne pepper


Preheat oven to 425 degrees.  Bring a large pot of water to a boil.

Peel your sweet poatatoes or leave the skin on, but wash thoroughly with a stiff bristled brush.  Slice your sweet potatoes in long 1/2 ” strips.  Toss the sweet potatoes in the boiling water to blanche briefly, about 3-5 minutes depending on the thickness of your fries.  Drain, then dry the potatoes and allow to cool enough to handle them.

Toss in a small glug of olive oil.  Sprnkle salt, pepper, and cayenne from a height to evenly coat.  Spread out onto a single layer on a non-stick cookie sheet or jellyroll pan.  Bake at 425 on the top rack of your oven for 15 – 20 minutes or until crispy.  Turn the broiler onto high, and remove from the oven when they start to brown a bit.