I have finally made the perfect homemade sweet potato fries! I’m excited. I love sweet potato all cut up, baked with a little spice to it. Sweet potato is the healthiest, cooked vegetable that my whole family likes. We have them almost every week.
Homemade Baked Sweet Potato Fries
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My mother-in-law bought us a French Fry press, and despite my occasional inability to get a sweet potato through it without the help of my husband, I love it! Perfect cuts causing even cooking as they are all the same size.
What you need:
- 2-4 large sweet potatoes, sliced into French fries
- garlic powder
- onion powder
- salt and pepper
How to Make Homemade Baked Sweet Potato Fries
Whether you use a French fry press or cut your sweet potatoes by hand, cut them all evenly into fries and place in a large bowl.
With all the fries in a bowl, I drizzle just enough EVOO over then to coat them… barely, I go as light as possible. Then I choose our favorite spices to mix in. 1 – 1 1/2 tsp of chili powder, garlic powder, onion powder, and a sprinkling of salt and pepper. If you don’t want to use onion powder, you can dice up half a small onion.
The trick is to not crowd your baking sheet. I use two sheets, spread the potato out thin. Bake at 425 for about 20-25. Flipping then half way through. We bake ours till they are crispy, but not burnt. (We have a child that won’t eat anything that looks like it could be burnt.)
Edit to add: We bought one of these baskets for baking french fries in and it’s great. The crisp a lot better, and cook faster in it.
I serve these sweet potato fries when ever we have burgers. A perfect match for my homemade Pretzel Buns.
Sweet Potato Fries
Ingredients
- 2-4 large sweet potatoes, sliced into french fries
- garlic powder
- onion powder
- salt and pepper
Instructions
- With all the fries in a bowl, I drizzle just enough EVOO over then to coat them... barely, I go as light as possible.
- Then I choose our favorite spices to mix in. 1 - 1 1/2 tsp of chili powder, garlic powder, onion powder, and a sprinkling of salt and pepper.
- The trick is to not crowd your baking sheet. I use two sheets, spread the potato out thin.
- Bake at 425 for about 20-25. Flipping then half way through.