If you haven’t yet experienced the deliciousness that is sweet potato fries… welcome!
Sweet potatoes are truly one of my favorite plant-powered foods. I buy them regularly, and use them pretty much daily – in everything from soups to salads to dips to desserts (like this most popular cake)!
When I started cooking with sweet potatoes, the very first recipe I experimented with was – sweet potato fries! Why not, right? Who doesn’t love fries? I think I may have seen them on a cooking show and so started to try them at home. (Remember when cooking shows were about cooking and not competitions?? Yeah, that’s another post.)
Sweet potato fries soon became a staple for us. Before we even had kids, hubby and I would roast up a big batch of sweet spud fries and eat as a full meal, we loved them that much. Then, I used to season with a lot of garlic, and also use oil for roasting. Now, I season a little more ‘kid-friendly’, but still deliciously – and I’ve found ways to roast them without the use of oil.
This recipe from Plant-Powered Families does just that. With a big weekend of Super Bowl snack foods approaching, I wanted to share this one with you all.
Enjoy, and share how you love to roast up sweet potato fries!
Looking for other snacking recipes? Try these crowd-pleasing recipes!…
Balsamic-Glazed Yam Fries (from Plant-Powered Families cookbook)
Sweet potatoes are one of my favorite ingredients. I use them in everything from dips to stews to casseroles to desserts. Here, they are simply prepared as home fries... oil-free!
- 3 lb orange sweet potatoes
- 1 teaspoon garlic powder
- 1/2 teaspoon Dijon mustard
- 1/2 teaspoon smoked paprika
- 1 1/2 tablespoons balsamic vinegar
- 1 1/2 tablespoons pure maple syrup
- 1 teaspoon chipotle hot sauce
- 1/2 teaspoon (little scant) sea salt
- Preheat oven to 400°F. Line a large, rimmed baking sheet with parchment paper and wipe over the surface of the parchment with just a drop of oil*. Wash and peel the sweet potatoes. Cut the potatoes into wedges. is is easiest by cutting in half and then, depending on the size, cutting 3–4 wedges from each half. In a large bowl, whisk together the garlic powder, Dijon mustard, smoked paprika, balsamic vinegar, maple syrup, and hot sauce. Add the wedges to the mixture and toss to coat. Spread on the prepared baking sheet, and pour over any remaining liquid. Sprinkle on the sea salt. Bake for 50–65 minutes, or until the sweet potatoes have softened and caramelized in spots, rotating/flipping the wedges once or twice through baking. Taste, and season with extra sea salt if desired. Serve! Serves 4 as a side.
- Serving Suggestions: In addition to ketchup for dipping, try one of these dips or sauces!
- *If you have very good parchment paper, this can be omitted. Some brands of parchment will stick to veggies, oddly. This is just a drop of oil, to wipe around the paper. If you know you have good quality parchment, this can be omitted.