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Balsamic Yam Fries #vegan #glutenfree #oilfree #nutfree www.plantpoweredkitchen.com

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! 

Course Side Dish
Servings 4


  • 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


  1. 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.

Recipe Notes

  • 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.