Gluten free Sweet Potato Fries
Calling all sweet potato fry fans! These homemade gluten free sweet potato fries taste just like the ones at your favorite restaurant and come together in no time. Paired with your favorite dipping sauces, they make a great game day appetizer or party snack to serve to a crowd!
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Why You'll Love these Crisp Sweet Potato Fries
I'm a die-hard sweet potato fry lover through and through. If they are on the menu, I'm ordering them as a side dish! If you can relate, you have come to the right place.
These homemade sweet potato french fries are simple and easy to make right at home and the different sauce options take things to the next level.
Are Sweet Potato Fries Healthy
As always, this depends on your definition of "healthy". Whether or not fries are viewed as "healthy" also mainly has to do with how they are prepared - fried, baked, steamed, etc. Traditional french fries are deep fried in oil and aren't the best nutrient packed side dish. This is the case whether they are normal fries or sweet potato fries.
However, baking french fries in the oven can really help make fries slightly better for you. When you bake french fries, whether they are normal or sweet potato fries, you use less oil which makes the dish lower in calories and fat.
When it comes to sweet potatoes vs standard white potatoes, sweet potatoes contain more beta-carotene, fiber, and vitamins and minerals which make it a slightly better choice.
Easy Sweet Potato Fries Ingredients and Substitutions
- Sweet potatoes - Try to choose fat long sweet potatoes at the store that have a good healthy skin on them. Sweet potatoes will last about 2 weeks at room temperature but if they start to grow roots or grayish brown spots, that's a sign that they are gong bad. Try to pick up your sweet potatoes the same week you are going to make fries for best results. If you prefer to make regular fries, you can definitely do that with standard potatoes.
- Olive oil - Used to season the fries. You can use any neutral oil like avocado oil if desired.
- Garlic powder - Fresh garlic will work too.
Gluten free Sweet Potato Fries Step by Step Directions
You will need a sharp knife, a large bowl, and a baking sheet.
Step 1 : Wash and cut the sweet potatoes. Give each of your sweet potatoes a scrub in the sink and use a peeler to remove the skin. With a sharp knife, slice the sweet potatoes into long fries about ¼ inch in thickness. You can make thick slices if you want, but they will need a longer cooking time.
Step 2 : Toss in oil and seasonings. First mix together the olive oil, sea salt, black pepper, and garlic powder in a separate bowl or measuring cup. I do this so the seasonings are well disbursed amongst the fries. If you sprinkle the spices over wet oily fries, it's hard to make sure each fry is seasoned.
Toss the cut sweet potatoes in a large bowl with the oil mixture until we
Step 3 : Bake! Spread out the fries evenly in one layer on a large baking sheet. Make sure the fries aren't touching each other or on top of each other for best results. If your pan isn't big enough, use two pans or bake the fries in two separate batches.
Bake the fries in the oven and flip them over halfway through with a spatula. This ensures both sides of the fries get cooked well. If you like extra crispy sweet potato fries, broil the pan for a minute once they're done baking. Let the fries cool down slightly on the baking sheet before serving. They get even crispier out of the oven!
How to Store
Store extra fries in an airtight container or bag in the fridge. They will get softer as the chill so when you're ready to enjoy them, toast a batch in the toaster oven or in the oven to make them crispy again.
Expert Tips
- Make sure to use good sweet potatoes. Sweet potatoes do go bad after a while. They will become soft and their skin will look dry. If your potato has brown or gray spots or roots popping out of it, it's bad.
- Cut your sweet potatoes the same width. Whether that's ¼ inch or ½ inch, they need to be the same so they bake evenly in the oven.
- Mix the olive oil and seasonings together. This ensures the spices will get distributed evenly over the sweet potato fries when you toss them in the oil.
- Don't overlap the fries on the baking sheet! I know you want to, but it will create mushy fries and nobody wants that! Lay them out in a single layer and don't be afraid to cook them in two separate batches or on two separate pans.
- While the fries are fresh out of the oven and still hot, sprinkle some extra coarse sea salt over top!
Frequently Asked Questions
The number one reason for soggy sweet potato fries is because you overcrowded your baking pan. You need to give the fries ample room in between each other to cook through and get crispy all over.
You may have heard of a trick that involves soaking cut fries in cold water before baking them. While I have tried this and it does seem to work, I don't see much of a difference between soaking them in cold water verses simply baking them after tossing them in oil and spices.
Yes you can! If you prefer to leave the skins of the potatoes on, you can skip the peeling part.
Check out these recipes for more appetizers
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Recipe
Gluten free Sweet Potato Fries
Ingredients
- 3 medium sweet potatoes
- ¼ cup olive oil
- 1 teaspoon sea salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
Instructions
- Preheat oven to 425 F. Wash and peel the sweet potatoes. Use a sharp knife to cut the potatoes into fries about ¼ inch in thickness and place them in a large bowl.3 medium sweet potatoes
- In a separate bowl, mix together the olive oil, sea salt, black pepper, and garlic powder with a spoon.¼ cup olive oil, 1 teaspoon sea salt, ½ teaspoon black pepper, ½ teaspoon garlic powder
- Pour the oil mixture over the fries and toss to coat.
- Transfer the fries to a large baking sheet in one even layer. Make sure not to stack the fries on top of each other for best results. Don’t be afraid to cook the fries in two separate pans if needed. Bake the fries for 30 minutes, flipping them halfway through, until well browned. Let the fries cool slightly so they get crispy before serving.
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