Baked Sweet Potato Fries With Parmesan and Cinnamon
- 4 large sweet potatoes, peeled, and cut into 2-inch thick wedges
- 2 olive oil
- 1 1/2 ground cinnamon
- 1 salt
- 1 pepper
- 3 grated Parmesan
Preheat your oven to 350 degrees.
Arrange the sweet potato wedges on a baking sheet in an even layer and top with the oil, cinnamon, salt, and pepper. Use your hands to toss the fries with the seasonings and oil to make sure all are evenly coated. Reposition in an even layer on the baking sheet.
Place the sheet in the oven and bake for 35-40 minutes, or until the fries are fork-tender.
Once the fries are finished baking, remove from the oven and evenly sprinkle the Parmesan cheese over the top. Once they have cooled slightly, transfer to a serving dish.
Calories Per Serving233
Folate equivalent (total)22µg6%
Baked Parmesan Sweet Potato Fries
These baked parmesan sweet potato fries are amazingly easy to make with simple ingredients. The hints of savory garlic and parmesan blend perfectly with the sweetness of the sweet potato pieces!
I am NOT a fan of sweet potatoes, and that means a big fat NO to baked sweet potato fries too. My mind has classified them as Do Not Eat.
What is a Do Eat are these Baked Garlic French Fries!
That is, until a good friend and lifestyle blogger extraordinaire, shared her take on baked sweet potato fries. I was still hesitant after reading her recipe post because sweet potatoes are gross, ehrmiright?
I guess the reasoning behind the disgust in sweet potatoes comes down to a mind game. My mind sees and thinks potato, my mouth reads sweetness, and then my mind freaks out…’now what they hell is going on. ‘
So I was stepping out on a limb and trying something that I knew I didn’t like (because I know that they are much better for you than other potatoes) was a struggle.
And there you have it folks…the struggle IS real.
I tried 2 Cats & Chloe’s sweet potato recipe and then tweaked it and then tweaked it again, making my own version of a crispy and flavorful side dish treat that I LOVE!
So did the dinner guests we had when I tried this recipe for the first time. And so does Hubby. Sometimes I am balls-y. You’ll love ’em too!
Baked Garlic Sweet Potato Fries
Sweet potato fries are my ultimate weakness, but I’ve never bothered to make them at home. Mainly because I didn’t want to deal with a hot pot of oil on the stovetop, and the baked route can never yield that perfectly crisp texture. But sure enough, I finally took the plunge and gave it a go, trying my best to perfect this recipe in the oven. And with the help of Wolf‘s dual convection oven, you’ll be able to create the most amazingly crisp fries made right in the ease of your own kitchen!
With Wolf’s dual convection oven, you’ll have the best combination of heat and airflow, yielding the best results possible. Two fans and four heating elements produce more uniform heating than even a single convection fan, meaning there are no hot and cool spots that you might see with other ovens. Wolf’s oven achieves consistent results – even without rotating trays, every fry is perfect. Who doesn’t want better consistency for their food? And I love it when the guesswork is taken out so I can turn the oven on, sit back and wait.
So with Wolf, you’ll be able to create the best oven-baked sweet potato fries ever, tossed in fresh garlic and Parmesan goodness. You can certainly add more or less toppings to taste, although I personally think more is better!
This is surely restaurant-style quality, but without all that heavy oil and grease. Plus, since it’s made a little bit healthier, that just means we can have two servings instead of one, right?
Preheat oven to 425F. Line a baking pan with parchment paper and set aside.
Slice potatoes into thin wedges or 1/4 inch strips with a sharp non-serrated knife.
In a large Ziploc bag, combine sliced sweet potatoes and oil, seal tightly, and shake to coat the fries.
Pour in garlic salt, pepper, and cayenne pepper, seal tightly, and shake again to evenly coat the fries in the seasoning.
Pour fries onto the prepared baking pan and spread out so the fries cook evenly.
Bake for 15-20 minutes, flipping halfway through so that each side of the fries gets time to brown and crisp.
Be careful not to burn the fries.
Once removed from the oven, sprinkle with shredded Parmesan cheese. Garnish as desired.
Sweet Potatoes are Nutritious
Unlike regular deep-fried French fries, these baked sweet potato fries have a lot of redeeming nutrition properties. Standard orange sweet potatoes provide an excellent source of beta-carotene, which your body turns into vitamin A.
Sweet potatoes are also full of antioxidants and fiber, and have some beneficial blood sugar-regulating properties. Plus, they’re a very good source of vitamin C, manganese, copper, pantothenic acid and vitamin B6 (source). Winning!
Delicious. Another goodie is to spinkle with cinnamon and sugar substitue.
posted May 21st, 2009 1:33 pm
loved it. but I doubled the parm and oil. yum!
posted Apr 18th, 2009 5:07 pm
I really never liked sweet potatoes but decided to try this recipe and I LOVE it. So delicious!
posted Feb 19th, 2009 10:33 am
A nice option instead of fries! Pretty yummy!
posted Nov 5th, 2008 12:20 am
Chipotle Parmesan Baked Sweet Potato Fries
These Chipotle Parmesan Baked Sweet Potato Fries
are a delicious and fun side dish for any meal!
A couple of months ago, my wife and I went to Belgium for vacation, and we had an absolute blast! I had no idea what to expect about Brussels, but it turned out to be a really cool city. Did you know that the Smurfs (aka Les Schtroumpfs) hail from Brussels? Well, not the actual Smurfs…but the artist. And I don’t even need to mention how good the Belgian chocolate…and Belgian waffles…and Belgian beer was! But here’s another one for ya: Belgian fries (aka frites). There are entire stands and storefronts dedicated solely to fries. The only decision you have to make is how many fries to order…oh, and which of the amazing dipping sauces you want, too.
So we have some awesome fries here in America, but we really need to get into this whole dipping sauce thing. I’m not talking just ketchup and mayo here, either. I’m talking roasted garlic aioli, curry ketchup and harissa mayo. Yeah, like serious dipping sauces. To be honest, I’m a bit surprised I haven’t done a post on dipping sauces for fries yet. I’ll have to get on that!
Sweet potato fries are one of my all-time favorites when it comes to french fries. I’m not a huge fan of the traditional sweet potato casserole with marshmallows, but man do sweet potatoes make an excellent choice for french fries! A lot of restaurants offer sweet potato fries as an option now, and I always jump at the opportunity. I’m not opposed to frying foods at home, but I try to avoid doing it all the time. So I decided to get in the kitchen and bake up a batch of homemade sweet potato fries. I wasn’t entirely sure how well it would work out, but I’m pleased to say that these Chipotle Parmesan Baked Sweet Potato Fries were delicious!
Here are a couple of tips for baking homemade fries in the oven:
This maple cinnamon baked sweet potato fries recipe is healthy, easy, quick to throw together and a real kid-magnet.
(Unless you’re Everley. Like I said, we’re working on her.)
It’s just a matter of chopping, drizzling, sprinkling and tossing, then letting the oven do the work for you.
Here’s our raw, drizzled, sprinkled, toss sweet potato fries…
They can also easily be adapted for the air fryer (see my recipe notes for more info).
Let’s just talk about my photography skills for a moment. They are clearly lacklustre. I honestly don’t know how to make these things look beautiful. All I know is how to make them taste delicious. And you can’t eat a photo, so I’m at peace with my decision to publish the ugliest photos known to man.
So literally all you do is:
1. Chop the sweet potato into fries
2. Pop them in a bowl with olive oil, maple syrup and cinnamon, give it a toss, and…
Baked sweet potato fries make a great side dish for chicken, a festive addition to your Thanksgiving dinner table, a tasty afternoon snack, and leftovers can be mixed into a pasta or a salad the next night.
They just give and give, man.
How to Make Crispy Sweet Potato Fries:
Not only is this baked sweet potato fries recipe a breeze to whip up, but you can have them ready in less than an hour.
- To start, you’ll want to peel and cut the sweet potatoes into 1/4-1/2 inch thick sticks. It’s important that your potatoes are cut roughly the same size so that they cook evenly.
- Then, add the potatoes to a bowl of cold water and let sit for at least 30-45 minutes. While this step is optional, it will help remove the starch from the potatoes and ensure that crispy texture.
- Drain the sweet potatoes and then pat dry with a paper towel. Add the potatoes to a large ziplock bag or bowl (if using the same bowl, be sure to wash, as the starch will remain if you don’t) and add some olive oil. Seal the bag and shake or toss to coat in the bowl.
- Add the seasonings and repeat the process.
- Spread the potatoes in an even layer on two baking pans lined with parchment paper. Bake for about 20 minutes, remove from oven and flip each potato, and then bake for an additional 20-25 minutes, or until ends start to brown and potatoes are crisp.
- Remove from oven and garnish with a dash of sea salt.
How do you cut sweet potatoes into fries:
To cut the sweet potatoes into matchstick fries, peel the potatoes and slice about 1 inch off each end. Stand the potato up vertically and slice in half. Stack the halves together vertically and slice in half again. At this point, I like to lay the sweet potatoes flat and then cut into sticks.
Why I love these Fries:
Sweet potatoes are a delicious healthy treat. Baked sweet potato fries are a healthy alternative to the french fried potatoes that we all love and adore. Unless, of course, you eat a whole batch in one sitting. Okay, I do admit that I&rsquove done that a time or two.
They are baked in the oven NOT fried and actually come out of the oven deliciously crispy. I bet you thought you could never find a truly crispy &ldquobaked&rdquo sweet potato fries recipe. But there are several tips throughout this post that will help you achieve that very thing.
The dipping sauces top the fries off with AMAZING flavor. I have included three sauces in the recipe below &ndash a sweet toasted marshmallow creme, grainy honey mustard sauce, and my favorite, spicy roasted tomato aioli. Each is very different from the other. But they&rsquore all bursting with flavors that complement these fries.
How to prep the sweet potatoes
Big is not always better, especially to acquire really crisp fries. When cutting the strips, go skinnier. Try keeping them around 1/4 x 1/4-inch thick. First of all, this helps to bake each fry consistently, with none being over-done or under-done. And secondly, skinnier potato fries are probably the most important way to ensure crispy ones.
How to cut skinnier fries. Take the sweet potato and cut lengthwise 1/4-inch thick from one side. Turn the potato on that flat end to stabilize it while you continue to cut. Cut lengthwise into 1/4-inch thick slices from one side to the other. Rotate those slices and stack a few together. Again cut 1/4 inch thick strips giving you long, skinny strips of potatoes. Here&rsquos a great video on Youtube showing a variety of ways to cut potatoes.
Toss the sweet potato strips into a large bowl and cover them with water and let them sit in the refrigerator for at least an hour. This process pulls the starch from the potato which helps them crisp up better. After an hour, remove the sweet potatoes from the water, and dry them on paper towels.
The mystery ingredient
You might be surprised, but the secret to making these sweet potato fries really crispy is coating them with a type of starch. This could be cornstarch, tapioca starch, or potato starch. Put your dried strips of sweet potatoes into a jumbo ziplock bag and add enough starch to lightly dust them (about 4-6 teaspoons). Not too much or the fries will end up tasting like starch. Shake until every piece has starch on it.
A little bit of oil is all you need. After coating the sweet potatoes with starch, place them into a large bowl and drizzle a small amount of olive oil (2 tablespoons) and smear it on all of the potatoes. Be careful not to use too much, just enough to coat over the starch.
Getting the fries ready to go in the oven
Don&rsquot overcrowd the pans. To have plenty of room on my baking pans, I used two and lined them with parchment paper. It&rsquos best to spray it with a light coating of cooking spray which guarantees no sticking. If the strips are too close together they will end up steaming instead of crisping, therefore, leave some room between each of them.
Baking to Perfection
Make sure the temperature of your oven is hot &ndash 425°F., any lower than that and you&rsquoll end up with flimsy, somewhat soggy sweet potato fries. If you turn the temperature any higher, you&rsquoll end up with &ldquoburnt to a crisp&rdquo fries. There&rsquos nothing wrong with having a few brownish-black spots on the fries, that just adds to the character and the flavor. But any more than that, you lose the substance of the sweet potato itself.
Halfway through the cooking time, flip the fries over. A large metal spatula works great because it is thin and is able to get under the fries better. And since you&rsquore not using foil, there&rsquos not a problem with the parchment paper tearing.
When the fries are done, turn off the oven, open the door about halfway and let them sit for 10 minutes. This step is not completely necessary, but it does help with creating a crispier fry.
Do not salt your fries before baking them. Salt draws moisture out during the cooking process and will leave your fries soggy. Therefore wait until after you bring them out of the oven to add salt.
The dipping sauces
Concerning dipping sauces for these crispy delights, I&rsquom giving full disclosure right now. There is nothing healthy or light about them. But every once in a while it&rsquos good to throw caution to the wind and indulge. I have included three sauces in the recipe below. Each is very different from the other. But each enhances the sweet potato fries in a unique way.
Toasted Marshmallow Creme &ndash toasting the marshmallows creates a fruity, nutty, buttery flavor in this dipping sauce and gives it burnt speckles throughout the dip. Make the dip once the marshmallows come out of the oven and have just slightly cooled. It&rsquos really hard to dip the fries once the sauce has cooled completely. Consequently, the best time to enjoy it is when the dip is still slightly warm. If cooled too much, pop it in the microwave for a few seconds to warm it back up.
Grainy Honey Mustard Sauce &ndash this combination of five power-packed ingredients (dijon mustard, stone ground mustard, mayo, honey and a pinch of cinnamon) brings an explosion to your tastebuds. This dip has rich, complex characteristics that work incredibly well with the sweet potato fries.
Spicy Roasted Tomato Aioli &ndash If I had to choose my favorite (which BTW is extremely difficult), it would more than likely be this one. Roasting Roma tomatoes, red onion, whole cloves of garlic, and thyme together contribute a depth of dimension to this aioli. An array of spices, chipotle pepper in adobo sauce, Tabasco sauce and of course mayo rounds this dip to perfection. If you can only try one, try this one for sure. It goes wonderfully with my Grilled Sweet Potato Rounds.
The last thing a sweet potato wants to grow up to become is a flimsy strip of mush. What an embarrassment to every potato on the planet. But take heart. We can do our part in the world of &ldquosweet potatoes.&rdquo We can help them find their true destiny which is to become this &ldquoCrispy, Crunchy, Sweet Spud.&rdquo There are a few extra steps involved, but in the end, it is so worth the effort. And your sweet potatoes will be forever grateful.
Here are some other fabulous side dish recipes that you might want to try:
Crispy Oven-Baked Sweet Potato Fries
To get crispy baked fries, be sure to cut fries thinly and evenly. Keep seasoning simple with salt and pepper, or try garlic salt and grated Parmesan cinnamon, sugar and nutmeg smoked paprika and onion powder or chipotle powder, cayenne and seasoned salt.
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