Oven Roasted Sweet Potato Fries Recipes

Steps:

• Position rack in upper third of oven and preheat oven to 425 degrees F. Spray baking sheet with non-stick spray.
• Place sweet potatoes and soybean oil in large bowl, toss lightly. Sprinkle with salt, pepper and paprika.
• Arrange potatoes in a single layer on prepared baking sheet, being sure not to overcrowd.
• Bake until tender and golden brown, turning occasionally. Cooking time is 18 to 24 minutes. Cool 5 minutes before serving.

Steps:

• Preheat the oven to 450 degrees.
• 1. Cut the potatoes into 1/4″ thin strips, or to your desired thickness and length. Mix all other ingredients together in a large bowl and toss with the potatoes until they are evenly coated.
• 2. Transfer the potatoes to a large baking sheet covered with parchment paper. Spread the potatoes in a single layer. Try not to overcrowd or have multiple layers of fries - you want them to be roasted, not steamed.
• 3. Place in the oven and cook for 25-30 minutes, turning the fries once or twice during that time to cook evenly. May take more or less time, depending on the size and thickness you cut the fries.
• Remove once the edges slightly begin to brown and fries begin to crisp. Sprinkle course salt on top when they are hot out of the oven.

Steps:

• Mix 2 teaspoons each onion powder and garlic powder, 1 teaspoon each dried dill and kosher salt and 1/2 teaspoon pepper. Cut 3 sweet potatoes into 3/4-inch-thick wedges. Toss with 2 tablespoons vegetable oil and 1 1/2 tablespoons of the spice mixture. Roast at 450 degrees F until browned, about 50 minutes. Toss with the remaining spices. Serve with ranch dressing.

Steps:

• Preheat oven to 450°F
• Toss sweet potato wedges with oil, salt and pepper.
• Spread the wedges out on a rimmed baking sheet.
• Bake until browned and tender, turning once, about 20 minutes total, or until tender.
• Serves 2.

Steps:

• Preheat the oven to 425.
• Wash and clean potatoes.
• In a large bowl, stir together the olive oil, paprika, and cumin and set aside.
• Cut the potatoes into medium"french fries".
• Toss the potatoes in the oil and spices until well coated.
• Arrange the potatoes in a single layer on a baking sheet prepared with cooking spray or lightly oiled.
• Bake for 25 to 40 minutes, stirring occasionally, until the fries are golden and crisp.
• Sprinkle with salt to taste and serve immediately.

Steps:

• Preheat the oven to 450 degrees F.
• Put the sweet potatoes in a large bowl. Add the olive oil and toss to coat. Stir together the cornstarch, paprika, garlic powder, cayenne, 3/4 teaspoon salt and a few grinds of black pepper in a small bowl. Sprinkle the spice mixture over the sweet potatoes and toss to coat.
• Arrange the sweet potatoes on a baking sheet in a single layer, leaving as much space between the fries as possible. Bake, turning once about three-quarters of the way through, until the edges are browned and crispy, 20 to 25 minutes. Cool 5 minutes before serving.
• Serve the warm fries with the Ranch Dressing.
• Add the buttermilk, mayonnaise, sour cream, vinegar, onion powder, garlic, 1 teaspoon salt, 1/4 teaspoon black pepper and hot sauce to a food processor. Pulse to combine until smooth. Add the parsley and dill and pulse to incorporate, 4 to 5 times. Season to taste with salt and pepper. Pour into a serving bowl.

Steps:

• Preheat the oven to 450 degrees F.
• Cut the sweet potatoes into 1/2-inch squared strips (fry shape) and put them into a large bowl.
• In a small saucepan, combine the orange juice, 1 tablespoon of oil, salt and pepper, to taste, the ground ginger and cayenne pepper. Simmer for 2 to 3 minutes, whisking until reduced to a thick consistency. Remove from the heat, pour over the sweet potatoes and toss to coat.
• Rub 2 teaspoons of remaining vegetable oil on a rimmed nonstick baking sheet or use a silicone liner and omit oil. Arrange the sweet potato strips on the prepared baking sheet and bake until brown, about 25 minutes, turning after about 10 to 12 minutes. Remove the baking sheet from the oven and transfer the potatoes to a serving dish. Eat and enjoy!

Steps:

• Preheat the oven to 450 degrees.
• Halve the sweet potatoes lengthwise and cut each half into 3 long spears. Place them on a sheet pan and toss with the olive oil. Spread the potatoes in one layer. Combine the brown sugar, salt, and pepper and sprinkle on the potatoes. Bake for 15 minutes and then turn with a spatula. Bake for another 5 to 10 minutes, until lightly browned. Sprinkle lightly with salt and serve hot.

Steps:

• Heat the oven to 400.
• Cut the sweet potatoes into sticks 1/4 to 1/2 inch wide and 3 inches long, and toss them with the oil.
• Mix the spices, salt and pepper in a small bowl, and toss them with the sweet potatoes. Spread them out on 2 rimmed baking sheets.
• Bake until brown and crisp on the bottom, about 15 minutes, then flip and cook until the other side is crisp, about 10 minutes. Serve hot.

Steps:

• Place the chopped lemon grass and ginger in a mortar and pestle and add a generous pinch of kosher salt. Pound and grind until you have obtained a coarse paste. Add 1 tablespoon of the olive oil and work the ingredients together with the pestle. Scrape into a small saucepan and add the remaining olive oil. Stir together and bring to a very gentle sizzle over medium-low heat. Sizzle, shaking or swirling the pan often, for 2 minutes and turn off the heat. Allow the mixture to steep for 30 minutes. Strain into a large bowl, pressing the ginger and lemon grass against the strainer to extract all of the oil. You should have 3 tablespoons of oil. Add a little more olive oil if necessary.
• Meanwhile preheat the oven to 400 degrees. Line a baking sheet with parchment and brush the parchment with olive oil. Cut the sweet potatoes in half lengthwise. If they are very long, cut the halves in half crosswise as well. Cut each half into 4 long wedges - smaller sweet potatoes will yield 8 wedges, larger will yield 16.
• Place the sweet potato wedges in the bowl with the oil. Add the ground cumin and coriander, and salt to taste, and toss together until the wedges are thoroughly coated with oil. Place on the baking sheet in a single layer (use 2 baking sheets if necessary). Place in the oven and set the timer for 10 minutes. Turn the wedges over and roast for another 10 minutes. Turn the wedges again and roast for another 5 to 10 minutes, depending on the thickness of the wedges and how fast they are caramelizing. The wedges should be tender when pierced and there should be some caramelized bits, especially at the thin tips. Remove from the heat and allow to cool slightly before eating.

Steps:

• Preheat oven to 450 degrees F (230 degrees C).
• Arrange sweet potatoes onto a baking sheet. Drizzle coconut oil over the sweet potatoes; season with cumin, garlic powder, salt and pepper.
• Bake in the preheated oven, turning occasionally, until soft in the center, 20 to 25 minutes. Garnish with paprika and cilantro.

Steps:

• Rinse and peel sweet potatoes.
• To cut into fries, cut a small sliver off the edge of the potatoes lengthwise to create a flat side for them to rest on. Turn the potato over to lay on its flat side. Cut each slice lengthwise into three to four fries.
• Place the fries in a bowl of water and soak for one hour. (This helps remove excess starch from the potatoes so your fries will be crispier.) Rinse and dry off.
• In a large bowl or gallon bag, toss the fries with cornstarch until they're evenly coated. Then add the oil and toss to coat.
• Add the pepper, paprika, garlic powder, and brown sugar and toss to evenly distribute your spices. (Hold off on adding the salt until after baking. This will help make sure the fries are crispy.)
• Preheat the oven to 425°F (220°C).
• Line a baking sheet with parchment paper or aluminum foil and spray with nonstick cooking spray. Lay out the french fries, being sure not to overcrowd the pan. (You may need two pans, depending on how large your pans are. Avoid overcrowding one pan or your fries may not crisp up.)
• Bake for 15 minutes. Flip fries with tongs, then bake for an additional 10-15 minutes. Sprinkle on salt (to taste) and serve! Add shredded Parmesan and chopped parsley for an optional garnish.
• Enjoy!

Steps:

• Preheat oven to 425°. Combine all ingredients; toss to coat. Spread fries in a single layer on 2 baking sheets. Bake until crisp, 35-40 minutes. Serve immediately.

Steps:

• Scrub the sweet potatoes, leave unpeeled, and cut into fries or rounds. (Trust me, rounds are much easier!).
• Combine olive oil and melted butter.
• Arrange the potato slices, not touching, in rows on a baking sheet.
• Lightly brush the potatoes with the oil mixture; being careful to not use too much or the fries get mushy.
• Roast at 450°F for 18 to 22 minutes, or until they are golden and crisp, turning them once with a spatula.
• Transfer the potatoes to paper towels to drain, sprinkle them with the salt to taste, and serve them warm.
• Note: can be sprinkled with cinnamon sugar instead of salt.

Steps:

• preheat oven 350°F.
• place sweet potatoes on a baking tray in a single layer.
• drizzle with olive oil.
• sprinkle with montreal stake spice and salt.
• bake or 30-45 min (each oven varies a little).
• turning once.