Sweet Potato Oven Fries Recipes

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:

• 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:

• 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:

• At least 30 minutes prior place sliced potatoes in bowl and cover with water.
• Preheat oven to 400°F.
• Line cookie sheet(s) with aluminum foil (makes clean-up a snap). Use two cookie sheets if necessary . . . for crisp potatoes they need lots of space, so don't crowd!
• Spray foil with non-stick spray.
• Drain potatoes and pat dry with paper towels.
• Return potatoes to (dry) bowl and drizzle with oil and toss to coat.
• Sprinkle with paprika, salt, cinnamon and brown sugar; toss to coat.
• Place on prepared cookie sheets; again, DO NOT CROWD, use two sheets if necessary!
• Roast, turning the potatoes every 10 minutes, until potatoes are browned and tender, 15-20 minutes. If using two cookie sheets, alternate the pans after 10 minutes!

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 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 your oven to 450 degrees F. Line a baking sheet with aluminum foil and set aside.
• Place the sweet potatoes in a large bowl and toss with olive oil until the sweet potatoes are coated. Add the paprika, chili powder, coriander, salt, and pepper; toss to distribute evenly.
• Arrange the coated fries in a single layer on the prepared pan. Bake for 20 minutes on the lower rack until the sweet potatoes soften. Transfer the pan to the upper rack of the oven and bake 10 minutes longer, until fries are crispy. Serve with Avocado Dip.
• Place the avocado, mayonnaise, cream cheese, jalapeno, scallions, and lime juice into a blender or small food processor. Blend for 1 minute or until you have a smooth paste. Season with salt and pepper, to taste. Serve as a dip for the Sweet Potato Oven Fries.
• * Cook's Note: We find that Hass avocados make the smoothest and best tasting Avocado dip.

Steps:

• Toss 2 pounds sweet potatoes (cut into wedges) with 3 tablespoons olive oil, 1 1/2 teaspoons each brown sugar and salt, 1/4 teaspoon each cumin and chili powder, and a pinch of cayenne. Roast cut-side down on a baking sheet in a 425 oven until crisp, 30 minutes, turning once.

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 oven to 200C/180C fan/ gas 6.
• Put 95g sweet potato, cut into fries, on a baking tray and mix with 1 tsp rapeseed oil and ¼ tsp cayenne pepper.
• Bake in the oven for 20 mins.

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:

• For fries, preheat oven to 400 degrees F.
• Lightly oil rimmed baking sheet, wiping up any excess oil with paper towel.
• Place prepared baking sheet in rack in third part of the oven. Toss sweet potatoes with vegetable oil and salt in medium bowl.
• Place sweet potato wedges, in a single layer, on heating baking sheet. Bake 15 minutes or until develops a nice golden brown crust.
• Turn potatoes over using a spatula and bake an additional 10-15 minutes until potatoes are crisp and have browned.
• Caramelized Onion Dip: For dip, while potatoes bake, in saute pan over medium heat, melt butter.
• Add brown sugar and onions. Cook until onions have caramelized. Puree caramelized onions, applesauce and sour cream in blender or food processor.
• Can be served warm or cold with fries.
• Chipotle Ketchup Dip: Whisk together applesauce, ketchup, mayonnaise, and spices. Serve cold or warm as dip for sweet potato fries.
• Mustard Dipping Sauce: Whisk together applesauce, mustard, syrup, and molasses. Serve cold or warm as dip for sweet potato fries.

Steps:

• Set one oven rack to the upper-middle position and one to the lower-middle position. Preheat oven to 450 degrees F. Line 2 baking sheets with aluminum foil.
• Put the sweet potato fries in a large bowl and toss with 1 T of the olive oil, 1/4 t of the chile powder, 1/4 t of the coriander and some salt and pepper. Transfer the fries to a baking sheet and bake on the lower-middle rack until the sweet potato fries start to shrivel, about 20 minutes.
• Meanwhile, bring a large pot of salted water to boil. Add the yucca and cook until tender, about 25 minutes, and then drain. Once the yucca is cool enough to handle, cut it into 1/4 to 1/2 inch thick fries.
• Place the yuca fries in the large bowl and toss them with the remaining 1 T olive oil (add more if needed to coat them) and remainder of the chile powder, ground coriander and some more salt and pepper. Transfer the yuca to the second baking sheet. Move the sweet potatoes to the upper-middle rack and place the yuca on the lower-middle rack and bake for 10 minutes. Then turn both the sweet potatoes and yuca over and bake until golden crisp, 5 to 10 minutes more.
• Serve accompanied by a bowl of sour cream and bowl of sweet chile sauce for dipping, if you like.

Steps:

• Preheat your oven to 450 degrees F. Line a baking sheet with aluminum foil and set aside.
• Place the sweet potatoes in a large bowl and toss with olive oil until the sweet potatoes are coated. Add the paprika, chili powder, coriander, salt, and pepper; toss to distribute evenly.
• Arrange the coated fries in a single layer on the prepared pan. Bake for 20 minutes on the lower rack until the sweet potatoes soften. Transfer the pan to the upper rack of the oven and bake 10 minutes longer, until fries are crispy. Serve with Avocado Dip.
• Avocado Dip:.
• Place the avocado, mayonnaise, cream cheese, jalapeno, scallions, and lime juice into a blender or small food processor. Blend for 1 minute or until you have a smooth paste. Season with salt and pepper, to taste. Serve as a dip for the Sweet Potato Oven Fries.

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with aluminum foil and spray with cooking spray.
• Melt butter with cinnamon, white and brown sugar, ginger, and salt in a large microwave-safe glass bowl on high, 1 to 2 minutes; remove from oven and stir until mixture is thoroughly combined.
• Dredge sweet potato pieces in the butter-brown sugar mixture to coat. Arrange fries on the prepared baking sheet.
• Bake in the preheated oven until fries are tender and coating has baked onto the fries, 30 to 35 minutes.

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.