Ultra Crispy Baked Sweet Potato Fries are going to soon become your new favorite side dish! Learn how easy it is to cut sweet potatoes into fries and then bake them in the oven instead of deep-frying. You can then serve this healthy, vegan, vegetarian, and gluten-free roasted vegetable with a side of homemade sriracha mayo for a show-stopping recipe the whole family will love!

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INGREDIENTS:

2 lb. sweet potatoes medium-sized
1 Tbsp. cornstarch or tapioca starch
1 tsp. salt to taste
2 Tbsp. oil avocado or olive
¼-½ tsp. black pepper optional
Fresh parsley or cilantro finely chopped, optional

INSTRUCTIONS:

Preheat oven to 425°F.
Peel the skin from the potatoes using a vegetable peeler.
Cut each potato in half lengthwise.
Place one of the halves flat-side down on the cutting board and make cuts about ¼-inch apart.
Place these pieces flat-side down and finish cutting potatoes into long, thin strips about ¼-½ inch in thickness. Repeat with remaining sweet potatoes.
Add potato slices to a large baking sheet lined with a piece of parchment paper.
Sprinkle 1 tablespoon of starch over all of the potatoes. Toss until well coated.
Drizzle oil all over the potatoes and sprinkle with salt. Toss to combine.
Lay potato fries out in a single layer on the baking sheet, making sure they do not overlap. Bake sweet potato fries in preheated oven for 20 minutes.
Flip all fries over and return to oven for an additional 12-15 minutes. You’ll know the fries are done baking when the edges begin to brown and crisp up.
Serve sweet potato fries with a Homemade Remoulade Sauce or Sriracha Mayo and enjoy!

RECIPE NOTES:
Use tapioca or arrowroot starch to make this recipe Paleo and Whole30 friendly.
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