Perfect Paleo Sweet Potato Fries

Sweet potato fries are quickly becoming one of my favorite comfort foods (again). And this recipe is my current favorite way to make them. These Paleo Sweet Potato Fries make the perfect side dish to any grilled protein, and I’ll even admit to having them as a main dish sometimes! Especially wonderful with my cranberry ketchup and a side of homemade coleslaw. I’ve found that dusting the sweet potato fries in a little tapioca starch and seasoning provides a nice light almost crispy coating compared to simply baking the fries in oil. And

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I highly recommend dipping these sweet potato fries in my crave-worthy cranberry ketchup recipe! It’s also AIP, nightshade free!

Crispy Sweet Potato Fries

Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 3 to 4 servings
Author Andrea Wyckoff

Ingredients

  • 2 to 3 large sweet potatoes
  • 3 Tablespoons avocado oil or any oil
  • Coating:
  • 3 Tablespoons tapioca flour/starch or more
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 2 pinches sea salt
  • optional non-AIP spices to add: black pepper cumin and/or a little cayenne

Instructions

  1. Preheat oven to 425*F.
  2. Slice sweet potatoes into thin strips (I like to make "shoestring" style fries that are extra thin.) I leave the peel on, but you can peel them first before cutting if you'd like.
  3. Recommended: Line baking sheet with parchment paper.
  4. First toss fries in oil so they are well coated. I toss the fries while they are on the baking sheet, but you can do this in a bowl if you prefer.
  5. Next mix the coating ingredients in a small bowl.
  6. After tossing fries in oil, then toss the fries in the powdered coating. If you do this in the reverse order the coating will usually get more soggy instead of crispy. Again I toss the fries right there on the baking sheet and make sure they are evenly coated. Feel free to increase the tapioca starch and seasoning for a bigger batch of fries.
  7. Arrange fries so they are spread out evenly and not overlapping. Use two baking sheets if needed.
  8. Bake fries for roughly 25 minutes at 425*F, and Make Sure to Check them Halfway through Baking and flip them over for even cooking. If using 2 pans, rotate pan positions halfway through too.
  9. After 25 minutes of baking, I flip them again then turn the oven to Broil for a few minutes, keeping a close eye on them.
  10. Serve! I love to dip these into my cranberry ketchup recipe.

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Shared at: Paleo AIP Recipe Roundtable + Allergy Free Thursday

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15 thoughts on “Perfect Paleo Sweet Potato Fries

  1. Oh…. these are definitely going on my menu. And that ketchup. Yes, please. Thanks for sharing them with us at Allergy Free Thursdays, Andrea! They tied for most popular this week! 😉

  2. Found these on Allergy Free Thursdays and can’t wait to try tonight (I already had a sweet potato in my pantry ready for this weekend). I make sweet potato fries on a weekly basis and while still delicious, they always come out soggy. Excited for my first night of crispy sweet potato fries! 🙂

    1. Hi Jenn!

      Hope you enjoy them!! I recommend leaving a handful of the fries uncoated just to compare, as we found quite a noticeable difference when I add the starchy coating. While I’ll be upfront to say they aren’t nearly as crispy as one would find with french fries from a restaurant deep fryer, there is a nice light and crisp coating with this recipe that I enjoy! xx

    1. Hi Missy!

      I honestly haven’t tried freezing them yet, but I’d say it’s worth a try! I am in the habit of slicing extra sweet potato fries and keeping the extra uncooked fries in the fridge for a couple days in an airtight container, and that works well. I toss them in the coating right before baking.

      And I did get pretty awesome results with an “extra crispy coating” when I cooked the fries once, and later reheated & tossed the already cooked fries a little more coating a second time later that night when my husband came home. This method of “twice fried potatoes” is the traditional way of making French frys aka “Pommes Frites”. I plann to update the recipe after trying that again next time. xx

  3. Made them yesterday. I only used extra salt for spices along with the tapioca (FODMAP issues) and they were amazing delicious. I only made 1 sweet potato as my Standard American Mom and I are both diabetic, and she was a little mad th I hadn’t made more. I think I’ll try them with a little cinnamon and if I’m feeling good, maybe a small pinch of chipotle. 😜

    1. Hi Suzanne!

      Thanks so much for reporting back! Glad to hear you and your mom enjoyed them!

      I’ve got these sweet potato fries on the menu for dinner tonight! xx

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