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Crispy Baked Sweet Potato Fries

Crispy Baked Sweet Potato Fries are a seriously delicious side dish, with tons of flavor! They're easy to make and the perfect combination of sweet and salty.
Servings: 5 dozen fries
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Author: Whitney Bond
Course: Side Dish, Snack
Cuisine: American

Ingredients

  • 1 cup rice chex cereal, or gluten free corn flakes
  • 2 tablespoons fresh rosemary
  • ¼ cup parmesan cheese, grated
  • 2 pounds sweet potatoes
  • ¼ cup olive oil

Instructions

  • Preheat the oven to 400°F.
  • Add the cereal, rosemary and parmesan to a food processor. Blend for 30-60 seconds into a fine crumb mixture. Set aside.
  • Slice the sweet potatoes as uniformly as possible into ¼ inch fries. To do this, slice each potato straight down the middle, lengthwise, then slice vertically into “fries”, then slice each fry in half.
  • Place the sweet potato fries in a large plastic bag, then add the olive oil.
  • Toss to coat, then add the rosemary parmesan cereal coating to the bag.
  • Toss to coat, then place the fries in an even layer on two baking sheets lined with parchment paper.
  • Bake for 40 minutes, flipping halfway through.

Notes

  • To peel or not to peel? I do not peel my sweet potatoes, because I like the texture of the skin. This is totally a personal choice and you can peel the potatoes before making the fries, if you'd like.
  • Purchasing sweet potatoes: when making this recipe, try to purchase sweet potatoes that are long and skinny. They're easier to cut into fries than the thicker, round sweet potatoes.
  • Using a wire rack for baking: these fries can also be baked on an oiled wire rack on top of a baking sheet. If baking on a wire rack, the fries do not need to be flipped half way through the baking process.
  • Reheating:  To reheat these sweet potato fries, place them back on a baking sheet in an even layer and into a 425°F oven for 5 minutes, or until crispy and heated through.

Nutrition Facts

Calories 292kcal (15%)Carbohydrates 41g (14%)Protein 5g (10%)Fat 12g (18%)Saturated Fat 2g (10%)Cholesterol 3mg (1%)Sodium 229mg (10%)Potassium 620mg (18%)Fiber 6g (24%)Sugar 8g (9%)Vitamin A 25899mg (518%)Vitamin C 6mg (7%)Calcium 136mg (14%)Iron 3mg (17%)
Did you make this recipe?Tag @WhitneyBond on Instagram and hashtag it #WBRecipes!