Colorful Oven Fries Recipe | Vegetarian Times Skip to main content

Colorful Oven Fries

Oven-fried sweet potatoes can be tricky because the potatoes’ high moisture content makes it difficult for them to “fry,” and their ample sugar causes them to burn easily. Okinawan sweet potatoes work well here because of their dry texture, but a dusting of potato starch helps keep all varieties crisp.

Ingredients: 

Ingredients: 

Ingredient Line: 
2 lb. assorted sweet potatoes, peeled and cut into ¼-inch-thick sticks
Ingredient Line: 
1 Tbs. canola oil
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½ tsp. salt
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½ tsp. ground black pepper
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¼ tsp. ground cinnamon, optional
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2 Tbs. potato starch

Instructions: 

1. Preheat oven to 450°F. Line 2 baking sheets with parchment paper, or coat with cooking spray. Set 1 oven rack in top position and 1 rack in bottom position.

2. Toss together sweet potatoes, oil, salt, pepper, and cinnamon, if using. Sprinkle with potato starch; toss mixture once more to coat well. Arrange in single layer on prepared baking sheets. Bake 10 minutes.

3. Turn potatoes with spatula, and rotate baking sheets. Bake 12 minutes more, or until golden brown.

Nutrition Information: 

Calories: 
121
Protein: 
2 g
Total Fat: 
3 g
Saturated Fat: 
<1 g
Carbohydrates: 
24 g
Cholesterol: 
0 mg
Sodium: 
226 mg
Fiber: 
3 g
Sugar: 
7 g
Yield: 
Serves 6

Comments on this Recipe

Cutting sweet potatoes: Use a sharp, sturdy knife to cut yams or sweet potatoes, not a serated knife. Chinese cleavers work well too, the operative word is sharp. Also, start with by inserting the blade near the tip end of the blade first, holding the handle with one hand and pushing down on the back of the blade with your other hand, so both hands are involved in cutting the sweet potato. Try cutting the potato in half, then in half again length-wise before cutting into smaller pieces so you have a flat side of potato on the cutting board for stability.

The potato starch didn't really keep the potatoes crisp. I doubt I'll try again by making the slices thinner either. I like some depth to my fries.

Anyone know a good substitute for potato flour in this recipe? I couldn't find Okinawan potatoes, or the potato flour, but I'd still like to do it and have crisp fries!

You can get potato flour through Bob's Red Mill (www.bobsredmill.com)

Hi! I make sweet potato fries all the time. I just cut them in rounds with the skin still on them (that is where all the vitamins can be found). The key to getting them crispy is cutting them as thin as possible, but not paper thin so they burn. I think just sprinkle olive olive over the tops of them, sea salt, garlic powder and onion flakes (i love flavor) and cook on 400 degrees for 20 min or so. Make sure to watch them closely and if you see any cooking faster (i.e. getting black) than others just make sure to remove those and continue cooking the others.

The recipe calls for Potato Starch not Potato Flour, there is a big difference and they have different applications and would produce different results. Good Luck!

Make sure you use potato starch, much lighter that potato flour which is heavy paste like. Both can be purchased thru Bob's Redmill

Check Asian grocery stores for potato starch. You can also try rice flour as a substitute.

I've made these before, but instead of 'tossing together' or 'sprinkling' the ingredients onto the fries, once the sweet potatoes are cut, I put all the ingredients (including the potatoes) into a large plastic bag and shake them around. Seems to more evenly coat everything. I haven't used potato starch before, but in this case, I would probably shake the potatoes in the bag with the starch first, then add the other ingredients and shake again. Sort of shake 'n' bake--? :-)

I made these today and they were DELISH! I didn't even use the potato starch. ;-)

Aren't sweet potatoes difficult to cut? How do you cut them into slices or rounds? I always have to bake them a little before I can cut through them. Wouldn't this change the cooking time? Am I the only wimp that can't easily cut through raw yams / sweet potatoes?

Sweet potatoes cook so much better and crisp better on the outside if you parboil them and then bake them or fry in peanut oil.

I cut mine in rounds (because for me it's a lot easier than wedges or fries), toss with a little olive oil and either soy sauce or balsamic vinegar, sometimes with a little chili powder mixed in, then toss a little rosemary on top after they're on the pan. These are addicting

Sweet potatoes are difficult to cut and I cut them round too. I have not thought about using potato starch does make a different. Thanks

I found the potato starch gave the potatoes have a pasty texture.

We avoid oil as much as possible. Does anyone know a way to made these without using oil at all? Thanks.

I was wondering if there was something we could do with green bananas to get similar crisp chips.....

If anyone is hunting for potato starch you can sometimes find it in the kosher section of the grocery store. It's easier to find in the spring time closer to Passover because the potato starch and flours are sold as substitutes for wheat.

You could use tapioca starch as a substitute for potato starch. If you have a Whole Foods or other health food store near you they are likely to carry both, or Bob's Red Mill online as someone else suggested. An Indian grocery store would also have potato starch.

The easiest way to slice a sweet potato is by using a mandolin slicer. They can be picked up cheap at any kitchen goods store or Target. Just be careful when you get down to the bottom, use the hand attachment so as not to slice yourself.

I didn't have sweet potatoes on hand, so I just used a bunch of different varieties of potatoes -- red, purple, fingerlings, etc. I added crushed garlic to the oil and coarse sea salt. Omitted the cinnamon. Mine weren't getting crispy enough, so I left them in the oven for another 5 minutes, with the oven turned off. That did the trick -- they were awesome and crispy. Served them with a buffalo dipping sauce made of vegannaise and Frank's. Everyone loved these, and I'll definitely make again.

This turned out well, but didn't stay crispy long. I let the fries cool in the pan for awhile before transferring them to a serving dish. I like more cinnamon flavor so the second time I made this, I doubled the amound of ground cinnamon which was perfect for my taste. I'm thinking that the potato starch may not necessary since the fries will become soggy after sitting out for awhile, but it still tastes delicious. (The potato starch also adds 80 extra calories to the entire recipe.) I accompany my fries with a spicy red pepper hummus which was a perfect combination with my fries. I will make this again, but the potato starch is not an essential ingredient.

These sweet potato fries have been the absolute favorite of my family! Thank you for this wonderful recipe that turns out perfectly each time.