Slow Baked Sweet Potato “Fries”
Crispy-on-the-outside, tender-on-the-inside sweet potato fries baked low and slow without oil. Perfectly seasoned with smoked paprika and garlic powder for a healthy, guilt-free side dish or snack.
Equipment
- Mixing bowl
- measuring cups and spoons
- Knife
- cutting board
- baking tray
- parchment paper
- oven
- Tongs or spatula
Ingredients
- 2 medium sweet potatoes
- 1 tbsp arrowroot powder for crispness without oil
- ½ tsp smoked paprika
- ½ tsp garlic powder
- ¼ tsp sea salt
- 1 pinch cayenne pepper Optional, for heat
Instructions
- Preheat oven to 110 °C (230 °F). Line a baking tray with parchment paper.
- Peel sweet potatoes if desired, then cut into evenly sized sticks.
- Soak sticks in cold water for 20–30 minutes to remove excess starch (optional but improves texture).
- Drain and pat dry thoroughly.
- In a bowl, toss sweet potato sticks with arrowroot powder until evenly coated.
- Add smoked paprika, garlic powder, salt, and cayenne (if using). Toss again to coat evenly.
- Arrange fries on the tray in a single layer — do not crowd.
- Bake for 40 minutes, flip, then bake another 40 minutes or until tender with lightly crisp edges.
- Serve immediately with Vegan Honey Mustard for dipping.
Notes
Soaking the sweet potatoes helps remove starch for a better texture, but can be skipped if short on time.
Low-temperature baking prevents burning while still allowing fries to crisp.
Best served fresh — reheating may soften them.
Low-temperature baking prevents burning while still allowing fries to crisp.
Best served fresh — reheating may soften them.