Scrumptious Sweet Potato Sticks
Scrumptious Sweet Potato Sticks
You can cut these steak fry size or quarter small sweet potatoes. Since my husband ensures that I have every kitchen gadget known to man, I have a commercial strength french fry cutter. Cutting sweet potatoes down to regular french fry size is very tasty. The large cut is perfect. When you get it just right, they are crunchy on the outside and soft on the inside. Yummy!
 |
1 tablespoon extra virgin olive oil
½ teaspoon paprika
8 sweet potatoes, sliced lengthwise into quarters
Dash Kosher or sea salt
 |
a sharp knife and cutting board (or french-fry cutter)
baking sheet
 |
Preheat oven to 400° degrees F (200° degrees C).
Lightly grease a baking sheet with olive oil.
 |
In a large bowl, mix olive oil and paprika. Add potato sticks, and stir by hand to coat. Place on the prepared baking sheet.
Bake 40 minutes in the preheated oven.
 |
8 servings
 |
~*~ | |
| Very high in vitamin C High in vitamin B6 High in potassium High in manganese High in dietary fiber Low in sugar Low in sodium Low in saturated fat No cholesterol |
 |
|
| ~*~ | ||
 |
Sprinkle with some sea salt before serving.
I would love to hear any feedback about this recipe. Did you make it? Did you enjoy it? Did you make any adjustments to it?
Hallee
I’m so grateful for your visit, today.
You would bless me if you added me to your 
feed reader or subscribed 
via email.
You can also become a fan on 
Facebook or follow me on 
Twitter. I would love to see more of you!
Pin It
PDF 
5 Comments
Leave a Reply
-
The Boston 3-Day
I will be walking the Boston 3-Day the last weekend in July in honor of Gregg's mom, Ryta Gail, who died from breast cancer when he was a little boy.
Find me on Facebook
Safe Site
We are committed to keeping the content on this site
family friendly and child safe.
-
Gregg & Hallee
Find Me on My Author Blog
* 
I cannot wait to make these! I follow a low glycemic eating plan (most times:) therefor sweet potatoes are my choice. I just bake them (except last week fried steaming for a change…too wet). I love sweet potato fries by try not to fry so only have them occasionally at a restaurant if they are offered. I think this is going to be my new favorite way to prepare them! Love your recipes :)
These were delicious! I thought they’d be more crispy, perhaps a higher oven temp. Note to self…invest in the French Fry Cutter, less painful than the slit at the end of thumb =P from cutting crooked sweet potato…with just sharpened knife :)
I had some in a restaurant a few weeks ago that were deep fried. I’m thinking about giving that a try -they were super crispy outside and soft and yummy inside.
I have a TON of sweet potatoes from our CSA, and we love them as fries. Today’s my “putting up” day… How well do these freeze and what might be the re-baking instructions?
They freeze great. You might want to put them in some lemon water just to keep them from browning.
Don’t bake them until they’re all the way done – bake them until they’re nearly done. Pull them out of the oven, let them cool, then bag to freeze.
No need to thaw before baking again. To re-bake, heat oven to 400 degrees and bake until done. The time would depend on the thickness of the fries, but I’d guess about 20 minutes – maybe 10 minutes, then turn them over, and 10 minutes more.