Skinny sweet potato fries

    40 min

    Cooked in a hot oven, skinny sweet potato fries are just the absolute low-carb, high-fat bomb. Easy to make, healthy and incredibly tasty, these skinny fries are downright irresistible, making them almost TOO good! Personally, I prefer skinny fries over making sweet potato wedges as their ‘skinniness’ encourages a light singeing of the edges, resulting in a ‘burnt’ bitterness that perfectly plays against the inherent sweetness and earthy tones of the vegetable. Trust me, wholesome has never tasted this good.


    Western Cape, South Africa
    3 people made this

    Serves: 2 

    • 2 medium sweet potatoes (red skin, white flesh variety)
    • oil (e.g. olive oil)
    • sea salt, to taste
    • freshly ground pepper, to taste

    Prep:20min  ›  Cook:20min  ›  Ready in:40min 

    1. Pre-heat your oven to 220 C / Gas 7.
    2. Wash the sweet potatoes, but don’t peel them. Using a large, sharp knife, cut the tips of the sweet potato off, then cut them in half lengthways. Continue to cut them lengthwise until you have strips that are between 5 and 10mm thick.
    3. Drizzle with your preferred oil and then season with salt and pepper. With your hands, lightly toss the fries to make sure that they are all covered in the oil. Spread the fries on a flat baking tray.
    4. Bake for 20 minutes, giving the fries a good shake just after midway, until golden, tender and crispy.
    5. Once the fries are soft, turn on the oven’s grill to high and cook for another couple of minutes. Be careful not to burn the fries, you just want to scorch them slightly. There is a fine line between charred and cremated – so keep an eye on them!
    6. Place the cooked fries on some adsorbent kitchen paper to drain momentarily and then serve immediately.

    See it on my blog

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