Baked Sweet Potato Fries
Gina's Skinny Recipes
Servings: 4 • Serving Size: 1/2 sweet potato • Old Points: 2 pts • Points+: 3 pts
Calories: 100.6 • Fat: 3.7 g • Protein: 1.2 g • Carb: 16 g • Fiber: 2.0 g • Sugar: 0.1 g
Ingredients:
- 2 medium sweet potatoes, washed
- 1 tbsp olive oil
- paprika to taste
- salt and fresh pepper to taste
Directions:
Slice each potato into 1/2 inch thick strips. Toss with oil, salt, pepper and paprika. Place on a non-stick baking sheet and bake for 15 minutes.
Turn potatoes and bake until bottom is browned, about 10-15 minutes more. Serve immediately.
These sound fantastic. I'm going to have to pick up some sweet potatoes the next time I go to the fruit market. Yummy!
ReplyDeleteI'm not as convinced about the brownies. Although I am considering making them and not telling anyone what's in them until after they're all gone. You know just to see the look on everyone's face.
Kristie
Thanks for sharing; you have some great information and recipes.
ReplyDeleteThese sound really good!! Except I would have to do more than 2 potatoes because I can see my kids eating them all. ;)
ReplyDeleteHow do ypu keep these from burning? i love sweet potato fries but i usually buy them from the store because i can't keep them from burning.
ReplyDeleteReally? I would either lower the temperature or cook them for less time. Keeping an ey on them while they are in the oven is key.
ReplyDeleteI made these today. They were delicious, but not crunchy as I'd expected - did I do something wrong?
ReplyDelete@Marilu, maybe they needed to stay in the oven a few more minutes. All ovens vary.
ReplyDeleteI like the fact that butter or milk were not included here. Lactose intolerant people rejoice;)
ReplyDeleteJust made these... melt in my mouth delicious! And how easy!!! A great substitute for when I have a french fry craving.
ReplyDeleteMine were not crunchy either... but I like them that way!
Yes, a great french fry replacement!!
ReplyDeleteI made these as "wedges" instead of fries last night...one side got nice and crispy while the other stayed mushy...wondering if maybe it would be better to preheat the cookie sheet in the oven before putting them on...seems like the hot surface is what helped crisp the one side! Just a thought! Either way, they're a delicious treat!
ReplyDeleteI love Sweet Potato Fries! As for getting them crispy, I find that soaking the potato sticks in enough water to cover with 1/2 tsp of sugar and 1/4 tsp of salt for about 30 minutes really helps to make them crispy. But I also find that I have to keep a closer eye on them while baking when I do this.
ReplyDeleteThanks for the tip!!
ReplyDeleteThese are so yummy! I really need a salty fix tonight and what's better than pigging out on low point sweet potato fries! So good and so satisfying!!! Thanks again Gina! Your recipes are the best!
ReplyDeleteHello,
ReplyDeleteLast night I made this and it was very yummy, however now I am concerned that the points are incorrect. If one 7oz sweet potato is 3 points and 1 teaspoon of oil is 1 point and the recipe calls for 1 tablespoon (which is 4 teaspoons) how is the recipe per serving less then 1 ww point? Shouldnt it be at least 2.5 ww points?
I see your point, this is an early recipe so I may have made a mistake, I'll get the nutritional info and adjust later, thanks for noticing!
ReplyDeleteThey are in the oven as we speak! I used Cinnamon instead of Paprika however. I need a little sweetness with my sweet potatos. I tried soaking mine in cold water before hand so we'll see if that works!
ReplyDeleteI made these on Saturday but when I originally printed out the recipe, it was with Chipotle powder? Did I mis-read or did it change. They were really great except that your picture, these look more orange, like a yam, and they didn't get too crispy at 425F.
ReplyDeleteMarissa, you made the wrong ones, these are basic sweet potato fries, you wanted the chipotle sweet potato fries.
ReplyDeleteI made these last night! So good. So simple! Thanks for sharing!!
ReplyDeleteI made these for my 2 year old and I. No t crunchy since I think I used a bit too much olive oil. I did not measure. She loved dipping hers in a little ranch dressing. She said, "mmm, delicious."
ReplyDeleteI was thinking about making these since my kids love french fries, but these are so much better for them. My question is, do you peel the sweet potatoes? I'm assuming no since it just says to wash them.
ReplyDeleteI'm really enjoying your recipes! I'd like to make these, but I'm wondering if I could make them and then freeze some for another time? If so, would I want to bake them before freezing?
ReplyDeleteWe had hamburgers tonight & I served these as our side. I wanted to say that I just sliced these with my mandolin (like thick potato chips) and baked them in a convection oven (cause I read that the convection oven crisps them up a bit?) with just some salt on them. My hubby, kids & I devoured them. So easy & love that you don't have to peel them.
ReplyDeleteI make these all the time and LOVE them so thank you so much for the recipe! The only thing I do differently is I add Garlic Powder and Sea Salt!
ReplyDeleteI made these but they didn't come out crispy and they were getting burned. How do you get them crispy? They came out soft.
ReplyDeleteDo the sweet potatoes need to be peeled first or does the skin stay on?
ReplyDeleteInstead of Paprika, I mix in a tablespoon or so of chile powder and tastes delicious
ReplyDelete