Crispy Baked Sweet Potato Fries are really hard to do unless you have the right recipe. This recipe tells you the secret to crispy on the outside and fully cooked on the inside without deep-frying! This recipe is allergy friendly (gluten, dairy, shellfish, nut, egg, and soy free) and suits the autoimmune protocol diet (AIP), paleo and vegan diets.
2 Sweet Potatoes, peeled and sliced into 1/2 inch to 3/4 inch fries
1 teaspoon Salt, plus additional for serving
1/2 teaspoon Garlic Powder
4 tablespoons Olive Oil
Dried Parsley, Ground Pepper (optional toppings for serving)
Preheat oven to 425 degrees.
Place the potatoes, salt, garlic powder and olive oil on the baking sheet and then toss. Take care to cover the oil and spices evenly.
Next make sure that the sweet potatoes are spread out in a single layer on the baking sheet. It’s also best if they are not touching each other.
Place the baking sheet into the oven for 20 minutes.
Remove the baking sheet and toss the fries. Some of them may be a little stuck to the pan so use a spatula to gently remove them. Remember to make sure they are placed in a single layer.
Place the pan back into the oven for another 15-20 minutes or until the fries are done to your satisfaction.
Serve with additional salt, dried parsley or ground pepper (AIP Reintroduction), if desired.
Please note that you will need a large baking sheet for this recipe.