Enjoying the roasted savory sweetness that makes up gluten free sweet potato fries isn’t a very difficult task to handle. I love them for any meal of the day and even the occasional snack!
Sweet potatoes are downright awesome for you and they can compliment almost any meal perfectly. When I posted a photo of some a couple of days ago on Facebook that received an overwhelming number of responses requesting the recipe be shared, I decided to not only share it, but give you 4 other options as well!
Each option is no more than 5 ingredients. Make sure that the spices you choose are gluten-free (Frontier Natural Spices are always gluten-free) and have fun! I made all five options today and laid them out on a baking sheet with the hopes that they’d not mingle too much. Everything was delicious and offered a unique variation on the traditional sweet potato flavor. I’m sure that there are more options out there, so get creative!
Just be sure that your ‘fries’ are about the same size. Small fries will cook way too fast (and then burn) while the larger, beefy looking fries will stay soggy. Do your best to keep them relatively the same. I bought one jumbo sweet potato, used a veggie peeler to remove the skin and then began slowly cutting through it.
And another trick is to lay all the fries out in one layer. Don’t pile them or they won’t cook correctly.
Here’s the ‘thing’ with spicing… there’s no magic bullet for amounts of how much to use. I personally like to make sure that everything is evenly coated with both oil and the spices. I don’t worry so much about the salt because you can always add more salt to taste once they’re done cooking. Plus no sweet potato is ever the same size, so the amount of fries you’ll get will vary. That’s why I’ll generally do about 1 tbsp of EVOO (or coconut oil, if you can tolerate it) and then a nice light coating of spice. Then you combine well. If the fries aren’t evenly coated with oil, they’ll dry out and burn. So add a bit more to the bowl and stir.
Remember… you can always add more, but it’s difficult to take back too much spice. I don’t say this to scare you off if you’re someone who needs an exact roadmap to follow for cooking, however even with an exact amount, you could still find the flavor overpowering. That’s why I’ve taken photos (see above and click to enlarge the tray image) and you can get a sense from looking at them how yours should look!
Spicing Options
White Pepper & Sea Salt
Chili Powder & Sea Salt
Dried Rosemary & Sea Salt
Garlic powder, Black Pepper & Sea Salt
Smoked Paprika & Sea Salt
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Gluten Free Sweet Potato Fries
Ingredients
- 1 Sweet Potato Peeled & cut into 3" long sticks
- Extra Virgin Olive Oil (or Coconut Oil)
- Spices (Pick from list above)
Instructions
- Pre-heat oven to 375 F. Cover at least 1 baking sheet with foil (if you need more, then cover them as well since piling fries will not get you the results you’re hoping for).
- Add your cut sweet potato fries into a mixing bowl. Start by adding about 1 tbsp of oil. Sprinkle a few pinches of salt and add a light, but even sprinkle of your spices of choice. Combine well making sure that the sweet potatoes are coated (they will dry out if you don’t). If you feel that you want more spice, add a bit more and mix again. Repeat this until everything is lightly coated to your desire. (See my photo above for how much my fries were spiced before going in the oven)
- Bake for 20 to 25 minutes and then flip fries over.
- Bake for another 10 to 15 minutes until fries are nicely browned or are the consistency you like. Keep in mind that you won’t get that crisp “out of the fryer” feel that regular processed white potato fries get. Enjoy immediately!
Recipe Notes
Also, you can save them in the fridge, but they will be more soggy at that point if you don’t mind.