Better Homes & Gardens
Baked Sweet Potato Fries
Using two baking sheets instead of one prevents crowding, giving you a crispy result without using a fryer.
- 4 medium sweet potatoes (about 2 pounds), peeled if desired,
- ¼ cup olive oil,
- 1 teaspoon salt,
- ½ teaspoon black pepper,
- Snipped fresh parsley (optional),
- Coarse salt (optional),
Preheat oven to 400°F. Line two baking sheets with foil. Lightly coat foil with cooking spray; set pans aside.
Cut sweet potatoes lengthwise into 1/2-inch-thick strips; place in a large bowl. Drizzle with oil; toss to coat. Sprinkle with salt and pepper; toss again to coat evenly. Arrange sweet potatoes in a single layer on prepared baking sheets.
Bake for 15 minutes. Turn potatoes over. Bake for 10 to 15 minutes more or until golden brown. If desired, sprinkle with parsley and/or coarse salt.
All recipe ingredients should be cooked to a safe internal temperature according to USDA guidelines. After preparing a recipe, please store any leftovers in the refrigerator.