I cannot get enough oven roasted sweet potato fries lately. I made this pan and ate over half of them in minutes! Sweet potato fries satisfy my love for all things salty/sweet. The starch and fiber in them keep me nice and satiated.
If any do remain on the pan after my ‘straight from the oven’ snacking, I will use them in wraps (they pair well with black beans), top my salad or lunch bowls (they are great eaten cold), will tuck them away in an omelette, or on top of my avocado toast.
These are nice and crispy when they come out of the oven, but after being in the refrigerator they soften up…there is just no way around that.
I enjoy eating them soft and cold, and have even been known to grab a jar from the refrigerator and throw it in my bag for on-the-go snacking! I really like having them on hand, and they are becoming a staple part of my food week and have been added to my weekly food prep list.
My local health food co-op deli always has these sweet potatoes sitting inside their case–roasted, seasoned and ready to eat. I ordered them so often that I just knew I had to learn how to make them myself! My co-op always add a sprinkling of curry and I love the flavor, so I have been doing the same.
In the above lunch bowl, I have 3 foods that I have been prepping at the beginning of each week—-quinoa, ‘refried’ beans (without the refry!) and roasted sweet potato fries. This makes it really easy to make a quick and healthy lunch.
The salad above is greens topped with beans and quinoa for protein, sweet potato fries for a healthy starch, gluten-free chips (from Aldi!) for crunch, salsa in place of salad dressing and seeds sprinkled on top. Gotta get those daily seeds in! This salad bowl would be awesome topped with avocado for a nice healthy fat or even a poached egg for a breakfast salad!
You could take these ingredients and roll up in a wrap. Delish! Today I made the above bowl but without the greens–I topped quinoa (you could use brown rice or riced cauliflower if desired) with all of the ingredients in the picture and added guacamole. I then had my Everyday Green Smoothie later for a snack, so I still got my leafy greens in!
Roasted sweet potatoes fries are a great staple to have on hand! These are packed full of vitamin A and are a great way to add an orange food to your plate to achieve the goal of eating the rainbow throughout your day!
Oven Roasted Sweet Potato Fries
1 sweet potato (organic since you will be eating the skin)
2-3 tbsp avocado oil (a healthful oil that has a nice high smoking point, could use coconut oil)
salt & pepper (to taste)
pinch of curry powder (optional)
1. Preheat oven to 400 degrees.
2. Wash, scrub and dry your sweet potato. Do not peel. There are great nutrients in the skin!
3. Place potatoes in a bowl and drizzle with avocado oil to cover.
4. Sprinkle with salt and pepper. Toss until coated evenly and thoroughly.
5. Lay them out onto a baking tray so that none of them are touching. This will help them caramelize and allow them to get that deep, delicious, golden-brown color.
6. Roast for 25 minutes or until golden brown. Don’t be afraid to get some color on them…that will give them crispiness and flavor. Flip them over halfway through cooking.
7. Sprinkle with a pinch of curry powder to taste.
Tip: If you want the fries crispy again after storing in the refrigerator, you can lightly fry them in a cast iron skillet with avocado oil before eating.