Caitlin Bensel
Active Time
20 Mins
Total Time
55 Mins
Yield
Serves 4 (serving size: 1/4 cup)

These crispy baked sweet potato fries will satisfy your cravings for a fraction of the calories and fat. Baking the fries—instead of frying them—is much healthier and just as tasty. We toss the sweet potatoes with a cumin-coriander seasoning to kick up the flavor, then finish them off with fresh cilantro and lime.

Don’t skip the cornstarch, as it absorbs moisture as the fries bake and helps crisp them up. And, don’t try to get all of the fries onto one baking sheet. If you put too many on the pan, they just steam each other and you’ll end up with sad, soggy fries. Serve these baked sweet potato fries with an avocado-topped burger or as a side with black bean and cheese quesadillas.

Looking for more healthy ways to cook sweet potatoes? Learn how to make roasted, grilled, and spiralized sweet potatoes here

How to Make It

Preheat oven to 450°F. Cut sweet potatoes into 1/4-inch-thick fries. Combine with cornstarch, ground cumin, ground coriander, kosher salt, and black pepper in a ziplock plastic bag; seal bag, and turn to coat. Spread in an even layer on 2 rimmed baking sheets; drizzle each with canola oil, and toss to coat. Bake 22 to 25 minutes, stirring 3 times. Sprinkle with chopped cilantro. Serve with lime wedges.

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