Recipes for "sweet potato fries"

Preheat the oven to 400 degrees F (200 degrees C).

Cut each sweet potato in half crosswise. Quarter each half lengthwise. Cut each quarter evenly into 2 to 4 pieces. Repeat with remaining sweet potatoes.

Place sweet potatoes on a rimmed baking sheet. Add salt. Drizzle olive oil on top. Stir up potatoes to coat with oil; spread out evenly on the baking sheet. Season with pepper.

Bake in the preheated oven, stirring every 10 minutes, until browned, 20 to 30 minutes.

Preheat the oven to 400 degrees F (200 degrees C).

Place sweet potatoes and water into a microwave-safe dish. Cook in the microwave on full power for 5 minutes; drain. Add olive oil, Italian seasoning, lemon pepper, salt, and pepper; toss to coat.

Arrange fries on a baking sheet in a single layer.

Bake in the preheated oven, turning once, until fries are crispy on the outside, about 30 minutes.

Preheat oven to 425 degrees F (220 degrees C).

Toss sweet potatoes, olive oil, rosemary, salt, and pepper together in a large bowl until evenly coated. Arrange sweet potatoes on a baking sheet.

Bake in the preheated oven until tender, 20 to 30 minutes.

Preheat the oven to 350 degrees F (175 degrees C).

Rinse sweet potato fries with cold water and drain. Spread onto a baking sheet.

Stir cinnamon, cardamom, ginger, coriander, and brown sugar together in a bowl; sprinkle over fries. Drizzle olive oil over fries.

Bake in the preheated oven until tender, about 30 minutes. Season with salt and pepper to serve.

Preheat the oven to 425 degrees F (220 degrees C).

In a plastic bag, combine the sweet potatoes, canola oil, taco seasoning, and cayenne pepper. Close and shake the bag until the fries are evenly coated. Spread the fries out in a single layer on two large baking sheets.

Bake for 30 minutes, or until crispy and brown on one side. Turn the fries over using a spatula, and cook for another 30 minutes, or until they are all crispy on the outside and tender inside. Thinner fries may not take as long.

Preheat oven to 450 degrees F (230 degrees C).

Arrange sweet potatoes onto a baking sheet. Drizzle coconut oil over the sweet potatoes; season with cumin, garlic powder, salt, and pepper.

Bake in the preheated oven, turning occasionally, until soft in the center, 20 to 25 minutes. Garnish with paprika and cilantro.

Preheat oven to 350 degrees F. Line shallow baking pan with aluminum foil; set aside.

Combine chili powder, garlic powder, and paprika in small bowl. Toss potatoes, Country Crock® Spread, and seasoning mixture in large bowl. Turn onto prepared baking pan.

Bake until potatoes are tender and golden brown, turning once, about 20 minutes.

Preheat an air fryer to 400 degrees F (200 degrees C) according to manufacturer's directions. Lightly coat the fryer basket with cooking spray.

Place sweet potatoes in a large bowl, drizzle with oil and 1 1/2 teaspoons chili-lime seasoning; toss well. Transfer to the air fryer basket, working in batches if necessary.

Cook sweet potatoes in the preheated air fryer until brown and crispy, 8 to 9 minutes, shaking and turning fries after 4 minutes.

Meanwhile, whisk mayonnaise, lime juice, and 1 teaspoon chili-lime seasoning together in a small bowl. Serve sweet potato fries with dipping sauce and lime wedges.

1. Preheat the oven to 425 degrees F.

2. Place the sweet potatoes on a large baking sheet and toss with olive oil, paprika, and a large pinch each of salt and pepper. Spread the fries out in an even layer. Do not overcrowd the pan. If needed, divide the fries between 2 baking sheets. Transfer to the oven and bake for 15-20 minutes, then flip, and toss with the oregano. Return to the oven and bake for 15-20 minutes more. You want the sweet potatoes to be tender, yet crisp.

3. Melt the butter and garlic together in a small pan over medium heat. Remove the fries from the oven and gently toss with the garlic butter, parmesan, and manchego.

4. To make the aioli. Mix all ingredients in a bowl until smooth and creamy. Season with salt.

5. Serve the fries with spicy aioli and ketchup. ENJOY!

1, Preheat the oven to 425 degrees F.

2. Place the sweet potatoes on a large baking sheet and toss with olive oil, thyme, sage, chili powder, and a large pinch each of salt and pepper. Spread the fries in an even layer. Do not overcrowd the pan, if needed, divide the fries between 2 baking sheets Transfer to the oven and bake for 15-20 minutes, then flip and bake for 15-20 minutes more. You want the sweet potatoes to be tender, yet crisp.

3. Meanwhile, mix together the melted butter, garlic, parmesan, and basil (or parsley). Remove the fries from the oven and gently toss with the butter. Serve while hot. Enjoy!

Gather all ingredients. Preheat the oven to 450 degrees F (230 degrees C).

Arrange potato wedges on a baking sheet; drizzle with olive oil and season with thyme, pepper, and salt. Toss wedges with a spatula to coat evenly.

Roast potato wedges in the preheated oven for 15 minutes; flip and continue roasting until soft in the center, about 15 minutes more.

Transfer wedges to a platter and sprinkle with cheese.

Preheat oven to 500°F (260°C). Grease 2 large baking sheets with non-stick cooking spray. Make sure you are using sturdy baking sheets, or a flat roasting pan that can take high heat. A standard cookie sheet may warp.

Place the potato slices in a bowl of ice water for 5 minutes to remove some of the excess starch. Drain, then pat the slices dry with paper towels.

Arrange the sliced potatoes in a single layer on the baking sheets. Use a pastry brush to brush the potato slices with melted butter.

Put in the oven and lower the temp to 450°F (230°C). Bake until the edges are golden brown, about 12 to 15 minutes, depending on your particular oven.

Remove from the oven and sprinkle with salt to serve.

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