Saturday, March 24, 2012

Sweet Potato Fries

I have a love-hate relationship with sweet potatoes.

See, what I love about them is the final product - the flavour, the texture, and the fact that they're packed full of vitamins.

But the big problem lies in cutting them.

Dear friends, if you have an easy solution of how to cut raw sweet potatoes, please let me know! One that preferably doesn't result in utter frustration and violent outbursts.

I eventually did make my through one though.

And had the strength/patience to cut it into segments that almost looked like fries.

I doused them with some olive oil and sprinkled salt and pepper on them.

Then I decided that they would be amazing with a light drizzle of honey and a dusting of cinnamon.

They baked at 425F for about 30 minutes (flipped halfway through). While they weren't crispy like restaurant-style sweet potato fries they still had a wonderful savoury flavour and texture.


Looks like I'll have to get over my hatred of chopping sweet potatoes. Either that or see this as the perfect opportunity to invest in a Shun Ken Onion Chef's Knife...

...yeah, I'll keep dreaming about the day that will happen.

Sweet Potato Fries
  • 1 large sweet potato
  • ~2 tbsp olive oil
  • tsp salt (1/4 tsp)
  • pepper (1/8 tsp)
  • honey (1 tbsp)
  • cinnamon (1/2 tsp)
Note about ingredients: I literally just eyeballed the spices as I went so these are not accurate measurements. They are close guestimates. But the beauty of this recipe is that you can tailor the ingredients to your liking!

Preheat oven to 425F.

Cut sweet potato into strips. Place in a bowl and drizzle olive oil over the sweet potato. Toss until sweet potato is lightly coated in oil.

Place sweet potato strips on a baking sheet. Sprinkle salt, pepper, and cinnamon evenly them and then drizzle lightly with honey.

Bake for approximately 25-30 minutes, flipping the sweet potato fries after 15 minutes so the other side cooks.

Eat alone or with ketchup for extra flavour!


  1. If I am seeing correctly from the pictures, you are use a serrated knife. I am absolutely convinced that non-serrated knives (unsure of the technical name) are the key to cutting potatoes and coming out on the other side without wanting to snap the blade in pieces and be done with it altogether. Do give it a try.

    Also, next time you make sweet potato fries, you might consider switching it up and adding the following spices: garlic powder, onion powder, chili powder, salt, and and a wee bit of pepper if the chili isn't already enough for you. Toss with olive oil.

    Oy. So good. I'll have to try some with cinnamon and honey. Never thought of that before.

  2. I've heard that if you boil them or microwave them for just a little while they're much easier to cut!

  3. Ooooh, I'll have to try those variations Morgan. They sound delicious!

    And thanks for the awesome tip pilgrimageofhealth. I'll have to try that next time I make these :).

  4. Please ignore the odd timing of this post but I'd like to reinforce what pilgrimage said. I looooove sweet potato fries!

    Get a shallow microwave-safe dish (I used ceramic), fill it with maybe half an inch of water, you don't need much at all. Chop your sweet potato in half (I use a huge chopping knife - partially because I like to be dramatic) and place them on their side in the dish. I don't recall exactly how long I microwaved them for, so try 1-2 minutes. They should be much easier to cut. I usually go for long, skinnier strips - they turn out crispier! :)

    1. Thanks so much for the advice!! I'll definitely have to try this out :).