Crispy baked sweet potato fries on parchment paper.

Crispy Baked Sweet Potato Fries

Crispy Baked Sweet Potato Fries

Have veggie haters at home? These Crispy Baked Sweet Potato Fries are the perfect way to sneak in a serving or two of vegetables into even the pickiest of eaters. Their savoury-sweet flavour and crispy outside is the best combination. Pair these Crispy Baked Sweet Potato Fries with my Rosemary Garlic Aioli and you’ve got yourself a winning dish 😉

Antioxidants, Anti-Inflammatory & Good for Blood-Sugar

While sweet potatoes are insanely delicious, they also supplying a wide arrange of antioxidant, anti-inflammatory and blood-sugar-regulating nutrients. High in the antioxidant vitamin C, sweet potatoes are an excellent immune boosting addition to your meal. Another delicious antioxidant found in the orange coloured vegetable is beta-carotene. In the body, beta-carotene converts to vitamin A – a healing nutrient for the skin and the digestive system. When it comes to regulating blood sugar levels, the sweet potato has its fibre content to thank for that. One medium sweet potato contains about 6.6 grams of dietary fibre.


Alright, here’s the secret ingredient for Crispy Baked Sweet Potato Fries. Brown rice flower. Yep, that simple. A light coating of brown rice flour creates the perfect crispy coating. I also soak my sweet potatoes before coating them – this step makes a huge difference.

Crispy Baked Sweet Potato Fries

Super crispy and flavourful sweet potato fries.

10 minPrep Time

30 minCook Time

40 minTotal Time


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  • 3 sweet potatoes
  • 2 tbsp avocado oil
  • 1 tbsp brown rice flower
  • 1 tsp garlic powder
  • 1 tsp dried thyme
  • ½ tsp cumin
  • Pink rock or grey sea salt to taste


  1. Line a baking sheet with parchment paper and preheat oven to 400 degrees.
  2. Peel* sweet potatoes and cut into fries.
  3. Soak in cold water for 30 minutes, then thoroughly pat dry.
  4. Toss sweet potatoes with brown rice flour.
  5. Arrange coated sweet potato wedges in a single layer.
  6. Drizzle with avocado oil and sprinkle with garlic, thyme and cumin.
  7. Roast about 30 minutes and sprinkle with salt.


*Leave the skin on the potato for extra fibre.

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