Baked Sweet Potato Fries

While there’s nothing wrong with the occasional french fry, we often lean towards these tasty sweet tatters that are baked to save you some caloric baggage. A few vendors have sweet potatoes coming out of their ears, so pick up an arm-full to try out this simple recipe that yields a complex flavor. Try them with your favorite homemade burger or as an additional side dish that will compliment the color and texture of cooked greens.


1- 1 ½ lb sweet potatoes (about 3-4 medium)

¼ cup olive oil

½ teaspoon salt

½ teaspoon paprika

¼ teaspoon cinnamon


  1. Preheat oven to 425 degrees.
  2. Line baking sheet with aluminum foil. Peel sweet potatoes and cut into strips (about ¼ inch wide).
  3. Place the sweet potatoes in Ziploc bag. Add oil, salt, paprika, and cinnamon to bag. Seal the bag and shake well to thoroughly coat the fries. Remove from bag and spread the potatoes out on the baking sheet in a single layer.
  4. Cook for 30 minutes, turning every 10 minutes, until slightly browned. Transfer to paper towel lined plate and serve hot.

Adapted from Sarah’s Cucina Bella by Sarah W. Caron

Serves: 4-6

Serving size: 1/2 cup

Nutrition Information

Protein2 (g)
Carbohydrates24 (g)
Fat14 (g)
Calcium44 (mg)
Sodium332 (mg)
Iron.9 (mg)
Vitamin D0 (µg)
Folate6.8 (µg)

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Market Umbrella


Market Umbrella is an independent nonprofit 501(c)(3), based in New Orleans, whose mission is to cultivate the field of public markets for public good. Market Umbrella has operated the Crescent City Farmers Markets (CCFM) since 1995.

Crescent City Farmers Market


The Crescent City Farmers Market operates weekly year-round in four New Orleans neighborhoods. The CCFM hosts nearly 80 local small farmers, fishers and food producers, and more than 100,000 shoppers annually.