Somehow I feel less guilty eating sweet potato fries as opposed to regular fries, don’t you? Something about the extra nutrients in sweet potatoes that make me feel virtuous.  But it’s hard to feel good about anything that’s fried, right? Ugh! The more I learn about fats, the more I learn to bake. So these little lovelies should be called “Sweet Potato Bakes”.  They are every bit as yummy as their evil twin, “the fry”.

Prep time: 35 minutes


  • olive oil (a good fat!) for tossing
  • 5 sweet potatoes, peeled and sliced into 1/4-inch long slices, then 1/4-wide inch strips, using a crinkle cut knife
  • 1/2 teaspoon paprika
  • 1/2 black pepper
  • 1 tsp. salt
  • 1/2 tsp. garlic powder

Preheat oven to 450 degrees F. Line a baking sheet with parchment paper. In a large bowl toss sweet potatoes with just enough oil to coat.  Spread sweet potatoes in single layer on prepared baking sheet, being sure not to overcrowd. Combine paprika, black pepper, salt and garlic powder in a small bowl. Sprinkle seasoning mixture over potatoes. Bake for about 20 minutes, turning occasionally until sweet potatoes are tender and golden brown. Let cool for just a few minutes before serving.  Then consume without a tinge of guilt!