I have made Sweet Potato Fries so many times over the past several years trying to get away from store-bought products that have been subjected to processing plants and flash frozen.  I have to say that the tip I picked up online of soaking the fries before baking them made such a difference in the texture once they were finished baking.

Getting sick of the same old, same old dinner, this week I went back to a dinner that I used to make several years ago, oven roasted whole free-range chicken and paired it with a side salad and these amazing, sweet and spicy oven roasted sweet potato fries.  A little tip, be sparing with the Tony Chachere’s Original Creole Seasoning if you don’t like a lot of spice, because that little container of goodness packs a punch!

Here’s the lowdown!

Oven Roasted Free-Range Chicken and Sweet Potato FriesIngredients:

  • 2-3 Organic Sweet Potatoes
  • 1 tbsp Kosher Salt
  • 2 tbsp Organic Corn Starch
  • 2 tsp Extra Virgin Olive Oil (you can substitute Coconut Oil)
  • 2 tbsp Garlic Salt
  • 1-2 tbsp Tony Chachere’s Original Creole Seasoning
  • Parchment paper to line baking sheet (no wax parchment)

Preheat oven to 385 degrees.

Wash and slice sweet potatoes into desired size.  I generally like to cut them a little thin so that they get crispy faster.  Submerge fries in bowl of cold water with Kosher Salt and let sit on the counter for at least one hour.  After an hour drain fries and pat dry with towel.

In a prep bowl add sweet potato fries and toss with cornstarch.  Once coated, add Garlic Salt and Extra Virgin Olive Oil and toss together until well coated.

Transfer fries to parchment paper lined baking sheet and sprinkle with Tony Chachere’s Original Creole Seasoning.

Place in oven and set timer for 45 minutes and bake.  When I made these I set the oven to broil for the last 2 minutes to give them a little char of texture on top.

Remove from oven and sprinkle with additional Kosher Salt, if desired.

Great as a snack or a french fry alternative!

Enjoy! xo

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