These roasted sweet potato steak fries are simple yet totally delicious. Sweet potatoes are tossed in olive oil and seasonings and baked until crispy!

What I love most about these roasted sweet potato steak fries is that the outside gets all crispy but the insides are soft and buttery. Oh yeah baby. Like buttah. This recipe comes from… well… from having three sweet potatoes in my pantry and having to use them before they grow things.

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Gross things… know-what-I-mean?

Sweet potatoes.

Cut the potatoes into thick wedges.

Start by cutting them in  half and then into thick wedges. I have no good reason why I didn’t take pictures of this crucial step, other than I was making dinner and must have forgotten.

Drizzle with olive oil and toss.

Next season with kosher salt and a few turns of the black pepper grinder.

Spread them out evenly over a foil lined baking sheet, for easy clean up, and place in a preheated 425 degree oven for 15 minutes. Toss and back in for 10 more minutes. They are done when they are crispy and a dark golden color, and when a knife pierces easily.

These roasted sweet potato steak fries are so delicious… crispy outside… soft buttery inside.


I could eat the whole sheet pan of these roasted sweet potato steak fries and not feel a single pang of guilt… why would I?  It’s a whole months worth of vitamins!?!

Enjoy! And if you give this roasted sweet potato steak fries recipe a try, let me know by snapping a photo and tagging me on twitter or instagram!

My cookbook Simply Scratch : 120 Wholesome Homemade Recipes Made Easy is now available! CLICK HERE for details and THANK YOU in advance!

Roasted Sweet Potato Fries
Yield: 6

Roasted Sweet Potato Fries

These roasted sweet potato steak fries are simple yet totally delicious. Sweet potatoes are tossed in olive oil and seasonings and baked until crispy!

Ingredients

  • 3 medium sweet potatoes, halved and cut into large strips
  • 4 tablespoons olive oil
  • a pinch of kosher salt, more or less to taste
  • a pinch of freshly ground black pepper, more or less to taste

Instructions

  1. Preheat oven to 425°.
  2. Toss the sweet potato wedges in the 4 tablespoons of olive oil.
  3. Sprinkle with kosher salt and fresh black pepper to taste. 
  4. Spread evenly on a foil lined baking sheet and place in preheated oven for 15 minutes, flip and repeat until the exterior is crispy and dark golden and a knife pierces easily.

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Nutrition Information:

Yield:

6

Serving Size:

1

Amount Per Serving: Calories: 137 Total Fat: 9g Saturated Fat: 1g Trans Fat: 0g Unsaturated Fat: 8g Cholesterol: 0mg Sodium: 43mg Carbohydrates: 13g Fiber: 2g Sugar: 4g Protein: 1g
Nutrition information isn’t always accurate.
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