Crispy baked sweet potato fries coated in cinnamon sugar and served with a sweet vanilla icing. I call these fries a potassium-rich dessert!
- 3 large sweet potatoes*
- 1 Tablespoon cornstarch
- 2 Tablespoons melted coconut oil (or olive oil)
- 2/3 cup granulated sugar
- 1 teaspoon ground cinnamon
Vanilla Glaze Dip
- 1 cup confectioners’ sugar
- 2–3 Tablespoons heavy cream (or milk for a less creamy texture)
- 1/4 teaspoon pure vanilla extract
- Preheat oven to 400°F (204°C). Line a large baking sheet with parchment paper or a silicone baking mat. 2 large sliced potatoes are usually too crowded on 1 sheet, but it depends on their size. You may need an additional sheet. Set aside.
- Wash and peel the potatoes. Cut off the ends. With a very sharp knife, cut the potatoes into thin slices about 1/4 inch wide. Place in a large bowl or ziplock bag and toss with cornstarch. You want a nice thin coating. Pour the potatoes into a strainer to get rid of any extra cornstarch. Discard the extra cornstarch out of the mixing bowl too. Place potatoes back into the bowl and add the melted coconut oil. Toss to coat. Mix together 1/3 granulated sugar and 1/2 teaspoon cinnamon. Pour cinnamon sugar over sweet potatoes and toss to coat.
- Line the coated sweet potatoes onto the baking sheet. Try not to crowd them or else they won’t bake, they’ll just steam. Bake for 15-18 minutes. Remove from the oven and flip. Place back into the oven for 10-15 more minutes. Make sure to rotate the pan to avoid uneven browning. Don’t fret if the edges are a little brown, they will taste more caramelized than burnt. **It’s expected for the oil and cinnamon/sugar to create a glaze on the baking sheet and on top of the fries.
- Turn the oven off and keep the fries inside as the oven cools down for about 30 minutes. This step will help the fries get crispier. You may not have time to keep them in the oven for an additional 30 minutes as it cools, so it’s not mandatory. No matter what you do though, some fries will still be on the soft side. Sweet potatoes are packed with moisture.
- Remove fries from the oven and place in a large bowl. Combine the remaining 1/3 cup granulated sugar and 1/2 teaspoon cinnamon and pour over fries. Toss gently to coat.
- Serve with vanilla glaze dip. For the dip, simply whisk all of the ingredients together. I usually start with 2 Tablespoons of the cream and add 1 more if it seems too thick. Enjoy immediately.
- Freezing Instructions: Baked sweet potato fries freeze well for up to 3 months. Bake in a 375°F (190°C) oven for 15 minutes or until defrosted and crisp.
- Larger Batch: I estimate about 1 large sweet potato per person. The amounts above are for about 2-3 people. For a large batch, double the recipe.
Keywords: cinnamon sweet potato fries