Google+ Allergy-Free Vintage Cookery: Maple Sweet Potato Fries


Saturday, August 13, 2011

Maple Sweet Potato Fries

These fries are baked, not actually fried, and they're the easiest thing to make.  I like to cut my sweet potatoes into relatively large "fries," because it saves time, but it means the finished product isn't particularly crispy.  I happen to like sweet potatoes any which way, but if you prefer a crispier fry, cut your potatoes a bit thinner and crank up your oven a bit higher.  I've also read a tip (but not tried it) that if you preheat your baking pan before you add the fries they'll get a little crisper.

Maple Sweet Potato Fries

3 large sweet potatoes
1 - 2 Tbsp olive oil or canola oil
1/4 cup maple syrup
salt to taste

Peel the potatoes and cut into your favorite fry shape.  Toss with oil, then spread out on a baking sheet.  Bake at 400 degrees for 20 minutes, then pour maple syrup on top.  Potatoes can be eaten as-is, or you may want to return them to the oven for 5 more minutes.  If you're lucky, the syrup will harden as the potatoes cool and your fries will be candied, but I must confess this hasn't worked on my larger, mushy fries.

Shared with the Ultimate Recipe Swap at Life as a Mom, and Real Food Wednesday at Kelly the Kitchen Kop, and Homemaker Monday at 11th Heaven's Homemaking Haven, and Remodelaholic, and Bella Vita's "Fresh Food Friday" (click here) and "Fresh Bites Friday" at Real Food Whole Health (click here ).


  1. I bet these are delicious and so good for you as well have to try them out come see me at and see what I shared

  2. These look so good, and so easy! I cannot wait to try them! So glad to have found your blog... I can already tell it is going to be a great resource!