Seasoned Sweet Potato Fries

 I admit, I am a lover of sweet potatoes. Baked, boiled, mashed, sweet or savory…I’m all in. I think however, that even those of you that are on the fence regarding this fiber and vitamin rich friend of the russet potato will be convinced after trying these.

 Thinly sliced and baked up to perfection, these sweet potato fries are seasoned with curry, paprika and garlic that will have you questioning how you ever ate them any other way. The curry and paprika provide a great almost spicy contrast to the natural sweetness that you find in sweet potatoes and the garlic salt….well what’s not to love about garlic salt and fries. You really cannot have one without the other!

This is a very common side dish throughout the week in my house. Sometimes I switch it up and use russet and sweet potatoes, the spices work well with both. Feel free to cut the potatoes into rounds if you prefer but remember that the baking time will increase the larger and thicker they are. I prefer to slice mine up in little sticks because the closer they resemble fried french fries….the better my little ones will gobble them up. I on the other hand need no such coaxing….lets just say that there may have been a bit of discrepancy in the number of fries in the bowl at the end of the photo shoot verses the beginning. 😉 I serve these with anything from grilled chicken to chili to turkey burgers.

Seasoned Sweet Potato Fries

  • Yield: 4 servings
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes


  • Appx 4 small sweet potatoes (21 ounces) washed and thinly sliced into sticks
  • 2 teaspoons olive oil
  • 1/2 teaspoon garlic salt
  • 1 teaspoon curry powder
  • 1/2 teaspoon paprika
  • 2 pinches black pepper
  • 2 tablespoon shredded parmesan


  1. Preheat oven to 400F

  2. In a medium bowl combine sliced potatoes, oil, and spices and mix well.*

  3. Spread evenly on 2 foil lines, greased cookie sheets. Try to keep them in a single layer for even roasting.

  4. Bake for appx 20 minutes. Baking time will vary depending on the thickness of the potatoes and how crispy you like them. Mine were perfect at 20 minutes.

  5. Remove from oven and toss with parmesan cheese. Enjoy.


* I used a large plastic bowl that has a lid. Just snap on the lid and shake, shake, shake. SO easy and all the potatoes get a nice even coating of oil and spices.

1 serving = 140 calories


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