Southwestern Baked Sweet Potato Fries

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These healthy baked Southwestern Sweet Potato Fries are made without any oil.  A touch of smoked paprika adds a flavor punch in this easy, plant-based vegan recipe.  

Enjoy with Southwestern Black Bean Burgers, Chickpea Garden Veggie Burgers, Smoky Un-Beetable Beet and Black Bean Burgers, or Korean Red Beet Teriyaki Veggie Burgers.

Use for dipping with Apple Sweet Chipotle Ketchup, Roasted Garlic Shallot Plant-Based “Buttah”: Vegan Butter Substitute or Easy Vegan Hollandaise.

For more Veggie Burger Sides and Sauces, check out my post: The Best Veggie Burger Sauces and Toppings.

Sweet Potato Fries – Easy, Simple, Healthy, Oil-Free, Plant-Based, Gluten-Free, Vegan Baked Recipe

Chef Katie’s Plant-Based Cooking Tips:

Crispy Convection: If you have a convection setting on your oven, use it. “Convection” just means “fan”. This will give you better air circulation for crispier fries.

Single Layer Only: Be sure not to overcrowd your baking sheet, laying the fries into just a single layer.  Use two sheet pans if needed.

More Spice: You can add extra spice with 1/4 teaspoon of chipotle powder or cayenne.


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Oil-Free Southwestern Baked Sweet Potato Fries

These healthy baked Southwestern Sweet Potato Fries are made without any oil.  A touch of smoked paprika adds a flavor punch in this easy, plant-based vegan recipe.  
Course Side Dish
Cuisine American, Healthy, Plant-Based, Vegan, Vegetarian
Keyword baked, easy, fat-free, fries, gluten-free, healthy, kid-friendly, oil-free, plant-based, Roasted, simple, smoky, southwest, sweet potato, vegan, wfpb
Total Time 1 hour
Servings 4
Calories 87kcal

Ingredients

  • 3 medium Sweet Potatoes
  • 2 teaspoons smoked paprika
  • Salt and Pepper to taste

Instructions

  • Preheat your oven to 375F. Line a baking sheet with parchment paper.
  • To make the Oil-Free Sweet Potato fries: Scrub the sweet potatoes. Cut into 1/2-inch planks. Then cut into batons (aka fries), about 1/2-inch thick. Spread the fries on the parchment-lined baking sheet. Sprinkle with smoked paprika. Spread into a single layer on the pan.
  • Bake for 25 minutes, tossing every 10 minutes. Turn up the heat to 425F and roast 5-7 more minutes, until crispy around the edges.

Notes

Medium |  Servings: 2  |  Ready In: 40 minutes |  Yield: about 6 cup

Nutrition Facts

Serving size: 1/4 of a recipe (3.5 ounces).

Calories 87.14
Calories From Fat (2%) 1.67
% Daily Value

  • Total Fat 0.2g <1%
  • Saturated Fat 0.04g <1%
  • Cholesterol 0mg 0%
  • Sodium 54.42mg 2%
  • Potassium 355.16mg 10%
  • Total Carbohydrates 20.25g 7%
  • Fiber 3.33g 13%
  • Sugar 4.2g
  • Protein 1.7g 3%
  • Calcium 2.35mg <1%
  • Iron 31.92mg 177%
  • Vitamin A 14406.73IU 288%
  • Vitamin C 0mg 0

Shopping and Gear List

  • Artisan Spanish smoked paprika, Pimenton
  • Beyond Gourmet 42 Unbleached Non-Stick Parchment Paper
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