Crunchy Sweet Potato Fries


Everyone loves fries right?  But maybe not so much the guilt of the deep fried, white potato variety.....  Don't get me wrong, I flippin' love the deep fried, white potato chip, but if I'm trying to be a little more health conscious, then these Sweet Potato Fries are my go to.  Now, I know what you're saying....."homemade oven baked sweet potato fries aren't crunchy - they go soggy!!".  NO. THEY. DON'T.  And I'm going to show you how.  Hint:  there is a secret ingredient (well it's not secret is it, because I'm going to tell you).  That secret ingredient is fine semolina.  For the gluten free peeps out there, I reckon you could replace it with rice flour (not the super processed cornflour consistency type, but the coarse one).


Crunchy Sweet Potato Fries 

Serves 4 | prep + cook time = 50 minutes




Sweet Potato Fries

2 x large sweet potatoes

3 tbsp pecorino or parmesan, grated, plus 1 tbs extra

2 tbs fresh rosemary, finely chopped

2 tbs fine semolina

1 tsp garlic powder 

2 tbs olive oil

salt & pepper


Smoked Paprika Aioli

1/3 cup aioli, or egg mayonnaise

squeeze of lemon juice

1/2 tsp smoked paprika

chopped chives (optional)




Preheat oven to 170C.  Prepare a large baking tray (or 2 if required) with baking paper.  

Slice your sweet potato into 1cm thick chips and put them in a bowl.  Add remaining ingredients (reserving 1tbs of cheese) and, using your hands, mix until well coated.  

Spread the chips in a single layer (not touching each other).  Sprinkle with the extra cheese and bake for around 35-40 minutes or until crunchy.

Meanwhile to make the aioli, mix all ingredients together and place in a serving bowl together with the fries.  

Now eat them.  You’re welcome.


Mel xoxo

Mel Amos