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Healthy Oven-Baked Sweet Potato Fries

These Sweet Potato Fries are SO simple to make, plus they're packed with nutrition and are crazy addictive!!

As most of you know, I completely revamped my lifestyle and diet about 7 months ago. And it’s totally changed my life in some really profound ways.

I’ve tried a lot of new things as part of that — including vegetables for breakfast! — and have found some recipes and food combinations that I absolutely love.

These Healthy Oven-Baked Sweet Potato Fries have become a family favorite. They are very simple to make (only two ingredients!), you basically can’t mess up the recipe (well, you probably could, but you’d have to try pretty hard!), and they are packed with nutrition!

A word of warning, though: these are crazy addictive. And when you know that they are healthy, it’s hard not to just keep eating and eating them until half the pan is gone. Ask me how I know! 😉

Here’s the very simple recipe…

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  • Jen says:

    One of my very favorite breakfasts is leftover sweet potato fries with eggs and a maybe a bit of ham or bacon. I used to have a little cheese too before I went off dairy. I like the yolks runny to make up for that. It sounds weird but it’s sooooo good!! I just put the eggs on top and eat it all together. I just dinner but seriously would go eat that right now!

  • Christy says:

    Try them with coconut oil!! You won’t go back.

    • Susan says:

      Ok, silly question. How do you do this? Do you heat the solid coconut oil first to melt it and then drizzle the liquid coconut oil on top of the fries?

  • Lisa says:

    You can do this same thing with rutabaga! Surprisingly yummy and healthy!

  • Penny says:

    Good for you! I eat vegetables for breakfast almost every day. You may also enjoy leaving the skins on your fries: the skins are very tasty and provide extra nutrition, and you’ll save peeling time.

  • Suz says:

    I would love to see what else your eatting. Thanks for sharing.

  • Cheryl says:

    We have had these twice in the last couple of weeks, it is labor intensive but the flavor is all worth it. Thanks for sharing this recipe with others.

  • Jen says:

    I love sweet potato wedges unpeeled and drizzled with EVOO, sea salt, pepper, and chili powder.

  • Jody says:

    These look delicious! I’m excited to eventually have these!

    I say eventually because I started phase 1 on Monday ?!! 5 days going strong.

    Thank you so much Crystal for posting your journey with changing your eating and leading me to Jason’s program!! I’d been watching and seeing how much of a difference it has made for you and how long you’ve been really sticking with it (way to go!!) and decided to give it a go. I’m just doing the starter non customized plan and have been amazed at the results thus far.

    I think just a build up of anxiety and stress (that’s what the Drs said was happening) was causing my body to hurt almost all the time, making it hard to have energy to get out and enjoy all I’ve been blessed with and I needed to do something to get rid of that. That pain is already nearly non existent now after only five days!!! I am hooked!

    Thank you so so SO much for sharing and introducing me to this way of eating. You continue to be such an enourmous blessing to me and so much of the stuff I’ve been introduced to through you has added so much priceless value to my life! Thank for continually being so obedient to the calling on your life. Your impact is immeasurable!

  • MommaL says:

    I love sweet potato fries with some ketchup mixed with siracha. So good!

  • Aimee Hadden says:

    I’ve never thought about having sweet potatoes for breakfast but that sounds delicious! I need to try this soon!

  • Suzi Anderson says:

    We LOVE Sweet potato fries and have tried making them a few different ways. Our fave is to put the sweet potatoes (cubed instead of “fries”) in a freezer bag and shake with coconut oil, a bit of garlic powder, sea salt and pepper. We bake them until they are golden and it’s the best twist on “home fries” ever!
    Ohhh, and even though they are fantastic plain, they are really yum with paleo BBQ on top! We use this recipe:
    and sub with coconut sugar (instead of brown sugar), Organicville Agave BBQ sauce (instead of Stubbs) and coconut aminos (instead of worcestershire) . TJ’s has the best little pork loins for this crock pot recipe too!
    We changed our diets to paleo about 3 years ago and like you, we feel so much better! Love to see you posting recipes and ideas like this.

  • Kym says:

    Crystal…love your new food habits…have you tried Butternut squash fries yet??? Give ’em a go!

  • Diane says:

    I love these with a bit of dried rosemary and salt.

  • Elissa says:

    We love baked sweet potato in all shapes and sizes. Have you tried adding a sprinkle of sumac? It’s a really interesting savoury spice with sweetness and tang that works well with sweet potato.

  • Amy says:

    If you want to change up your sweet potato fry routine – try them spiralized. Add a runny egg over top of the nest and it’s awesome! It took me awhile to get used to “regular food” (including veggies) for breakfast, but now it seems totally normal. 🙂

  • Tamboliya says:

    Can you use canned sweet potatoes (yams)? If yes, would you have to adapt the recipe in any way or would it be exactly the same? I was wondering if the wetness/moistness/softness of the ones in the can would affect the cooking time or become too mushy or…? I’m assuming the ones in the can are already cooked but is that true or am I incorrect?

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