Baked Chipotle Sweet Potato Fries
Serves: 4-6 (or just me if I'm lacking self-control)
  • 1 ½ pounds sweet potatoes (sometimes labeled as "yams"), Garnet or Jewel, scrubbed (peeled if desired)
  • 4 Tablespoons unrefined coconut oil, melted
  • ½ teaspoon ground chipotle chili pepper (or less to make it less spicy)*
  • ½ teaspoon garlic powder
  • ½ teaspoon natural cane sugar
  • ½ teaspoon sea salt + extra to sprinkle
  • ¼ teaspoon paprika
  1. Preheat oven to 450 degrees (or 425 degrees if your oven runs hot.) If you can’t fit two sheet pans side-by-side in the oven, place one rack in the lower third of the oven and another rack in the upper third of the oven. Line two rimmed baking sheets with parchment paper.
  2. Cut sweet potatoes like French fries, about about ¼-inch by ¼-inch by 3 inches long.
  3. In a large bowl, combine oil and seasonings. Add sweet potato sticks and toss to coat well. Arrange sweet potatoes on prepared baking sheets in a single layer, evenly spaced. Sprinkle with another pinch of sea salt.
  4. Bake 15 minutes and flip potatoes over. Continue to bake until lightly browned at the edges and slightly crisp, but still tender, about 10-15 minutes. If you’d like them to be a little more crisp, put the pan under the broiler for 30-60 seconds. Allow to cool slightly before serving.
*These are probably a 5 or 6 out of 10 on the heat scale. Cut the chipotle in half to make it less spicy or substitute smoked paprika to cut out all spiciness.
Recipe by Pamela Salzman at