Anti Inflammatory Crispy Baked Sweet Potato Fries
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
4 servings
- 2 lb sweet potatoes (about 2 large), peeled
- 2 tbsp cornstarch
Ingredient noteCornstarch is a refined starch that anti-inflammatory diets limit as a refined carbohydrate, but the small amount (~1 1/2 tsp per serving) used to thicken this recipe is likely fine. If you prefer to always avoid corn starch, please tap it and change its rating to Red.
- 2 tbsp olive oil
- ¾ tsp kosher salt
- ½ tsp smoked paprika
- ¼ tsp garlic powder
- ¼ tsp black pepper
- ⅛ tsp cayenne pepper (optional)
Instructions
- 1
Preheat the oven to 425°F (220°C). Set a wire rack inside a large baking sheet and lightly coat the rack with cooking spray or a thin brush of oil.
- 2
Cut the peeled sweet potatoes into batons roughly 1/4-inch thick and 3 inches long, keeping the pieces as uniform as possible so they cook evenly.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!