Nickel Allergy Friendly Crispy Baked Sweet Potato Fries
Total time45 min
Prep time15 min
Cook time30 min
4.5(18)
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Learn more →Ingredients
4 servings
- 2 lb sweet potatoes (about 2 large), peeled
- 2 tbsp cornstarch
- 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.
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