Oh my goodness, these baked sweet potato fries are tasty AND low calorie!! Even my picky picky husband said they were good THREE TIMES during dinner. Now that is a record!!

Not only are they tasty, but they give you that… “a little sweet and a little salty” flavor that hits all the right comfort notes (they are super easy to make as well!!)

2 medium sweet potatoes
2 teaspoons cornstarch
1 tablespoon vegetable oil
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon dried oregano
1 teaspoon regular chili powder (see note)
1/2 teaspoon smoked paprika (see note)
1 tablespoon brown sugar

OK, a word about yams/sweet potatoes. Don’t ask me which is which. I always buy the one with the deep orange flesh, so I’m calling them sweet potatoes in this post.

Peel the sweet potatoes and cut them into French fries. Soak in water for one hour, then drain and pat them dry.

Put them in a plastic bag and sprinkle with 2 teaspoons of cornstarch. Close the bag and toss it around until the potatoes are evenly coated, then pour them out into a large bowl. Sprinkle with one tablespoon vegetable oil and gently toss to coat evenly.

Mix all of the seasonings together and sprinkle over the oiled potatoes, mixing gently until they are all coated evenly.

Line TWO baking sheets with foil and spray the foil with vegetable spray. Divide the potatoes between the two baking sheets and spread them apart, so they don’t touch.

Bake in PRE-HEATED 425°F oven for 12-15 minutes, depending on how hot your oven runs. Just watch them towards the end of the cooking time because the sugar in the seasonings will scorch/burn if left in too long. After 12-15 minutes, flip the potatoes over and bake another 12-15 minutes.

You will know they are done when they are tender and the edges are darker. Remove from heat and sprinkle with salt.

They aren’t the prettiest fries ever, but they are delicious.

Note: If you like a little more spice, you can use chipotle chili powder INSTEAD OF the regular chili powder + smoked paprika.