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Golden-brown oven-baked sweet potato fries with paprika and rosemary on a plate.

Sweet Potato Fries

Crisp sweet potato fries without a deep-fat fryer: the sticks are soaked, coated in starch and oil, seasoned with rosemary and paprika, then baked in the oven.

CNutri-Score
Nutrition per serving
1.2 mgIron
4.7 gFibre
300.3 kcalEnergy
2.4 gProtein
39.4 gCarbohydrates
13.8 gFat
All nutrition per serving
Energy
300.3 kcal
Protein
2.4 g
Carbohydrates
39.4 g
Fat
13.8 g
Fibre
4.7 g
Salt
7.2 g
Iron
1.2 mg
Calcium
40.3 mg
Vitamin C
40.7 mg
Jump to instructions

STEP BY STEP

Let's make something delicious.

  1. 01

    Peel the sweet potatoes and cut them into long, thin sticks. Soak in a bowl of lukewarm water for about an hour, preferably overnight.

  2. 02

    Preheat the oven to 230°C, using top and bottom heat. Drain the sweet potato sticks and pat dry with a cloth. Put half the sticks into a large plastic bag and add 2 tbsp starch. Seal the bag with plenty of air inside, then shake vigorously. The sticks should be evenly coated in starch. Remove them and repeat with the remaining sticks.

  3. 03

    Put all the sticks into a bowl, toss in the oil and season with paprika and rosemary. Do not add salt yet.

  4. 04

    Spread the sticks well apart on a baking tray lined with baking paper or aluminium foil. If using foil, place it with the matt side facing upwards.

  5. 05

    Bake the sticks at 230°C and turn once after 10 minutes, keeping them well spaced. Bake for a further 10–15 minutes, until they start to brown.

  6. 06

    Switch off the oven and leave the sweet potato fries to rest for a few more minutes with the oven door open.

Nutrition & sources

Publisher: meala GmbH

Nutrition based on BLS & additional sources. per serving

Nutrition is calculated from ingredient quantities and linked food composition data, per serving. Sources include the German Nutrient Database (BLS) and additional sources. Estimated quantities, product differences and preparation can affect actual values. Cooking losses and water absorption are not modelled separately. Missing values are left unspecified. Values are calculated estimates, not laboratory measurements.

Sources: BLS, additional food databases.

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Topic images marked with the AI symbol were created with AI and show fictional people. Recipe images are illustrative. Nutrient values are calculated estimates per serving. A serving uses the portion size recorded in the recipe; changing the number of servings does not change the values per serving.

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