Sweet Potato Fries

Sweet Potato Fries

serves 5 cooks in 1hr 20 minutes difficulty one

Sweet Potato has always been one of my absolute favourite foods, maybe the fact that it had the name ‘sweet’ in it, enticed my sugar-loving younger self. Regardless, i’ve always been a big fan! My love for them has only developed over time, and when i started eating healthily I was actually shocked that sweet potatoes were good for you food! Thats how ignorant I was, I actually thought a cadbury’s chocolate bar and a sweet potato were equals. When i started reading Kris Carr’s book, which i used as my bible when i first changed my diet, learning how amazing sweet potatoes are for your health was a blessing – a food i loved… i didn’t have to give up.. yay!

Sweet potatoes contain the most amazing amount of the Vitamin A, which is vital for strengthening your immune system to fight against infection. It also helps to build and maintain flawless, glowing skin! Like most orange fruit and vegetables it is also an incredible source of the antioxidant, Beta-Carotene. Beta Carotene has wonderful anti-inflammatory properties which help prevent free radicals in the body and fight against disease.

I love sweet potatoes as you can use them in just about anything and they taste delicious! I love them blended into soups, in a root vegetable tagine, baked and filled with avocado cream or cashew cheese, made into pancakes, veggie burgers or even made into cakes, and chocolatey desserts! They are so incredibly diverse, which is such fun to play around with in the kitchen. But i have to say, my favourite way to have sweet potatoes, is making them into roasted sweet potato wedges (I.E the best fries ever!) Roasted in cinnamon, rosemary and a pinch of sea salt is just so amazing and dipped in avocado cream, well holy moly there’s a party going on in your mouth!

The Ingredients

4 large sweet potatoes

1 tbsp cinnamon

1 tsp rosemary

a pinch of sea salt

drizzle of olive oil


Preheat the oven to 180 degrees Celsius. Peel the sweet potato and cut into large wedges. Drizzle with olive, cinnamon and herbs. Make sure the sweet potato is covered well. Place in the oven and cook for about an hour until the wedges are gooey on the inside and starting to crisp on the outside. Toss them twice during that time, to make sure they don’t burn.

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