If you love sweet potatoes, try these white sweet potato fries! These oven fries are baked until crispy and tossed with cinnamon and cayenne.
The other day, I bought white sweet potatoes (instead of orange) by accident.
I was standing in the produce section, feeling especially germaphobic, as if something unsavory could be lurking behind any vegetable or spud. It wasn’t, I’m sure.
But as I stood there, waiting my turn to grab some sweet potatoes, I watched in horror as the woman in front of me handled every single (orange) sweet potato.
Seriously, though. Don’t touch all the produce. Don’t be that person.
I stared at the remaining potatoes for a few minutes, and headed straight over to the organic produce.
If someone handled all the organic potatoes, they did it before I got there. And if I didn’t see it, it didn’t happen. Right?
At any rate, I walked out of Kroger with organic sweet potatoes.
As I got into the car, I thought, “You know what, Sarah?” (I talk to myself in the third person.) “I think you bought white sweet potatoes instead of orange.”
I was correct.
The good news is, the sweet potato fries I’d been planning turned out even better than I’d hoped, all because I used white sweet potatoes. These fries are a sweet and spicy twist on my crispy oven fries, and are my new favorite snack!
What’s the Difference Between Orange + White Sweet Potatoes?
But seriously, the potatoes aren’t exactly the same. Both the texture and flavor are different.
Think of white sweet potatoes as a cross between the Russet (or Idaho) potato and an orange sweet potato.
The inside of the white sweet potato is crumbly and starchy (like an Idaho), and while it is sweet, it’s not quite as sweet as an orange sweet potato.
And in case you’re wondering, a crumbly and starchy potato makes a DELICIOUS French fry.
How To Tell the Difference (Before Cutting Them Open)
For some reason, grocery stores (at least where I live) seem to label all varieties of sweet potato as simply “sweet potatoes,” and you’re left to figure out which is which.
But, if you’re paying attention, you can tell the difference just by looking at the potatoes.
In shape, white sweet potatoes look very similar to orange sweet potatoes. The color, though, is visibly paler, less orange, and pretty similar (again) to a brown Idaho potato.
Also, at least where I live, the organic sweet potatoes are more likely to be white than orange. But that might just be here, I’m not sure!
Can I Use White OR Orange Sweet Potatoes for These Fries?
Of course you can.
But if you use white sweet potatoes, your fries will be a little firmer and crispier.
How to Make White Sweet Potato Fries
My favorite thing about white vs orange sweet potatoes is that white potatoes are easier to cut through!
And that matters, because the first thing you’ll want to do is slice up the potatoes into long thin rectangles. Go ahead, I’ll wait while you chop.
Next, toss the fries in olive oil, cinnamon, and cayenne powder.
I usually just spread my fries out on a baking sheet, drizzle the oil and sprinkle the spices, and then jumble them all together with my hands to spread the seasoning around. But if you prefer to toss them in a big bowl, you could do that too.
No matter how salty you like your fries, don’t add the salt yet. They’ll be crispier if you wait to salt until after roasting.
Make sure the fries are in a single layer, and slide them into the oven.
Roast the fries for about twenty minutes, and then take them out of the oven and flip them all over with a spatula.
Keep roasting for about ten more minutes, or until they’re all golden and crisp.
Sprinkle the fries with salt, and serve with your favorite dipping sauce. I went with Heinz organic ketchup this time, because I’m fancy like that.
These fries are also delicious with the Ginger People’s sweet ginger chili sauce.
Eat up right away, and enjoy your super fancy fries!
White Sweet Potato Fries
- 1 lb white sweet potatoes, scrubbed clean
- 1 TB olive oil
- 1/2 tsp ground cayenne Or swap favorite seasoning
- 1/2 tsp ground cinnamon
- 2 tsp salt
- Preheat the oven to 400ºF.
- If desired, peel potatoes (optional). Cut the potatoes into long slices, about 1/4" wide and deep.
- Lay the fries in a single layer on an unlined baking sheet. Drizzle with olive oil and sprinkle with cayenne and cinnamon, and toss with your hands to mix the spices.
- Bake fries for 20 minutes, and then turn the fries. Bake 10 more minutes, or until golden. (Bake time will depend on how crispy you want your fries.)
- Remove fries from the oven, and sprinkle with salt.
- Serve hot with your prefered dip.
– I love these fries with Old Bay seasoning.
– If using a spice blend with elements that will burn easily (like Trader Joe’s Everything But The Bagel or their Nori Komi Furikake Japanese blend), add the spice with the salt after cooking.