Need an easy side that the kids will love? Make these sweetcinnamon and sugar sweet potato fries and you won’t be disappointed. They’re coated with a crispy, cinnamon bread crumb finish and almostfeel like dessert! Sweet potatoes are so naturally delicious we can’t get enough of them.
Have you ever had sweet potato fries to die for? A few weeks ago, my husband and I had dinner with some friends at a small BBQ restaurant. They had the most amazing sweet potato fries! Of course they were smothered in breading and deep fried, but they didn’t have to be. Here is my version of these extra sweet cinnamon and sugar sweet potato fries. They turned out amazing and they’re much healthier!
How to make sweet potato fries
First, peel and cut your sweet potatoes into fry-sized pieces. I used2 medium-small sweet potatoes, but you may only need one if it’s a big one! Then grease a baking sheet and preheat your oven to 425* F.
Next, prepare two medium-sized dipping bowls. In the first, add 1 cup of low fat buttermilk. In the second, combine 1 cup of plain bread crumbs, 1 tablespoon of cinnamon, and one tablespoon of sugar. I recommend pouring half of the bread crumb, cinnamon, and sugar mixture into another bowl to set aside, since the mixture ends up getting sticky and it’s nice to pour some fresh crumbs in halfway.
Working in small batches, dip your cut sweet potatoes into the buttermilk, allow them to drip of excess, and then coat them with the breadcrumb mixture in bowl #2. Then place onto your baking sheet.
Once you finish all the fries, make sure they’re evenly across your baking sheet and place in the oven for about 20-25 minutes. You’ll know they’re done when they look nice and golden and the insides are no longer raw. If the outsides seem to cook more quickly than the sweet potato itself, lightly cover with foil to prevent burning.
Why we love sweet potatoes!
Sweet potato fries may seem like a treat, but they’re actually packing in some serious nutrition! Sweet potatoes are a great food to include in your families diet because:
1 cup of sweet potatoes has 438% DV for Vitamin A!
1 cup also has 37% DV For Vitamin C!
They are anAnti-inflammatory
They are full of Anti-oxidants
They are great for Blood sugar regulating.
Serve sweet potato fries as a side or even as a fun dessert. You and your kids are sure to love these crispy cinnamon and sugar sweet potato fries!
Print Recipe Pin Recipe
3.7 from 7 votes
Cinnamon and Sugar Sweet Potato Fries
Need an easy side that the kids will love? Make these sweetcinnamon and sugar sweet potato fries and you won’t be disappointed. They’re coated with a crispy, cinnamon bread crumb finish and almostfeel like dessert! Sweet potatoes are so naturally delicious we can’t get enough of them.
Peel and slice sweet potatoes into fry-sized sticks. Preheat oven to 425* F and grease a large baking sheet.
Pour buttermilk into a medium bowl. In another bowl, mix bread crumbs, cinnamon, and sugar. Working in batches, coat sweet potato fries first in buttermilk, then in bread crumb mixture. Place on baking sheet.
Bake for 20-25 minutes, until the potatoes are soft inside and golden brown on the outside.
I'm a registered dietitian, mom of 4, avid lover of food and strong promoter of healthy habits. Here you will find lots of delicious recipes full of fruits and veggies, tips for getting your kids to eat better and become intuitive eaters and lots of resources for feeding your family.
Learn More about Natalie
These potatoes look delicious!
Reply
They really do! My daughter and I like regular ol’ baked sweet potato fries (I love them more than any kind of regular potato fries!) but this may get her to eat more.. and I bet my even-more-picky husband would love them!
I can’t wait to try this recipe. I just bought some sweet potatoes, and will make them on Friday!
Reply
This is a great recipe to make with your kids! It just worked really well with a 2 and 4 year old. Each got a dipping bowl and passed it down the line. Love it!
Reply
I made these over the weekend and we all loved them! Even my 5-year-old, who normally won’t eat any kind of potato, ate a few! Thanks!
Reply
Your step 5 says to take the carrots out of the buttermilk. I am pretty certain you’re still talking about sweet potatoes here though so just wanted to let you know so you could change it.
Reply
I’m pretty sure someone else told me that a long time ago, and I must have failed to make the edit! Ha ha. They just look so much like carrots!! Anywa- thanks, I’ll go make the edit now. 🙂
Reply
Is it ok to skip the buttermilk ?
Reply
Sure! maybe try regular milk!
Reply
I’m confused why this is considered dairy free when it has buttermilk?
Because our coated fries are covered in a very thin, practically invisible, layer of potato starch, they're transformed into what you could call 'super-fries'. Firstly, they benefit from a longer holding time as the batter acts as a 'protective jacket' that keeps them warmer for longer.
The secret to crispy (instead of soggy) sweet potato fries is to spread them out in an even layer with enough room so that they don't touch. This is especially important if you're making a big batch of fries. Instead of just piling more onto one baking pan, spread them out over two baking pans or cook them in batches.
As oil heats up it breaks down—cooking oils with a high smoke point will break down more slowly—and that creates crispier fries. The general rule of thumb is that you can reuse frying oil three or four times, or for a total of six hours cooking time.
The cold water bath helps rinse the starch off the sweet potatoes so they're a bit more crispy. That said, if you do not have the time, you can still get crispy baked sweet potato fries by using high heat and a little drizzle of olive oil.
When mixed with the flour, the cornstarch makes the flour coating crispier and gives it that golden brown color! (It has to do with prevention of gluten development.) The baking powder reacts with the oil and creates tiny air bubbles, which also helps form a crispy coating.
Long accepted as a standard deep frying oil because of its neutrality, high smoke point, and ready availability (on the bottom oil shelf of most grocery stores), peanut oil is the choice of home fryers as well as chains such as Five Guys Burgers and Fries.
Sweet potato fries are slightly higher in calories and carbs but also more nutrient dense than French fries. The greatest nutrient difference is that French fries have no vitamin A, while sweet potato fries are high in this nutrient. Vitamin A is important for your vision and immune system ( 2 ).
If you've made sweet potato fries a few times yet, they never turn out as good as when you have them at a restaurant, you're skipping one secret ingredient: starch. Often cornstarch is the missing element to the best fries ever. It's what makes them deliciously crispy on the outside and tender on the inside every time.
Why do my air fryer sweet potato fries turn out soggy? A couple of reasons! It could be that the temperature of your fryer was too low, that you used too much oil, or that you crammed too many fries into one batch. Preheating before adding sweet potato fries to the air fryer also guarantees the crispiest results.
This step is commonly missed in making homemade fries, but it might be one of the most important! Soaking your fries in cold water helps remove excess starch, which allows for crispy, golden fries! The cold water bath also helps the french fries retain their shape and contributes to a fluffy inside.
Give them a cold water bath: Once your fries are chopped, toss them into a large bowl. Then cover the fries completely with cold water and let them soak for at least 30 minutes (or up to overnight). This will help to rinse off the excess starch and help the potatoes crisp up beautifully in the oven.
If you don't evenly space your sweet potatoes so they aren't touching, they will not turn out as well. They need the air flow between them to maximize crisp, and any surfaces that are touching won't get the air they need. Halfway through the cook time, take a minute or two and flip them all with tongs.
There's a reason they look just like the commercials
After the fries are cut, they get covered in sugar so they are all the same color. Then, they're coated in sodium acid pyrophosphate to keep them from turning gray when frozen.
Thereafter, liquid or semi-liquid oil or fat is applied to surfaces of the frozen fries, usually and advantageously by atomization spraying. The applied oil or fat congeals on and adheres to the frozen potato surfaces as preferably a thin, superficial, substantially uniform coating of solidified oil or fat.
A clear starch coating keeps fries hot and crisp longer, so your takeout customers get the delicious fries they're craving. This popular skin-on 3/8" cut is noted for its flavor and versatility.
Crispy Fry is a seasoned coating mix made from a combination of flour and aromatic spices, conveniently creating delicious flavor and crunch to your favorite fritters. Made from fine blend of flour with selected quality spices, Crispy Fry doesn't use preservatives.
Address: Apt. 171 8116 Bailey Via, Roberthaven, GA 58289
Phone: +2585395768220
Job: Lead Liaison
Hobby: Lockpicking, LARPing, Lego building, Lapidary, Macrame, Book restoration, Bodybuilding
Introduction: My name is Sen. Ignacio Ratke, I am a adventurous, zealous, outstanding, agreeable, precious, excited, gifted person who loves writing and wants to share my knowledge and understanding with you.
We notice you're using an ad blocker
Without advertising income, we can't keep making this site awesome for you.
