Smoky Shoestring Sweet Potato Fries
Prep time: 
Cook time: 
Total time: 
Serves: 4 servings
gluten-free, paleo, vegan, dairy-free, nut-free, Whole30
b]For Serving[/b]
  • flakey sea salt and black pepper, to taste
  • ¼ cup fresh cilantro or parsley, roughly chopped
  • ½ teaspoon fresh garlic, finely minced
Smoky Spice Blend
  • 1 teaspoon smoked paprika
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • pinch of cayenne pepper
  1. Preheat the oven to 425ºF. And line a couple baking sheets parchment paper.
  2. Mix the various spices together for the smoky spice blend and set aside.
  3. Wash the sweet potatoes well, leave the skins on and spiralize. I use the Inspiralizer on blade C.
  4. Arrange the spiralized sweet potatoes in a single layer on the baking sheets. Do not overcrowd. Work in batches as you need. Drizzle 1 - 2 teaspoons of olive oil over top along with a sprinkle of the spice blend. Toss well to evenly coat the sweet potatoes in oil and spices.
  5. Place into the oven and bake for 10 minutes. Toss the sweet potatoes around and bake another 10-12 minutes, checking them at 12 minutes, so they don't over brown. Remove any fries that get too brown, too quick, so they don't burn and get ruined.
  6. Remove the baking pan from the oven and allow the fries to cool on the pan for 5 minutes, before plating.
  7. Plate the fries. Season with flakey sea salt and black pepper, top with fresh herbs and garlic. Serve with your favorite dippers.
can be made AIP by leaving off paprika
can be made FODMAP-friendly by leaving our onion and garlic powder
Recipe by Tasty Yummies at