Southwestern Sweet Potato Fries

January 30, 2020


These sweet potato fries are the perfect guilty pleasure minus all the guilt! Baking instead of frying eliminates excessive oil usage while allowing the crisping process to take place, making these fries one of our absolute favorite dip-ready snacks. Not to mention, skipping the peeling gives our wrists a break and keeps this recipe zero waste (double win!). Try this recipe out with your tried and true orange flesh sweet potatoes or get crazy with Japanese sweet potatoes! All in all, these are the fries you'll find yourself adding to your "heavy rotation" folder of recipes because they're so darn easy, healthy, and downright delectable. 



2 Local Roots sweet potatoes 

4 tablespoons of olive oil 

2 tablespoons of salt 

1 teaspoon ground cumin

1 teaspoon chile powder

1 teaspoon paprika 

1 teaspoon fresh ground black pepper 


  1. Preheat oven to 425F. 
  2. Wash sweet potatoes (don't peel) and cut into large matchsticks or batons. 
  3. Place batons into a large bowl, coat with olive oil. 
  4. In a separate, small bowl, mix the salt and spices together. 
  5. Pour the spices on top of the sweet potato sticks and mix well, (this is best done with your hands) until the sticks are evenly coated in the spice mixture. 
  6. Line the sweet potatoes on a baking sheet and place on the lowest rack in the oven and bake for 10-15 minutes, or until the bottom sides start to brown. 
  7. Individually flip the sweet potatoes and bake for another 10-15 minutes. 
  8. Remove from the oven and cool. 

Recipe by Local Roots New Yorker Sarah Burkhalter


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