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Prep time
15 minutes
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Cook time
20 minutes
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Serves
6-8
Author Notes
Serve these healthy baked fries with a chipotle aioli or homemade ketchup. You could even try a sweet potato poutine for a spin on a Canadian favorite.
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This recipe was originally created by Sophie Nau, with regenerative farmer Acadia Tucker. You can find this and 33 other perennial food recipes in Acadia Tucker's new book, Growing Perennial Foods: A field guide to raising resilient herbs, fruits & vegetables (Stone Pier Press). The book is on sale now. Acadia Tucker is also the author of, Growing Good Food: A citizen's guide to backyard carbon farming. —Acadia Tucker
Ingredients
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2-4
sweet potatoes
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olive oil
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salt and pepper to taste
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cumin
Directions
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Preheat oven to 375 degrees. Slice potatoes in half if they’re long, then slice into 1-inch wedges. Keep the skin to add texture and nutrients.
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Drizzle with olive oil and toss with salt and pepper. Add a few pinches of cumin.
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Roast in oven for 20 minutes, or until easily pierced with a fork.
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