Crispy Sweet Potato Fries that are oil-free and are so delicious served with a Spicy Cream Sauce! This is the perfect snack that is full of flavor but also healthy for you!
Simple, crispy, sweet and delicious. These crispy sweet potato fries contain no oil and they don’t need it. This isn’t a fancy recipe. It is just something that I make ALL the time and have lots of people ask me how to make sweet potato fries. Who knew so many people wanted to know….well I understand because they are a bit harder to crisp up than traditional white potato fries.
Well, this is my way of doing them and they turn out delicious every time. I use no oil and yes, it still works and I save calories!
Crisped to perfection and totally oil-free! Be sure to try my Oil-free Smoky Chipotle Chickpeas as well!
If you make this recipe, be sure to leave feedback below and share your pic on Instagram or Facebook and tag me @thevegan8 #thevegan8!
Oil-free Sweet Potato Fries With Spicy Cream Sauce
Ingredients
- 2 medium sweet potatoes, peeled and sliced into fry shapes 1/4-1/2 inch thick
SPICY CREAM SAUCE
- 1/4 cup + 1 tablespoon coconut cream (Either buy the cans labeled coconut cream or scoop just the firm cream out of the can of FULL-FAT cocnout milk, Thai Kitchen brand is best.)
- 2 tablespoons unsweetened apple juice
- 1 tablespoon lemon juice
- 1/2 teaspoon chili powder (no added salt)
- 1/8-1/4 teaspoon sea salt, to taste
- black pepper, as much as you like
Instructions
- Preheat the oven to 415°F and line a sheet pan with parchment paper, so they won't stick.
- Make sure you have cut your fries into the right thickness. This is the key to crispy fries. If they are too thick, they don't crisp up well. Spread out evenly onto the pan. Season generously with salt and pepper. I do not use oil, but if you prefer, you can lightly spray the fries with nonstick spray before seasoning them.
- Bake for about 15 minutes until they are fork tender, then turn the broil on low for about 5-7 minutes, or until they are very golden brown and crispy. Watch closely so they don't burn. This can vary depending on how strong your broil setting is.
- Just like regular fries, these stay crispy and are best when eaten right away as they will get soft after a few hours. However, you can reheat them in the oven to make them crispy again.
- To make the sauce, add all the ingredients to a cup and whisk well until smooth. A friend of mine also mixed all of the ingredients with an avocado and that is delicious too! This also works great for tacos and burritos or salad dressing.
I am a vegetarian and cook for one. I am also a health nut I still count calories and ingredients in every thing that goes in my mouth you have a great and well organized site here. This once I must follow !
Yum!!!! I make similar sweet potato fries all the time but I’ve never tried a dressing/dipping sauce like this one. I love the sound of it, particularly as it’s based on coconut cream rather than dairy cream (yay for vegan alternatives!). I’m going to give it a try tonight, maybe with the avocado addition. Sounds so good xx
Omg! I luv fries! Sweet potato too!! Delicious and can’t wait to make these again!!!
This is perfect and amazing, thank you!
I’m so glad you enjoyed it Paul, thank you!!
Hmm.. you got me intrigued with your “secrets” — had to come over and check them out 🙂
I’m not very picky about how my sweet potatoes turn out, but my husband is super picky about his taters and likes them crispy — I’ll have to give your tricks a go next time I make wedges because I haven’t been able to make them crisp up for him w/o the oil.
Hi! Just found your website. I’m not vegan, but I’m trying to include more vegan/vegetarian options into my diet. This looks really good – How do you think they would turn out if I use my veggie spiralizer? Would they be too thin? Thanks!
Hi Kelly! So glad you found me! I have never tried a spiralizer for fries, so I’m not sure, but thinner is always going to make them crispier, which is a good thing, so I would just keep a watchful eye on them!
Thanks – I’ll be giving these a try this weekend. I have been following the THM diet, which is low carb. However, I can have moderate carbs at a meal as long as I have only a small amount of fat with it. These look like just the ticket! 🙂
So, on the sauce, do you use the cream you scoop off, or the milk that’s left? I thought it was the milk, but a lot of the comments are referring to the cream….so now I’m confused.
Hi Kathy! It’s the cream part at the top of the can as noted in the recipe 🙂 With the can the water settles at the bottom, just don’t shake the can, and then do your best to get mostly the milk part.
Wow! This is an amazingly healthy recipe! Thank you for sharing, delicious
You are so welcome, so glad you enjoyed it!