Egyptian Sweet Potato Fries Recipe

Frites de Patates Douces

[Egyptian Sweet Potato Fries]

When Maxence and I went grocery shopping in the ethnic stores of the rue de Clignancourt last week, we bought sweet potatoes. There were five (five!) varieties to choose from, so we asked the store attendant which variety was the sweetest, and he pointed us to the ones from Egypt, white-fleshed with a dark pink skin.

Tonight, I used them to make sweet potato fries in the oven. Very simple, very good.

Egyptian Sweet Potato Fries

– 4 large sweet potatoes from Egypt
– 1 TBSP + 1 tsp olive oil
– a generous pinch of red pepper flakes
– salt, pepper

(Serves 3 to 4.)

Preheat the oven to 200°C (400°F). Peel the sweet potatoes, and slice them into strips or wedges – not too thin, it’s nice when the fries are fleshy.

In a medium bowl, toss the fries with a tablespoon of olive oil, and a good shake of salt.

Line a baking sheet with foil, and oil the foil (and she rhymes!) with a teaspoon of olive oil. Spread out the sweet potato fries onto the baking sheet.

Bake for 45 minutes to an hour, tossing every 15 minutes for an even browning. If you have a grill or broiler mode on your oven, switch to it for the last ten minutes of baking.

Take the baking sheet out, pick up a fry, blow on it to cool it down, taste it. Add salt to the fries if needed, and sprinkle pepper and red pepper flakes. The fries could be flavored with a variety of other spices (cumin, ginger, garlic, cinnamon…) but I wanted to taste the true sweet potato flavor before I fiddled with it…

Serve with a small dipping ramequin of maple syrup, with chili sauce and/or old-fashioned mustard. This would make a great side to accompany chicken or pork. We just had them as our main dish for dinner, but I know you won’t tell on me.


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  • Amy

    Delicious. First of all, anything made of starch and contains high carboydrates will be loved by me. Haven’t had this type of sweet potato before. I bet it’s good though :) Have you tried the kind with purple skin and inside is yellow? Mm, pretty sweet too.

  • The potatos sound delicious. I’m definitely going to try making them.
    If you like sweet potatoes (and don’t mind frying) another really great way to prepare them is sweet potato chips. I like them even better than normal ones.

  • Alberto – you know, we’ve just tasted sweet potato chips for the first time this Saturday! We bought them in an ethnic grocery store, along with plantain chips. Both excellent, with a more subtle taste than regular potato chips. Homemade must be even better…

  • Ed

    The same treatment, more or less, works really well for parsnips – rather than strips cut them into chips. Yum.

  • Ed – good idea, I love parsnips! So do you cut them in thin slices to get crispy chips, or thicker slices to keep moist flesh inside?

  • Today, I made sweet potato fries and how I wish I could have found our Egyptian sweet potatoes back home. Instead, I tried the local Malaysian ones that weren’t half as sweet but made for crispy fries. Thanks for reminding me of the taste of home. :)

    • I’m delighted you had good success with this, Sarah, thanks for reporting back!

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