Sweet potato fries Sweet potato fries Israeli Kitchen Different variations of sweet potatoes can be used to add a little color and diversity to this recipe. (Photo: Sarah F. Berkowitz)

Jumbo sweet potato fries

These sweet and spicy wedges with a kicky ketchup serve up satisfying, nutritious comfort food.

  • Yield: Serves 4-6
  • Prep time: 4 hours
  • Cook time: 40 minutes

The famous falafel stands in Israel are replete with homespun specialties, lying side by side with some worldwide favorites. Fries, or "chips" as they’re called in Israel, are used to stuff pitas, served alongside Israeli salad, or with hot-out-of-the-oven pizza slices.

Whatever you call them, fried potato wedges are an all-time favorite comfort food. Our version is a jumbo "fry-free" fry – an oversized nutritious snack with all the flavor and crunch and none of the grease. By replacing Idaho potatoes with sweet potatoes, and baking instead of frying, we upped the ante on nutrition (vitamins C and D, iron, potassium and magnesium), cut down on sugar and fat, and added plenty of sweetness and flavor to the deal.


    For fries:

  • 5-6 sweet potatoes
  • 1/2 cup malt vinegar
  • 1 teaspoon sea salt
  • Dash cayenne pepper
  • Splash maple syrup (optional)
  • 1/2 cup olive oil
  • For sweet and sour ketchup:

  • 1 cup ketchup
  • 1/3 cup sweet and sour sauce
  • 1/2 teaspoon cayenne pepper


Peel sweet potatoes, or scrub peel thoroughly with vegetable brush. Slice into long, thick strips.

Soak in large bowl of ice water for 2-3 hours (this reduces the starchy taste).

Drain water and rinse off any visible starch.

Pour malt vinegar over potato slices. Add water to cover fries, and allow to soak for another 1-2 hours.

Drain vinegar water and pat potatoes with paper towel to dry.

Drizzle with olive oil, add seasonings (and maple syrup, if desired) and toss to coat.

Spread fries on foil or parchment lined baking sheet and bake at 425° F for 45 minutes, or until fries are toasted at the edges.

Mix ketchup with 1/3 cup sweet and sour sauce and 1/2 teaspoon cayenne pepper.

sweet potato friesBy replacing Idaho potatoes with sweet potatoes, and baking instead of frying, you can up the ante on nutritional value. (Photo: Sarah F. Berkowitz)

Note: The fries pictured are a mix of traditional and lighter fleshed sweet potatoes. There are many colors and varieties available, from the yellow-fleshed Hannahs to deep orange Garnets. Go all out at the farmers’ market and choose from the many options to find what you like best, and have fun pairing all the different shades of sweetness.

Related Topics: Appetizers, Vegetarian

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