Barbecue Sweet Potato Shoestring Fries are a chewy, a little crispy, bursting with flavor and seriously so addictive. Plus, they’re baked, not fried!
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I fear I may sound like I’m exaggerating if I describe to you just how much I love this recipe. I promise, however, that I am not. Here’s the story.
Last year, I made it on pesach. It wasn’t so much a planned recipe, more like I threw some things together, figuring it wouldn’t be too bad. Turns out, it was the very opposite of too bad. I guess you could say it was too good? Here’s the thing. Sweet potato fries don’t tend to get as crispy as regular potatoes, so I decided to embrace that and make sweet potato shoestring fries that are chewy and caramelized, rather than totally crispy. It’s hard to describe just how incredibly delicious these fries are.
You can eat them on their own (good luck not finishing half the tray as soon as it comes out of the oven!), but you can also include them in a salad for a seriously fantastic texture and flavor component.
And please, do me a favor! I hesitated to post this shortly before pesach, because I don’t want people to think of this as a passover recipe exclusively. Don’t just make this for a week out of the year! This is a truly fabulous side dish that I hope you’ll make many times over – throughout all fifty two weeks of the year.
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Have questions about the recipe? Scroll down past the recipe for FAQ which will help with any questions you have!
- 3 medium sweet potatoes, peeled
- ½ cup oil (use any neutral flavored oil)
- 2 teaspoons paprika, preferably smoked
- 1 teaspooon chili powder
- 2 teaspoons sugar (optional but recommended)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 2 teaspoons kosher salt
- Preheat oven to 400. Line a baking sheet with parchment paper and set aside.
- Cut sweet potatoes into "matchstick" fries - similar to a regular fries shape, but much smaller. Place on prepared baking sheet.
- Add remaining ingredients to baking sheet. Toss well until everything is coated evenly. Spread fries out on tray - they will bot be in a single layer, which is fine because they are not intended to get crispy.
- Bake for 75-85 minutes, stirring every 15-20 minutes, until caramelized, chewy and seriously delicious!
- These can be made a couple of days ahead of time and served at room temperature. If you prefer, you can rewarm them, loosely covered, until heated through. Do not freeze.
FAQ about Barbecue Sweet Potato Shoestring Fries
Can I use regular potatoes in this recipe, instead of sweet potatoes?
You can use potatoes instead of sweet potatoes here. You will get the amazing barbecue flavor. However, due to the textural differences between potatoes and sweet potatoes, you won’t get the same texture as the sweet potatoes will yield. Adjust baking time as necessary.
Can I halve this recipe?
You can, but fewer fries on the same size baking sheet will affect the cooking time and method. For best results, if halving the recipe, I recommend using a smaller pan.
Can I freeze this recipe?
I do not recommend freezing the Barbecue Sweet Potato Shoestring Fries.
I don’t use all of these spices on Pesach. Can I skip them?
Obviously, the barbecue flavor in this recipe comes from the mixture of spices. However, you can skip them and still enjoy the incredible texture of the shoestring fries. Feel free to add seasoning that fits your pesach customs.
What kind of dip should I serve these with?
In the photo, I used garlic mayo. You can make it by combining 1/2 cup mayonnaise, 2 cloves freshly minced garlic or a teaspoon garlic powder, and a tablespoon of lemon juice. If desired, add a teaspoon or two of sugar or sweetener of your choice.
You can also use a honey mustard dressing, when not serving it on passover. To make that, combine a quarter of a cup each of mustard, mayonnaise, olive oil and honey. Add garlic powder, onion powder, salt and hot sauce to taste.
Another great option for these barbecue sweet potato fries is my Creamy Avocado Dip & Dressing. Click here for the recipe.
Can I reduce the quantity of oil?
I’ve tested this recipe with less oil, and it was pretty good, but definitely not as good as the version written. You can reduce the oil if need be.
Do I need to use smoked paprika?
I’ve trouble getting smoked paprika with passover certification, so I’ve used regular paprika instead. It’s definitely still delicious, but if you can get smoked, the flavor is definitely a great addition to this dish.
Can I skip the sugar?
The sugar helps caramelize the potatoes, and lends a good balance to the savory and salty flavors of this dish. You can skip it if you need to.
Some More Passover Side Dishes for you to enjoy:
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Thank you for stopping by! I know you’ll love these sweet potato shoestring fries, as well as the many other passover side dishes I linked to! I hope this makes your menu planning easier. Feel free to ask in the comments below if you have any questions or need some menu ideas! Come back again soon, because I really hope to get at least one more Passover recipe in before Pesach starts.
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