Healthy Living

Kristi Whitley

Crispy Cornmeal Sweet Potato Fries
I don't know where I found this original recipe. (So Sorry!) I have adapted it to zucchini, yellow squash, onions, and white potatoes. The cornmeal adds a little extra oomph to the veggies!
serves 3-4


2 – 3 large sweet potatoes
2 Tbsp. melted coconut oil or olive oil
3-4 Tbsp. organic cornmeal 
1 tsp. sea salt (more to taste, if desired)

extra flavour options: garlic powder, ground cumin , smoked paprika , smoked salt, garam marsala, be creative!


1. Scrub the sweet potatoes well under running water. Slice them into long sticks. Place them in a bowl of water, swish around a few times, then drain (this step helps remove some of the starch from the potato). Place potatoes on a clean tea towel and dry thoroughly. Let them air dry while you prepare everything else.

2. Preheat the oven to 400°F. On low heat, melt coconut oil in a small saucepan. Place cut potatoes in a plastic bag, drizzle the oil over and toss very well to coat. Add cornmeal and seasoning to the bag and toss well to coat.

3. Place fries on a lined baking sheet, making sure that they are not overlapping. Bake for 30-40 minutes until golden brown and crisp (in my experience, there was no need to flip them halfway through cooking).

Note: From my days at LSU School of Horticulture, I learned when choosing sweet potatoes the smaller ones are sweeter than the larger ones. Usually, I want the small to medium ones but this recipe lends itself well to the larger, starchier ones.