Cinnamon Sweet Potato Pan Fries

You don’t have to use a Russet potato (not that there’s anything wrong with them — I do love them)!  However, why not use sweet potatoes, yellow or orange varieties, and add more vitamins to this tasty, addicting snack well all love so much?!

Sweet potatoes are loaded in antioxidants! And the orange variety have four times the recommended daily allowance for beta-carotene, and 42 percent of the recommended daily allowance for vitamin C.

Add a bit of cinnamon and your kiddos might even skip the ketchup!


  • 1 large yellow or orange sweet potato (about 1 pound)
  • 1 1/2 tablespoon olive oil
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon ground cinnamon


Serves about 2

Total Prep and Cooking Time: 20 minutes

Peel, wash, and dry the potatoes.  Then, cut them into french fry-sized pieces, about 1/4-inch sticks.  Add the potatoes to a mixing bowl and toss them with the olive oil, salt and cinnamon,  until they’re completely coated.

Heat a large skillet and add the coated potatoes.  Your should hear a sizzle when you add them.  If you don’t wait until the pan is hot enough. 

Cook the fries over medium to high heat until they are nicely browned, abut 4 minutes per side. If they brown quickly, before they potatoes are tender, reduce the heat to medium or low. 

Serve!  Yum!


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