Sometimes you just gotta eat veggies for dessert.
Sweet potato is one of my absolute favorite vegetables. I always have some in the kitchen and make them with dinner at least once a week. And I also don’t mind that they are super healthy for me! Most often, I eat sweet potatoes roasted with a little olive oil, salt, pepper, and cumin (I looooooove cumin). But today I am switching things up and serving sweet potato fries for dessert…
Before roasting, the fries were tossed with a little corn starch, then melted coconut oil, and finally cinnamon sugar. Roasting brings out the natural sweetness and starts to cause some caramelization of the sugars in the vegetables. Plus the extra cinnamon sugar on top pushes these over the edge. Oh they are so good!
They are the perfect treat for when you want to satisfy your sweet tooth but still want to be kinda healthy. Note: this is me, literally every second of every day. The struggle is real.
I know you’re going to love these fries! If you make this recipe and post on social media, use the hashtag #imhungrybynature for a chance to be featured! Please follow along!
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Cinnamon Sugar Sweet Potato Fries
- Prep Time: 10 mins
- Cook Time: 30 mins
- Total Time: 40 mins
- Yield: 2 servings 1x
- Category: Dessert, Snack
A sweet way to eat vegetables for dessert – cinnamon sugar sweet potato fries with vanilla glaze!
For the sweet potato fries:
- 2 medium sweet potatoes
- 1 Tablespoon corn starch
- 1 Tablespoon coconut oil, melted
- 1 Tablespoon sugar
- 1/2 teaspoon cinnamon
For the vanilla glaze:
- 1/3 cup powdered sugar
- 1 teaspoon almondmilk
- splash of vanilla
- Preheat oven to 425 degrees F.
- Mix the cinnamon and sugar together in a small bowl and set aside.
- Cut sweet potatoes into relatively the same size, approximately 1/4 inch thick.
- Place fries in a large ziploc bag and toss with cornstarch. Once coated, pour in melted coconut oil and toss to evenly coat the fries. Add in almost all of the cinnamon sugar mixture and toss to coat the fries.
- Place fries on silpat lined baking sheet making sure that the fries are not touching. (I needed to use two baking sheets.)
- Bake for 30 minutes total, flipping the fries over halfway through.
- As the fries are roasting, make the vanilla glaze. Mix the powdered sugar, almondmilk, and vanilla together until smooth. If the glaze is too thin, add a little more powdered sugar. If it is too thick, add in a splash more milk. Continue this until it reaches your desired consistency.
- After the fries are done roasting, sprinkle the excess cinnamon sugar and drizzle the vanilla glaze over the top.
When you dip, I dip, we dip.
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Woah! I’m trying to imagine how these would taste – so intriguing.
They are so delicious! I had fries similar to these at a restaurant here in Chicago and was so addicted I knew I had to make them at home. Let me know if you like them!
this is such an interesting twist!! i always found that the brown sugar covered sweet potato dishes at thanksgiving are always strangely too sweet. It should be a dessert!
I totally agree. Way too sweet for dinner, but perfect for dessert!
Everything about this sounds delish!!! I grew up eating sweet potatoes and even in my college years my mom would always have one ready for me to take as a snack, haha. So Korean. 😛 Also love your name, eee! I don’t know any Ellie’s personally or virtually, so that’s pretty awesome. 😉
And I love your name too 🙂 the only other Ellie I know spells here name like ‘Elle’. But you will have to give these a try and let me know what you think. P.S. your photography is stunning!
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Ugghhhh this is perfection! Sweet potatoes and cinnamon sugar is literally the best idea ever!
Right?! It’s one of my favorites – thanks for stopping by!
Such a delicious sweet snack. I love sweet potatoes no matter how you serve them, but they are best crispy. 🙂
I completely agree. I’m always trying different ways to bake sweet potato fries to get them super crispy, but haven’t mastered it yet. Any ideas?
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