Sweet Potato Fries with Maple Barbecue Sauce

Recipe courtesy of Anna Getty, Easy Green Organic (Chronicle Books, 2010). Reprinted with permission from publisher.




For the Sweet Potato Fries

  • 4 medium garnet yams, peeled and cut into ½-inch-thick strips
  • 2 tsp. ground cumin
  • 2 tsp. ground coriander
  • 2 tsp. garlic powder
  • 2 tsp. sweet paprika
  • ½ cup California Olive Ranch extra virgin olive oil
  • 1 ½ tsp. salt
  • 2 Tbsp. minced fresh flat-leaf parsley
  • Sea salt for sprinkling

For the Maple Barbecue Sauce

  • ¾ cup barbecue sauce
  • 3 tbsp. maple syrup


  1. Preheat the oven to 400° F
  2. To make the fries, put the yams in a large bowl. In a small bowl mix together the cumin, coriander, garlic powder, paprika, California Olive Ranch extra virgin olive oil, and salt. Pour the mixture over the yams.
  3. Using your hands, toss thoroughly until the yams are evenly coated. Add the parsley and mix well. Arrange the yams in a single layer on a large baking sheet and bake, stirring occasionally, for about 30 minutes, or until the edges are brown and potatoes are cooked through.
  4. To make the sauce, mix the maple syrup and barbecue sauce together in a small bowl. Sprinkle the fries with sea salt and serve immediately with the sauce on the side.


45 minutes




4-6 servings
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