My name is Mary.  I love cooking healthy food for family & friends, making specialty coffee, wine tasting, finding great beauty products, traveling, and organizing everything. I document it all here! xo

spiced japanese sweet potato fries

spiced japanese sweet potato fries

{vegan, plant-based, soy-free, nut-free, gluten-free, dairy free, FODMAP-friendly}

spiced japanese sweet potato fries

Recently I've been getting into Ayurvedic cooking, à la my new favorite cookbook, What to Eat for How you Feel by Divya Alter.  Her recipes have done wonders to calm my stomach and make me feel good in general. The philosophy of Ayurvedic cooking stresses the importance of seasonal ingredients and specific food pairings.  Both of these affect your digestive system and as a result, your mood. Some ingredients used in traditional Ayurvedic cooking can be hard to find, but Divya gives resources on where to buy specific products online.  However, in a pinch, I always use the absence of ingredients as an opportunity to improvise--hello spiced Japanese sweet potato fries

spiced sweet potato fries

Sweet potatoes are typically sold year-round at the markets in California, as they thrive in lots of sunlight and warmth.  However, in colder climates, peek season is usually between late October and December. 

For this recipe, I used Japanese sweet potatoes because that's what they had at my farmer's market; however, you can use any type of sweet potato (or even a regular russet potato) that is available to you.

spiced sweet potato fries

Sweet potatoes are rich in vitamins and can help regulate blood sugar, despite the fact that they're sweet! Also, many people have issues with the nightshade family (eggplants, bell pepper, chili peppers and potatoes), so they're a great substitute for standard french fries.

spiced sweet potato fries

Depending on how hot your oven cooks, you can adjust the temperature between 400 and 450F.  When I first made this recipe, I was using a new oven.  I started cooking the fries at 400 and then increased the temperature to 425 about halfway through (after turning over the fries).  At the end I did a light broil to get that golden brown color and crunchy texture.  I made a cilantro chutney to accompany this dish, but you could use any dipping sauce you fancy--ketchup, dijon mustard, BBQ sauce, the choice is yours.  Bon appetit!

spiced japanese sweet potato fries

Total: 30 minutes | Prep: 5 minutes| Cook: 20-25 minutes | Serves 4 as a side


parchment paper or reusable non-stick sheet

one large baking sheet, or two small


cutting board

measuring spoons

tongs or spatula



3 large Japanese sweet potatoes, or large potatoes of choice

3 tablespoons melted coconut oil

1 teaspoon coriander

1/2 teaspoon cumin

1/2 teaspoon turmeric

1 teaspoon salt or to taste

optional cilantro chutney as a dipping sauce



1. Preheat oven to 425 f/220 c (depending on how hot your oven cooks, see note below).  Line a large baking sheet, or two small baking sheets, with parchment paper.  Wash and dry the sweet potatoes.  Slice off the ends and cut in half. From there, slice into 1/2 inch shaped fries. 

2.  Place the sweet potato fries on the lined baking sheet(s). Mix the spices together in a ramekin, or small bowl.  Pour the melted coconut oil over the fries and sprinkle them with the spice mixture.  *Using your hands, toss the fries so they are coated evenly in the mixture .  Place fries in one single layer, leaving space between each fry (if they are touching, they will steam instead of achieving that nice, crispy texture, so use two baking sheets if necessary or cook in batches).

3.  Place the sweet potatoes in the oven and cook for about 25 minutes, flipping them over half way through (if you are preparing your own dipping sauce, put it together at this time). Remove the fries from the oven when they are tender and **golden brown.

4.  Allow the fries to cool for about 5 minutes. Serve alongside your favorite dipping sauce!



*Warning turmeric can stain your manicure and hands.  Use gloves or put the potatoes, coconut oil and spices into a large mixing bowl and mix with a large spoon.  I wanted to use less dishes, so I mixed everything together on the baking sheet.  But, I proudly carried the mark of turmeric on my hands for about a day. 

**When I made these fries, I was cooking in a low-heat oven.  I ended up lightly broiling the fries in order to achieve a golden brown color and crispy texture. 

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