Sweet Potato Straws

I’ve been sitting on this recipe since Memorial Day.

It’s so simple that I wasn’t sure if it’s even worth it to post it.

But then I realized that summertime is prime for quick, delicious, no fuss recipes.

Nothing is better than a big old pile of crunchy, salty, and spicey sweet potato straws.


Thanks to my friend, the julienne peeler.


Toss them in some grapeseed oil, and S and P, and do a short bake in the oven.


Then eat them plain or pile them on top of your favorite burger.

Sweet Potato Straws

From PartTimeHealthNut.com

Cook time: 20-30 minutes, Oven temp: 350 degrees F


  • Peeled sweet potatoes (1 potato should serve two people)
  • Drizzle of grapeseed oil
  • Fresh ground salt and pepper to taste


  1. Preheat oven to 350 degrees F.  Cover baking sheet with parchment paper for easy clean-up.
  2. Using your julienne peeler, carefully julienne the raw sweet potatoes.  Hold the potato firmly and drag the peeler down the potato lengthwise.  Press firmly and be careful not to cut yourself.
  3. Place straws on baking pan and toss with a light drizzle of grapeseed oil to coat.  Sprinkle with salt and pepper.  Spread into a thin layer.  The thinner the layer, the quicker they will cook.
  4. Bake for 20 to 30 minutes.  They will initially be limp, sweaty, and steamy, but they’re not done until they’re crispy, chewy, and a few begin to lightly brown.  Monitor them closely.  I taste test them frequently during baking.  They will continue to crisp after they come out of the oven.
  5. Serve plain or with your favorite condiment.
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6 responses

  1. Thanks for sharing! I love sweet potatoes! I was wondering if heating grapeseed oil is safe, so I googled it and found the following:


    “As a rule of thumb, if the predominant classification of an oil or fat is polyunsaturated, then we should never cook with it – regardless of its smoke point. Grapeseed oil is predominantly classified as a polyunsaturated fatty acid, and is thus highly reactive. Lipid (per)oxidation and free-radical production quickly takes place when these types of fatty acids are exposed to any degree of heat – even very low heat. This is a big red flag for producing inflammation and irritation within our bodies.”

    Sweet potatoes taste wonderful in coconut oil, which is safer to cook with.

    Thanks again!

  2. These are way too fun! I will deinitely be looking into buying one of those peelers. Thank you!

  3. aha! I know the limpy soggy version all too well. I try to make sweet potato fries and that is what happens. I still love to eat them, but would love it if they are crisper. I either get soggy or burnt ones. Good to know I just have to be patient (once again) and check often to acquire the perfect texture

  4. Thank you for sharing yet another fantastic recipe! I am so glad you reconsidered and decided to post this super unique and very fun and tasty recipe, it’s a real winner and I’m very grateful you shared it, especially love love loved your photo’s as always:) THX!


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