Peanut Butter Crusted Sweet Potato Fries

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Peanut Butter Crusted Sweet Potato Fries! An easy, healthy and unique side dish recipe made with 4 ingredients! If you love peanut butter and sweet potatoes – you have to try this recipe! Gluten-free, dairy-free, with no refined sugar!

Front view of Peanut Butter Sweet Potato Fries on a baking sheet

Peanut Butter Crusted Sweet Potato fries.

Two of my favorite foods on the planet join forces to create a unique and delicious culinary experience.

In this recipe, sweet potatoes are lightly coated with creamy peanut butter and olive oil, then roasted to perfection. Sprinkle them with  a bit of salt and you have yourself a side dish that is what dreams are made of.

It only takes 4 ingredients to make these Peanut Butter Sweet Potato Fries, and they are gluten-free, dairy-free, vegan and have no sugar!

Overhead view of a baking sheet with Peanut Butter Sweet Potato Fries

How to make Peanut Butter Crusted Sweet Potato Fries:

Making these is really simple with one thing to note:

Precook the sweet potatoes. 

Microwave the (cut) sweet potatoes before proceeding with the recipe. I find that microwaving the potatoes not only cuts down the baking time in the oven, but it also prevents the peanut butter from burning before the sweet potatoes are fully cooked!

If you don’t love the microwave, feel free to bake the sweet potatoes in the oven a little longer before adding the peanut butter!

Overhead view of a baking sheet with Peanut Butter Sweet Potato Fries

Store

Store leftovers in an airtight container in the refrigerator for up to 5 days. Do not freeze. Reheat in the oven set to warm or in the microwave.

Recipe FAQs

Can I make this recipe Paleo?

Yes, substitute almond butter, cashew butter or sunflower seed butter for the peanut butter.

Can I freeze this recipe?

No, I don’t suggest freezing these fries.

Peanut Butter Crusted Sweet Potato Fries: Substitutions

There are only four ingredients in this recipe people! But if you must tinker with it, here are a couple suggestions.

  • Peanut butter. Use a natural, creamy peanut butter that is liquid at room temperature for easy mixing. You can also use almond butter, cashew, butter or sunflower seed butter.
  • Olive oil. coconut and avocado oils can be used in place of olive oil.
Overhead view of a baking sheet with Peanut Butter Sweet Potato Fries

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Peanut Butter Crusted Sweet Potato Fries

Laura
Peanut Butter Crusted Sweet Potato Fries! A healthy recipe made with 4 ingredients! If you love peanut butter and sweet potatoes – you have to try this recipe! Gluten-free, dairy-free!
4.50 from 2 votes
Course Side Dish
Cuisine American
Servings 6 Servings
Calories 211
Prep Time5 minutes
Cook Time40 minutes
Total Time45 minutes

Ingredients 
 

Instructions 

  • Preheat oven to 425 degrees Fahrenheit.
  • Wash and dry sweet potatoes.
  • Cut sweet potatoes into very thin fries, or “matchsticks.”
  • Place cut sweet potatoes into a microwave safe bowl and microwave for 5 minutes. (If you do not have a microwave….toss the potatoes with olive oil and sea salt and bake for 10-15 minutes or until they become slightly soft. THEN toss with creamy peanut butter and continue baking according to the directions).
  • Remove from microwave and drain any excess water that may have been released (be careful it will be very hot).
  • Add 2 TBS olive oil to the potatoes and stir to coat.
  • Add 2 TBS peanut butter to the sweet potatoes and stir until evenly coated.
  • Add ½ tsp salt and mix until well combined.
  • Grease a large baking sheet with olive oil and spread fries evenly on the baking sheet.
  • Bake at 425 degrees F for 20 minutes.
  • After 20 minutes, stir/flip the fries and bake for an additional 20-25 minutes, stirring every 10 minutes until the fries are browned.
  • Transfer to a plate lined with a paper towel and serve immediately.
  • You can easily taste test and sprinkle a touch more salt on your fries right after they come out of the oven if you need to!

Notes

Store

Store leftovers in an airtight container in the refrigerator for up to 5 days. Do not freeze. Reheat in the oven set to warm or in the microwave.

Ingredient Substitutions

  • Peanut butter. Use a natural, creamy peanut butter that is liquid at room temperature for easy mixing. If you use a peanut butter that is firmer at room temperature, you will need to melt it before adding it to your fries. You can also use almond butter, cashew, butter or sunflower seed butter.
  • Olive oil. coconut and avocado oils can be used in place of olive oil.

Nutrition

Serving: 0.5cup | Calories: 211kcal | Carbohydrates: 33g | Protein: 3.7g | Fat: 7.7g | Saturated Fat: 1g | Polyunsaturated Fat: 1.7g | Monounsaturated Fat: 4.7g | Sodium: 105mg | Potassium: 217mg | Fiber: 4.5g | Sugar: 5.9g | Vitamin A: 26685IU | Vitamin C: 41.5mg | Calcium: 30mg | Iron: 0.8mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Did you enjoy this recipe? Have a question? Leave a comment below!

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Recipe Rating




40 Comments

  1. 4 stars
    I must have cut these too thin. They were McDonald’s fry thickness. A lot of them burned. I did precook in the microwave as directed. I will try them again but cut them thicker. The flavor was awesome. I made a dipping sauce with 1 part Annie’s organic mustard to two parts real maple syrup. Mmmm.

  2. 5 stars
    While I was making these, I thought, “hmmm I wonder how this will turn out…” But since I trust Laura so much with flavors, I persisted and I was very glad I did! My husband had a verrrrry strong positive reaction to them. Every time he ate another one he would spend the next 30 seconds expressing his thorough enjoyment of the flavor bomb that was exploding in his mouth. I also loved them. Such a surprisingly delicious new flavor. Definitely will become a regular recipe in our home!