Appetizer
Camote Fries (Sweet Potato Fries)
About this dish
Unleash your inner whimsy with these camote fries! A Filipino favorite that brings a touch of purple magic to your table—thinly cut sweet potato strips, tossed in a little oil and rock salt, then baked until perfectly crisp.
Serve them with a zesty dip for an irresistible snack or side dish.
Ingredients
UK and US measurements are both included for every recipe.
sweet potatoes (camote), peeled
vegetable600 g
Imperial measurement: about 1¼ lbs
coconut oil or vegetable oil, melted (if solid)
fat30 ml
Imperial measurement: 2 tbsp
fine sea salt
spice1/2 tsp
freshly ground black pepper
spice1/4 tsp
smoked or regular paprika (optional, for color)
spice1/4 tsp
Method
Preheat oven and prepare baking sheet
5 min oven preheatPreheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper or a silicone mat for easy cleanup.
Cut the sweet potatoes into fries
10 minPeel the camote (sweet potatoes) and cut them into even, thin strips—about 1/2 inch (1 cm) thick and 3 inches (7.5 cm) long. Try to keep the strips uniform so they cook evenly and crisp up nicely.
Season the fries
2 minPlace the cut strips in a mixing bowl. Drizzle with the melted oil, then add sea salt, pepper, and paprika if using. Toss everything together with your hands until the fries are evenly coated.
Arrange on baking sheet
2 minSpread the seasoned fries in a single layer on the prepared baking sheet. Don't overcrowd them—leave a little space between each fry so they roast, not steam. If needed, use two baking sheets and alternate racks halfway through baking.
Bake the fries
25 minPlace the baking sheet in the preheated oven and bake for 20–25 minutes, flipping halfway through. Bake until the fries are slightly browned and crispy on the edges, and tender in the center.
Cool and serve
2 min cool time. Serve after cooling.Let the camote fries cool on the baking sheet for about 2 minutes—they'll become even crispier as they cool. Transfer to a serving platter and serve warm with your favourite dip (try a lemony mayo-calamansi dip or garlic aioli).
Equipment
- Baking sheet
- Parchment paper or silicone baking mat
- Sharp knife or mandoline slicer
- Mixing bowl
- Spatula for flipping
- Cutting board
Nutrition facts
Tips
- For extra crispiness, soak the cut fries in cold water for 30 minutes before seasoning to remove excess starch, dry them very thoroughly after.
- Don't skip flipping the fries halfway through—it's the secret to even browning on both sides.
- Feel free to swap coconut oil for another high-heat cooking oil like avocado or grapeseed if the coconut flavour doesn't suit your fancy afternoon snack.
- If you love an earthy kick, add a pinch of ground black pepper or smoked paprika to the salt mix.
Serving suggestions
- Serve the camote fries immediately as a snack with a side of garlic aioli, spicy ketchup, or creamy California roll dip.
- For.
- For a Filipino-style approach, try it with a side of seasoned vinegar dip or banana ketchup.
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Recipe by
Liza Villanueva
Specialises in Filipino cuisineLiza makes ube halaya that has healed family rifts. She believes purple is a flavor.
Describe yourself in three words: Cheerful, whimsical, loves purple.