Beer-Marinated Baked Sweet Potato Fries

I’ve wanted to share this recipe on the blog for the longest time. But we kept making these fries at times when lighting conditions weren’t optimal, and they don’t tend to have any leftovers. French fries marinated in beer is something that I NEVER would have thought of on my own, and I’m really glad that someone else did! They come out delicious every time and we tend to usually have beer in the fridge…

These baked sweet potato fries will surprise you with their crispiness and subtle beer flavor, all while being made with only a little drizzle of oil. I usually add minced garlic to these because I love the bits of garlic that get really toasted – even a little burned – in the oven. And if we have a quarter of an onion in the fridge, I’ll mince that up and add it, too. But you can also keep it simple with just beer, salt, and sweet potatoes. Or regular potatoes!

I’ve pretty much always used whatever beer we happen to already have. I would say that extremely dark beers might not taste as good, but otherwise, I don’t think it matters a whole lot. My understanding is that gluten-free beers will also work! If applicable to you, you’ll want to check Barnivore for a beer that is produced without the use of animal byproducts.

The one thing that you really DO need to do in order to get the best results from these, is to lay them out in a single layer on your baking sheet. I know it’s a pain because it stops you from making a million baked sweet potato fries at a time (if you’re anything like me, you’ll wish you had a million), but they just won’t get crispy if the baking sheet is crowded. If you like soft, limp fries then go for it (hey, some people do, I won’t judge). Generally I can get two medium-sized sweet potatoes’ worth of fries onto my two bigger baking sheets.

I hope that those of you with a long weekend are enjoying it to its fullest potential and experiencing some nice spring weather! Until next time!

5 from 1 vote

Print

Beer-Marinated Baked Sweet Potato Fries

Delicious baked sweet potato fries that are marinated in beer for a delicious flavor perfect for game day. Tossed with garlic and onion.

Course Appetizer, Side Dish, Snack

Cuisine gluten-free, vegan, vegetarian

Keyword baked sweet potato fries

Prep Time 15 minutes

Cook Time 45 minutes

Total Time 1 hour

Total Yield 2 servings

Calories Per Serving 255 kcal

Author Yup, it's Vegan

Ingredients

• 2 medium sweet potatoes skins intact, cut into sticks
• 1 to 2 bottles of beer of your choice (enough to cover the fries in your bowl)
• 1 to 2 tbsp grapeseed oil (or other high-heat oil)
• salt and pepper to taste
• 1/4 white or yellow onion minced
• 3 cloves garlic minced

Instructions

1. Toss together the cut sweet potatoes, garlic, and onion in a wide bowl, or baking dish. Pour enough beer over the potatoes to cover them. Let marinate for 30 minutes, stirring a couple of times.

2. Preheat the oven to 425 degrees Fahrenheit. Prepare two baking sheets lined with parchment paper or Silpat-style liners.

3. Drain out the beer, and toss the potatoes with a small drizzle of oil, just enough to lightly coat. (I used about 1 tablespoon).

4. Spread out the fries in a single layer on the baking sheets. Leave as much space between them as possible and utilize the full 2 baking sheets. Sprinkle salt and pepper over the top.

5. Bake for 25 minutes. Remove from the oven, and stir in the garlic and onion while flipping and agitating the fries. Return to the oven for about 20 more minutes, or until browned and crispy. Serve immediately.

Recipe Notes

For another delicious twist, toss the fries with Old Bay seasoning before serving.

Nutrition Facts

Beer-Marinated Baked Sweet Potato Fries

Amount Per Serving (1 half recipe)

Calories 255 Calories from Fat 63

% Daily Value*

Fat 7g11%

Sodium 80mg3%

Potassium 548mg16%

Carbohydrates 37g12%

Fiber 5g21%

Sugar 6g7%

Protein 3g6%

Vitamin A 18850IU377%

Vitamin C 6.6mg8%

Calcium 60mg6%

Iron 0.9mg5%

* Percent Daily Values are based on a 2000 calorie diet.

{get the pin}

Recipe adapted from Edible Perspective and the Taste Space. Shared on Healthy Vegan Fridays.

Like what you see here? Follow me on Facebook, Twitter, Pinterest, or Instagram to stay in the loop with my latest recipes!