AuthorE. Gluten
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Yields1 Serving
 3 Medium Sweet Potatoes
 4 tbsp Canola Oil
 1 tsp Garlic Salt with Parsley*If you don't own this combination of spices, use 1 tsp. garlic salt and 1/8 tsp. parsley.
 ½ tsp Chili Powder
 2 tsp Lawry's Seasoned Salt
1

Preheat oven to 425°.

2

Peel sweet potatoes and cut them in them into long, thick slices. (Don't cut them too thin because they tend to shrink in size.)

3

In a large bowl, mix oil, garlic salt, chili powder, and seasoned salt. Place cut sweet potatoes into a bowl; toss gently until potatoes are covered evenly.

4

Spray a large cookie sheet with nonstick cooking spray. Spread sweet potatoes evenly onto pan.

5

Bake 35-40 minutes or until potatoes are golden brown. If you want them a little crunchy, broil them for the last 3-5 minutes. Make sure you watch them closely so they don't burn.

Serve with ketchup or ranch dressing.

Ingredients

 3 Medium Sweet Potatoes
 4 tbsp Canola Oil
 1 tsp Garlic Salt with Parsley*If you don't own this combination of spices, use 1 tsp. garlic salt and 1/8 tsp. parsley.
 ½ tsp Chili Powder
 2 tsp Lawry's Seasoned Salt

Directions

1

Preheat oven to 425°.

2

Peel sweet potatoes and cut them in them into long, thick slices. (Don't cut them too thin because they tend to shrink in size.)

3

In a large bowl, mix oil, garlic salt, chili powder, and seasoned salt. Place cut sweet potatoes into a bowl; toss gently until potatoes are covered evenly.

4

Spray a large cookie sheet with nonstick cooking spray. Spread sweet potatoes evenly onto pan.

5

Bake 35-40 minutes or until potatoes are golden brown. If you want them a little crunchy, broil them for the last 3-5 minutes. Make sure you watch them closely so they don't burn.

Serve with ketchup or ranch dressing.

Gluten Free Sweet Potato Fries