Spiralized Garlic-Paprika Sweet Potato “Fries”

Spiralized Garlic-Paprika Sweet Potato "Fries"

I’m going to be honest. If you want shoestring potato fries cooked to crunchy perfection, you’re gonna have to fry ‘em.

Some things you just can’t work around. They must be fried!

However, I’ve developed a recipe that’s as close as possible to the “real deal” and there’s a trick (it’s in the process.)

Spiralized Garlic-Paprika Sweet Potato "Fries"

The trick? Use the Inspiralizer.

No, really. Blade D yields a noodle that’s between a spaghetti and an angel hair and it’s the ideal size for making shoe string fries!

Just sayin’.

Spiralized Garlic-Paprika Sweet Potato "Fries"

The other trick? After 10 minutes, you amp the heat up to 425 degrees and after 3-5 minutes, start watching your noodles every minute. If pieces begin to burn, give them a light toss. If they do burn, that’s okay – you can always clip them off before you serve or enjoy yourself.

Honestly, the last 5 minutes of the cooking process are crucial. As long as you commit to opening the oven and checking them out, you’re good. I suggest using mini pasta tongs or even just a fork to move them around so they don’t burn.

Spiralized Garlic-Paprika Sweet Potato "Fries"

As long as you do that, you’ll get as perfect-as-possible shoestring potato fries.

Another trick? Let them cool off a bit. When they cool, they crisp up a little bit. Not much, but a little bit.

In the end, if they aren’t as crispy as you like, just switch your gameplan and instead of eating them like fries, top them on a burger or a salad as a healthy superfood garnish!

Spiralized Garlic-Paprika Sweet Potato "Fries"

The paprika and garlic add some serious fancy burger-joint flavor. They’re addictive! Plus – check out that Vitamin A dosage (201% of your recommended serving amount – heck, yea!)

I love sweet potato fries with ketchup and I know many don’t, but I do. I love Tessemae’s date-sweetened ketchup, if you’re looking for a healthy ketchup option and want to ditch the Heinz (although how good is Heinz?!)

Have you tried making sweet potato shoestring fries? What have your results been like?

Nutritional Information & Recipe


4.3 from 3 reviews
Spiralized Garlic-Paprika Sweet Potato "Fries"
Prep time: 
Cook time: 
Total time: 
Serves: 2
  • 1 sweet potato, peeled, Blade D*
  • 1 tablespoon extra virgin olive oil
  • salt, to taste (make sure you're using a sea salt grinder - makes such a difference)
  • 1 teaspoon paprika
  • 1 teaspoon garlic powder
  • *If you don't have the Inspiralizer, use the smallest noodle blade on your version
  1. Preheat the oven to 400 degrees. Spread the noodles out on a large baking tray and drizzle with the olive oil. Toss the noodles together gently with your fingers, coating the noodles in the oil. Season with salt, paprika and garlic powder.
  2. Roast for 20 minutes, tossing halfway through (gently - be careful not to break the tender noodles!)
  3. After 15 minutes, make sure to check the noodles to prevent burning. If starting to burn, toss those pieces gently.
  4. Serve, discarding any completely burnt pieces, with favorite dip or ketchup.


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  1. Yum!

  2. Hi Erin!
    I’m loving your recipes. They are “inspiring” me to try to make many dishes that I might never have tried. Only a little glitch with your sweet potato fries recipe. You forgot the instruction to “ramp up” the heat to 425 after 10 minutes. I’ve made these before and love the difference in textures between the not-so-cooked sweet potato and the very-cooked sweet potato. Thanks for all the great recipes!

    • Yikes! I was looking at Erin’s comment and accidentally wrote her name! Please fill in Ali for me. Mea culpa.

  3. This spiralizing cooking method works really well for celery root too!

  4. Trying these tomorrow … With… Any more ideas? What can I serve them with?

  5. Made these tonite for the grandkids. Also put on some Parmesan cheese. Then cooked in the airfryer. A little too salty, but otherwise came out very well. Total of ten minutes cooking time.

  6. Made these tonight. So yummy! Thanks for the D blade recommendation. Took my weekly sweet potato fry night from good to awesome!

  7. Looks delicious and healthy as well…will try it for sure.

  8. Looks delicious & healthy as well…will try it for sure. Thanks for sharing.

  9. These sweet potato fries look incredible and I am so obsessed with their pigmented colour. I have to try out the recipe!

  10. I’m making these again tonight – so much better than the last recipe I tried. I love that there’s more cooking area when they’re inspiralized – and the spice mixture kicked them up a notch! Thanks!

  11. Hmm these look delicious, thanks for posting up this recipe, looks quite simple to make.


  12. With my standard wavy edge sweet potato fries I get best results using parchment as the pan liner. Anyone ever compare foil, parchment, silpat, or just baking pan? What were the results?

    I’m looking forward to spiralized SPF’s!

    • Definitely parchment paper!! My fries always stick the the foil. I’ve never tries to cook them directly on the pan. I hate washing up!! :)

  13. I dust the sweet potato fries with cornstarch then drizzle with olive oil. The corn starch makes them super crispy.

  14. Wow, Amanda! I never heard of dusting with cornstarch. I’m going to try that! I like spiralizing multiple root vegetables and mixing them all together. I have done sweet potatoes, white potatoes, celery root, carrots, parsnips, What amazing taste sensations! And I love topping them all with smoked paprika!

  15. Debra Robert :

    general question regarding spiral potato fries.
    I have noticed tons of recipes for baking.
    My question is — why not broil? Would that not get ‘better’ results?

    I have yet to experiment – but wondered why not a popular solution? :)
    happy to be newly inspiralized —


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