Crispy (Baked) Sweet Potato and Carrot Shoestring Fries

So the first question is... do you have a spiralizer yet? (this is the one I use and love)

It takes regular vegetables and turns them into cute little noodles!! And it's a perfect way to get more veggies in your diet. My Creamy Red Pepper Alfredo over Zoodles (a fancy way to say zucchini noodles) was my #1 post last year! People LOVE them!! So when I saw Davida at The Healthy Maven spiralize potatoes (get the recipe), I knew I had to try it with my sweet potato and carrot fry recipe.  And, OMG, I'm so glad I did!

Sweet Potato and Carrot Shoestring Fries:

These were devoured in about 2 seconds flat by Dear Hubby and Babycakes. Who knew feeding them vegetables could be so easy?!

These fries are:

  • healthier because they're baked
  • crispy + curly
  • co-mingled, so you can't distinguish which are carrots and which are sweet potatoes
  • flavorful
  • perfect dipped in creamy ketchup
  • fun to eat

These sweet potato and carrot fries are the perfect side dish for these buffalo ranch veggie burgers, a regular burger, these sloppy joes, or seriously... just as a stand-alone afternoon snack!

So, no more lollygagging... it's time to go get a spiralizer and start making veggie noodles!!

Crispy Sweet Potato and Carrot Shoestring Fries

Crispy Sweet Potato and Carrot Shoestring Fries


Crispy (Baked) Sweet Potato and Carrot Shoestring Fries // via Nosh and Nourish


1 Sweet Potato (peeled)
4 large carrots
2 tablespoons Olive Oil
1 teaspoon Cornstarch
1 teaspoon Sea Salt
1 teaspoon Cumin
  juice from 1/2 a lime
2 tablespoons Ketchup (for dipping)
2 tablespoons Plain greek yogurt (for dipping)


  1. Preheat oven to 400 degrees.
  2. Spiralize (or julienne) the sweet potato and carrots.
  3. Combine the salt, cumin, and cornstarch in a small bowl. 
  4. In a large mixing bowl, pour the olive oil over the spiralized vegetables. Stir to coat evenly. 
  5. Stir in the spices. 
  6. Lay the veggies as flat as possible on a large baking sheet. Squeeze lime juice evenly over the top.
  7. Bake for 25 - 30 minutes, flipping halfway through, and watching to make sure they don't get too crispy. During the last 5 minutes, I removed the crispiest ones onto a plate, and used tongs to move around the fries so that each could have a turn near the edges. 
  8. Combine the ketchup and Greek yogurt to make a creamy dip for the fries!

Yields 3 Servings