Baked Sweet Potato Fries

There is a strange fact about myself that I typically keep hidden for fear of seeming unAmerican . . . I hate fries. French fries, steak fries, curly fries, potato skins. I hate them all, and I honestly can’t figure out the source of my aversion. I love potatoes and I love fried foods, but I can not stand fried potatoes. However, of all the various French fries, my arch nemesis is the sweet potato fry. I hate the flavor, texture, and pretty much everything else about sweet potato fries. HOWEVER, I know that I’m in a very small minority. Most people (and dogs too) seem to love the flavor of sweet potatoes, and their natural sweetness makes them a perfect flavoring for a dog treat.

You can simplify the prep work for this recipe by using a canned sweet potato puree. (It could also be labeled “mashed sweet potato”). If you decide to take this route, you don’t want to buy candied sweet potatoes, any sort of syrupy concoction, or pie filling. Be sure to look for 100% sweet potatoes on the can’s label.

It’s not that much more work to bake and mash the sweet potatoes yourself. Check out my Sweet Potato Treats post for step-by-step instructions.

Sweet Potato Fries

Sweet Potato Fries

Makes about 40 (2-inch) treats

 

1 cup mashed sweet potato or canned sweet potato puree

1 large egg

1/4 cup water

1 cup white rice flour

1 cup oat flour

 

  1. Preheat the oven to 350°F.

  2. Combine the mashed sweet potato, egg, and water in a bowl.

  3. In a separate bowl, combine the white rice flour and oat flour.

  4. Pour the flours into the wet ingredients, stirring with a rubber spatula to combine. Press the mixture together with your hands until it holds together in a ball of homogenous dough.

  5. Cut a piece of parchment paper to fit your baking sheet.

  6. Place the piece of parchment paper on the countertop, and use a rolling pin to roll the dough out into a sheet about 1/2 inch thick on top of the piece of parchment.

  7. Carefully transfer the parchment paper (with the sheet of dough on top) to your baking sheet.

  8. Bake for 12 minutes.

  9. Remove the baking sheet from the oven.

  10. Immediately (before the treats cool), use a fluted pastry cutter or a pizza cutter to make parallel cuts about 3/4 inch apart all the way across the sheet of dough. Next, working perpendicular to the cuts that you just made, make parallel cuts about 2 inches apart across the sheet of dough. These cuts should now form rectangular pieces measuring 3/4 inch by 2 inches that mimic the shape of French fries.

  11. Gently separate the pieces so that there is about 1/4 inch of space between them on the baking sheet and flip each of the treats over.

  12. Return the baking sheet to the oven for 6 to 7 minutes. The finished treats should be lightly brown and firm to the touch.

 

These treats are best stored in an airtight container inside the refrigerator.