Alexia Sweet Potato Fries: Baked and Delicious

I love sweet potatoes. And sweet potato fries? The ones that are slightly sweet, slightly salty and a lot crispy? Well, those are pretty much like snacking kryptonite to me. Put a pile of them in front of me with a little ketchup (bonus points if it’s ketchup mixed with a little sriracha), and I’m in sweet-potato heaven. So when a box of frozen Alexia Sweet Potato Fries With Sea Salt arrived here at FBE HQ, it didn’t take long for me to dive in and try them.

First thing I noticed—and liked—was that the packaging looks like a potato chip bag. Cute touch.


And the nutrition facts? Not bad. For fries, a 12-fry serving gives you 140 calories, 5 grams of healthy fat, 3 grams of fiber, 6 grams of sugar and 1 gram or protein, plus lots of vitamin A and some potassium. Also, really digging that these are pretty low in sodium for a convenience product that actually has “salt” in the title. And the ingredient list isn’t too long or freaky—Alexia boasts that they’re all-natural and are made specially with U.S. grown sweet potatoes.


They’re super easy to make, too. Just place your frozen fries on a baking sheet and bake away at 425 degrees.


At about 10 minutes, stop to flip them, bake for another 10 minutes, and then you get something a little like this. Or actually, exactly like this.


With that addictive sweetness that sweet potatoes are known for, these fries are delicious. Not overly salty at all, they really let the sweet potato shine. I recommend baking them until they’re nice and crispy so that they have that wonderful French-fry crunch when you bite into them, followed by a softer, sweeter inside. Beware: It’s super easy to eat more than one serving. They’re super yummy!


At about $3 to $4 a bag, these make for a perfect quick and easy side dish on a busy weeknight. Pair them with a salmon burger and a side salad or veggie, and you have one wonderfully delicious and healthy meal. Good for families, nights when you’re rushed or simply when you have a hankering that can only be cured by more sweet potato!

Any other sweet potato fry fans out there? Let’s hear it for the sweet potato! —Jenn


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