Duck Fat Purple Sweet Potato Fries

We make sweet potato "fries" at least once a week around these parts. I say "fries" in "air-finger-quotes" because technically we bake them, but I use a generous-enough portion of healthy fat in the pan to make them feel as satisfying as their not-so-healthy deep-fried cousins.

They're great with almost any meal, and we make a big enough batch to have leftovers for snacks later or to throw an egg on top of in the morning!

And since we just snagged a jar of the newest flavor of Chosen Foods Avocado Oil Mayo - Black Garlic - I had to make a batch just for eating with this earthy, pungent dip!

You can use any type of heat-stable, cooking fat for this recipe: coconut oil, bacon fat, beef tallow, and avocado oil are all great due to their high smoke-point. Duck fat lends a particular crispy-on-the-outside texture and mild flavor that I love for these. (I like this brand.) You can also use any old sweet potato or yam, but I just love the purple color and sweetness of these when they come around in fall!

Purple Sweet Potato "Fries"

Duck Fat Purple Sweet Potato Fries

(serves 2 - double the batch if you want leftovers!)



1 large sweet potato or yam

2 Tablespoons duck fat

1 Tablespoon diced fresh rosemary

flake salt & ground pepper to taste

optional diced parsley to garnish

Avocado Oil Mayo for dipping sauce - if you can't find a flavored variety, try mixing 1/3 cup plain mayo with 1 teaspoon fresh diced or powdered garlic, and juice of 1/2 lemon to make an aioli! Remember to use a mayo that only uses healthy oils - no canola or soybean! 



  • Preheat oven to 375 degrees
  • slice the sweet potato into 2-3 inch lengths, about 1/4 inch thick
  • toss the fries in a bowl with the warmed/melted duck fat to coat, and sprinkle with rosemary, salt & pepper. Place on a large sheet pan and bake for 20-25 minutes.
  • Remove from oven, testing for desired done-ness, and serve with mayo/aioli and a sprinkle more of parsley and salt!


Purple Sweet Potato Fries

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