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Oven Baked Sweet Potato Fries

Oven Baked Sweet Potato Fries


These oven baked sweet potato fries are so addictive! Wedges of sweet potatoes, tossed with oil, sprinkled with spices, and baked at high heat until browned and crispy at the edges.

Photography Credit:Elise Bauer

These. Are. So. Addictive.

And once you know how to make them, you will never have an excuse to not cook sweet potatoes again.

Those kids who won’t eat their veggies? Ha!

They’ll eat so many of these fries, their skin will turn yellow from beta carotene.

Munch. Yum. Munch. I’m still eating them in my mind. I brought these over for my father to try. I think he only got to eat one or two because he was also eating the rest of his dinner, the dinner I abandoned in favor of these.

How to Make Sweet Potato Fries

They’re really easy to make, too. Just peel a few sweet potatoes, cut them into wedges or rounds, toss with some olive oil, sprinkle with spices, and bake at a high temperature until lightly browned. So good!

How to Season Sweet Potato Fries

Sweet potato fries taste great with spices and seasonings such as chipotle powder, smoked paprika, Chinese five-spice, pumpkin pie spice, garam masala, or Cajun seasoning. But feel free to use what you like.

How to Tell When They’re Done

Sweet potatoes can take high heat, and you might see them and worry they’re burned. The browner they are, the crispier they will be, but there is a fine line between browned and burnt beyond edibility.

Even if they get really dark, they should still be good because of the natural sugars of the sweet potatoes caramelizing. But watch carefully to ensure that they don’t go from browned to burned.

Tips for the Best Sweet Potato Fries Ever

  • Try to cut them evenly so they all cook at about the same rate.
  • Preheat the oven with the baking sheet inside.
  • For best browning results bake only one sheet at a time.
  • For extra caramelization, sprinkle fries with a little sugar before putting in the oven.
  • Swap out half of the oil with melted butter for some extra flavor

LOVE SWEET POTATOES? CHECK OUT THESE RECIPES

  • Cider Roasted Root Vegetables
  • Grilled Sweet Potatoes
  • Crispy Sweet Potato Pancake Lettuce Wraps
  • Sweet Potato and Black Bean Tacos
  • Roasted Sweet Potato Quinoa Bowls

Updated January 27, 2020 : We spiffed up this post to make it sparkle! No changes to the original recipe.

Oven Baked Sweet Potato Fries Recipe

The baking times are approximate; it depends on how thick you cut the wedges or rounds of sweet potatoes. Try to cut them evenly so they all cook at about the same rate. For best browning results, bake only one sheet at a time.

For extra caramelization, sprinkle fries with a little sugar before putting in the oven.

For extra flavor, try swapping out half of the oil with melted butter.

Ingredients

  • 2 pounds orange fleshed sweet potatoes (yams), about 3 large ones
  • 3 tablespoons extra virgin olive oil
  • 1 1/2 teaspoons kosher salt
  • 1 to 2 tablespoons spice or spice combination of your choice: chipotle powder, smoked paprika, Chinese five-spice, pumpkin pie spice, garam masala, Cajun seasoning, etc.

Method

1 Preheat oven and roasting pan: Preheat oven to 450°F. (For more crispiness, preheat your oven to 500°F.) Place a roasting pan or heavy duty baking sheet (one that can take high heat) in the oven to preheat.

2 Peel and cut sweet potatoes into wedges: Peel the sweet potatoes and cut off the ends. Cut the potatoes in half lengthwise and then, if they are very long, in half crosswise. Cut each piece into 1/4 to 1/2-inch thick wedges. Alternately, you can slice the peeled sweet potato into disks either with a mandoline or a sharp knife.

3 Toss with oil, salt, spices: Put the sweet potatoes into a large bowl and add the oil. Mix well to combine. Sprinkle with salt and spices of your choice. Use your hands to mix well, so all pieces are coated with oil and spices.

4 Spread out onto preheated pan: Remove the preheated baking sheet from the oven. Carefully spread the sweet potatoes out in a single layer on the baking sheet. (Watch out, the pan is hot!)

5 Bake: Bake for 15 to 25 minutes. After the first 10 minutes, remove the baking sheet from the oven and use tongs to turn over all of the sweet potato pieces.

Return to the oven and bake for another 5 to 15 minutes, or until they are well browned.

Cooking time depends on the temperature of the oven (500F will need less cooking time than 450F) and the size and thinness of the sweet potato wedges.

The browner they are, the crispier they will be, but there is a fine line between browned and burnt beyond edibility. Even if they get really dark, they should still be good because of the natural sugars of the sweet potatoes caramelizing. So watch carefully.

Let cool for 5 minutes before serving.

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Sweet potato fries can be made two ways: you can fry them or you can bake them. Since we like to stick to the healthier side, we prefer to bake our sweet potato fries. Follow our oven baked sweet potato fries recipe and be rewarded with crispy, caramelized fries with tender middles.


About Sweet Potatoes:

Sweet potatoes are a sweet, starchy root vegetable. You&rsquoll see them in orange, white and purple. The orange variation is often referred to as a &ldquoyam&rdquo in the United States, but is not related to real yams in any way!

Sweet potatoes are distantly related to the common white potato. A lot of people turn to sweet potatoes for their nutritious value.


Making oven baked sweet potato fries is easier than you might think!

Seriously, don’t they look beautiful? I love the crispiness of these fries, and even the kids love them.

You know what else I love? Not having to stand over the stove frying these. Just pop them in the oven. Easy!


  • 3 medium sweet potatoes, 5" long
  • 3 tablespoons olive oil
  • salt and pepper (to taste)
  • paprika (1/2 teaspoon)
  • teaspoon garlic powder (1/2 teaspoon)

1. Wash and peel sweet potatoes. Cut into 1/4 inch slices.

2. In a large bowl, toss slices in olive oil until coated. Sprinkle with salt and pepper if desired.

3. Spread in a single layer on a baking sheet.

4. Bake at 425°F until tender and golden brown (about 20 minutes), turning occasionally to brown evenly.


Lazy Girl Tips

I prefer to leave the skin on my sweet potatoes. It is just easier, plus I like eating the skins. Feel free to peel yours if you choose.

I prefer to use parchment paper to line my baking sheet. I find this works much better than cooking spray at preventing the fries from sticking to the pan. Plus, it makes for super easy clean-up.

Tip: I buy my parchment paper in gargantuan sized rolls from Costco. It is WAY cheaper there than it is at my grocery store. You could try a silicon baking liner, or just use cooking spray if you don’t have any parchment paper on hand.


Crispy Oven Baked Sweet Potato Fries

Perfectly crisped baked sweet potato fries are crunchy on the outside and melt in you mouth creamy on the inside. Cooked in a healthy fat, this is a nourishing food that requires almost no ingredients and provides exceptional results!

Sweet potato fries have always been a favorite of mine.

And while I used to buy a big bag on the frozen food section (and still do occasionally for convenience), they often use some nasty vegetable oils I’d rather not eat since they are pro-inflammatory and often loaded with GMO’s

I have made more versions of these fries than I can shake a stick at, and let me tell you…regardless of the ingredients, it is the technique that has proven the key.

I have made this version of fries so many times now, I am very confident sharing it with you!

Crisp on the outside, soft and tender on the inside….these are perfect oven baked sweet potato fries!!

Sweet potatoes have been our perfect paleo carb for enduring energy on high activity days. We like to dip our fries in an almost paleo dip of my homemade mayo and Sriracha ( a spicy Thai chili sauce)!

It hard to believe such simple ingredients can yield such scrumptious goodies, but they do! Dig in!


How to make the best Oven Roasted Sweet Potato Fries?

  • Prep the spuds: Cut the spuds evenly into 1/4-inch wide strips. Then, soak the strips in cold water for at least half an hour.
  • Prep the oven: Set it to 425 deg F and be ready with your paper-lined baking sheet.
  • Coat: Drain and dry the strips. Toss them in olive oil. In another bowl, combine all the other ingredients except for the salt. Then, sprinkle this over the oiled spuds until the starch absorbs any excess olive oil.
  • Roast: Arrange the strips into a single layer on the baking sheet. Put the baking sheet in the preheated oven and cook for 15 minutes. Then, flip each strip to cook the other side. Cook for 15 minutes more until brown and crispy.
  • Serve: Let the fries rest for a few more minutes, season with salt, and then, serve while still warm.

What is the secret for crispy sweet potato fries:

The recipe described in this post is designed to give the crispiest fries due to the following:

  • Removing the starch: Soaking removes as much starch as possible in the spuds that can make them soggy if you skip this process.
  • Cooking with cornstarch: This removes the excess fat, leaving the strips just greased and not soaked. And just in any other fried food, this adds crisp.
  • Adding salt in the end: If you put it before cooking, it can draw out moisture which will make the result soggy. Hence, add it towards the end just right before you feast on them.

Now, they are no longer secrets! Go ahead and try this recipe.

Recipe Variations:

Here are some suggestions on how you can more oomph to this dish:

  • Add parmesan: Do this towards the last few minutes of cooking or add any other kind of cheese if you like.
  • Use other veggies: Follow this recipe but adjust the cooking time on carrots, yams, the regular spuds, or yucca root. They would all taste amazing!
  • Customize the seasonings: Feel free to leave out the smoked paprika or add more dried herbs and spices that you like. Or, use other mixes entirely like the taco seasoning recipe that I have on the blog.

Can you make them in advance?

As in any type of fries, this will get soggy later on if left out for too long. So, it is best to not store them cooked and serve them freshly roasted every time.

But to make ahead, you can prepare the spuds in advance. Do this by cutting into thin strips, boiling them for 5 minutes, drain and flash-freeze them for an hour.

Transfer into freezer bags and freeze until you want to serve them. There is no need to thaw, you can simply season them after freezing as usual, then, roast them in the oven.


Baked Sweet Potato Fries

Super crispy and perfectly seasoned Baked Sweet Potato Fries are only four ingredients away! You can even prep them ahead, making for an easy snack or side dish.

Ingredients

  • 3 large sweet potatoes
  • 1.5 tablespoons cornstarch
  • 2.5 tablespoons olive oil, divided
  • salt and fresh cracked pepper, to taste

Instructions

Preheat oven to 425°F. Line a large cookie sheet with parchment paper or non-stick aluminum foil.

Peel sweet potatoes and slice into fries. You want fries to be as even in width as possible for even cooking.

Place sweet potatoes in one of those giant size ziplocks and drizzle in 2 tablespoons olive oil. Shake like crazy to evenly coat. Then sprinkle in the cornstarch and shake, shake, shake.

Drizzle in the last tablespoon of olive oil and shake until cornstarch disappears. Sprinkle in the salt and pepper and shake one last time!

Lay out the sweet potatoes in a single layer and bake 25-30 minutes, flipping half way through. Serve immediately.


10 Tips for Actually Crispy Oven-Baked Sweet Potato Fries

I have been making homemade baked sweet potato fries for a long time. I love controlling the seasonings and knowing that they are baked instead of deep fried.

But, no one wants soggy fries. Not appealing at all. Over the years I have discovered some tips and tricks to help achieve the crispiest oven-baked sweet potato fries. I have ten tips to share with you in this post. Buckle up and get ready to learn all about oven-baked crispy sweet potato fries!

Tip #1: Cut them thin and even.

I opt for 1/4 inch thick spears. Any of the spears that are different should go on a different baking sheet so they can cook at a different length. Always cut the pointy tips off the sweet potato spears. The pointy tips will burn so be sure to square-off your edges. See below for an example of the tips starting to burn because they were not cut properly.

Tip #2: Give them an ice bath.

Yup! Soak them in a big bowl of ice water for 30 minutes minimum (60 minutes if you have the time). This helps to remove the excess starches and allows them to then crisp up in the oven. This step is critical.

After they are finished soaking, be sure to drain, rinse with fresh water and pat dry with a kitchen towel well. You do not want them going into the oven wet or they definitely will get soggy. Dry sweet potato spears are key!

Tip #3: Set your oven to 415 degrees convection.

This yields crispy but not burnt fries and the convection function allows them to cook evenly. I find with the convection setting the sugars from the sweet potatoes begin caramelizing sooner, creating crisp edges.

Tip #4: Use arrowroot starch.

The starch helps them to crisp up similar to how corn starch works. Toss them well in the arrowroot starch so they are evenly coated before you add the oil.

Tip #5: Only use a little oil.

If you use too much they will get soggy.

Tip #6: Salt AFTER they are done cooking.

Salt draws out the moisture from the sweet potatoes so you want to salt at the end once they are slightly cooled. You can add other seasonings prior to cooking (such as black pepper or garlic powder).

Tip #7: Space them out!

Do not allow the spears to touch or overcrowd the pan, otherwise they will steam.

Tip #8: What you cook them ON matters.

For best results line a baking sheet with a silicone baking mat (or parchment paper). Definitely do not grease a baking pan and put them directly on the baking pan without some barrier such as parchment paper as mentioned.

Tip #9: Bake for the right amount of time and flip!

Bake for 15 minutes then flip 180 degrees and bake another 10-13 minutes watching closely at the end. Flipping allows for even cooking and also when you open the door it provides an opportunity for the steam to escape from the oven that has built up in the first 15 minutes of cooking. Final cooking time will vary based on how many spears and how thick they are which is why watching closely at the end is so important. If you want to avoid having to flip the spears you can put an oven-safe wire cooling rack on your baking sheet and place the sweet potato spears on that. This allows the heat to cook around all sides of the spear at once so you do not have to flip them. If you do this, be sure to still crack the oven door about halfway through the cooking process to allow the steam to escape. Finally, you can invest in a copper crisper (not sponsored/affiliate link) and use this to ensure they cook evenly without having to flip the spears halfway through.

Tip #10: Allow them to rest before enjoying.

Allow them to rest in the oven or on the counter for 10 minutes before enjoying. They will crisp up as they cool. But don’t ignore them for too long or they will get cold. If you do reheat them, use the oven and not the microwave which can make them soggy. And don’t forget to salt at the end since you didn’t add the salt before baking.

With these ten tips in mind, you can say goodbye to soggy fries for sure! If you don’t have time for ALL these tips I would say the most important are how you cut them (tip #1), the ice bath (tip #2), salting them after (tip #6) and rotating (tip #9). I would love your feedback on how your sweet potato fries turn out using these methods. And please share any additional tips in the comments below. I’m always learning too!

This recipe is gluten-free, nut-free, refined sugar-free, soy-free, egg-free and dairy-free. If you give it a try, please let me know! Leave a comment below, rate it and tag your photo @eatingbyelaine and #eatingbyelaine on Instagram, Twitter or Facebook so I can see your fries!


Serving Suggestions

Serve these homemade sweet potato fries on their own as a snack or appetizer or as a side dish with any of these recipes:

Whether you eat your homemade sweet potato fries on their own or as part of a larger meal, dress them up! Here are a few of my favorite ways to serve them:

  • Sprinkle them with fresh herbs like finely chopped cilantro and/or parsley.
  • Toss them with spices after baking. Chili powder, shawarma spice , smoked paprika, or a sweet/spicy combo of cinnamon & cayenne would all be delicious.
  • Dress your fries in a cozy combination of minced rosemary and a little garlic powder.
  • Don’t forget to dip! Chipotle sauce is my dip of choice here, but I love sriracha mayo, ketchup, and mustard, too. For a totally different twist, try dipping them in chimichurri or tzatziki!

For more snacks and appetizer ideas , check out this post!