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Sweet potato fries are oven-baked for maximum flavor without added fat and calories.
Made with just a few simple ingredients, including sweet potatoes, olive oil, and seasonings, these fries are the perfect addition to any meal from a juicy steak to a burger.
The best part? These fries are not only delicious, but they’re also a healthier alternative that’s easy to make!
How to Cut Sweet Potato Fries
To Peel or Not to Peel? Personally, I choose not to peel the potatoes, as the skins contain nutrients and add great texture to the fries. However, if you prefer peeled fries, feel free to peel the potatoes.
Cutting Sweet Potatoes: When it comes to cutting the fries, unlike oven fries with baking potatoes, it’s important to avoid cutting the sweet potatoes too thin. This can cause them to burn before they become crispy. Sweet potato fries can be cut into sticks or wedges, I find that cutting them into 1/2-inch wedges gives the best results.
How to Season Sweet Potato Fries
I’ve tried countless ways to make baked sweet potato fries and really, less is more. Keep things simple and skip the addition of unnecessary ingredients like cornstarch. Simple is best and be generous with the oil!
The recipe below is simply seasoned with sea salt and pepper. Add other seasonings like chili powder, garlic powder, smoked paprika, or a small pinch of cayenne pepper. Mix it up with Tex-Mex spices like taco seasoning or fajita seasoning.
Love sweets? Sprinkle with a bit of cinnamon and ginger to boost the sweetness.
How to Make Sweet Potato Fries
Scrub the potatoes and slice them into wedges. Once the fries are cut, just follow these steps:
- Toss with oil and seasonings (per recipe below).
- Place the fries skin-side down in a single layer on parchment-lined pans. (This is a bit tedious but makes the best fries, I use this method with potato wedges too).
- Bake at 450°F for 35-40 minutes or until golden brown.
Dipping Sauces
Sweet potato fries make a great snack or party finger food, so add a dipping sauce or two in additon to ketchup!
Tips for The Best Baked Sweet Potato Fries
- Use high heat.
- Don’t cut them too thin, I find sweet potato wedges cook the best.
- Soak them in cold water for at least 30 minutes if you can to remove excess starch. Drain and pat dry with a towel before tossing in oil.
- Don’t crowd the pan. If you can, use two baking sheets or do batches.
- Place the fries on the baking sheet skin side down (so they’re standing upright) for the best results.
- Line the baking sheets with parchment paper.
- Keep in mind, you’ll never get the same crisp baking sweet potato fries as you would deep frying them (as you get in a restaurant)!
French Fry Favorites
Did you make these Baked Sweet Potato Fries? Leave us a comment and a rating below!
Baked Sweet Potato Fries
Equipment
- Baking Sheet x2
Ingredients
- 2 pounds sweet potatoes small
- 2 tablespoons olive oil
- ½ teaspoon seasoned salt or to taste
- ½ teaspoon black pepper or to taste
Instructions
- Preheat the oven to 450°F. For best results, line two baking pans with parchment paper.
- Cut the sweet potatoes into ½-inch wedges. In a large bowl, toss them with olive oil, salt, and pepper. Be sure each wedge is well coated.
- Place the wedges on the prepared sheet pan, skin side down, making sure not to overcrowd them.
- Place one baking pan on the lowest rack in the oven and the second baking pan in the top ⅓ of the oven.
- Bake until golden brown, about 35-40 minutes, switching the placement of the pans after 15 minutes.
Notes
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Appetizer, Side Dish
Cuisine American© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
Yumm these were delish!!
Mine completely burned before I even did the full time :(
Oh no, I’m sorry to hear that. Did you cut them into ½ inch wedges? If they are smaller, they can burn more easily.
Epic fail…not only did the fries not crisp up, they burned
Oh no, I’m sorry to hear that Linda. Did you cut them in ½ inch wedges? If they are smaller, they can burn more easily.
I love sweet potato fries but I never make them at home because they always turns out soggy. These though turned out perfectly crisp and delicious! SWP Employee
Do you leave the skins on ? it looks like it in the picture but aren’t they tough? I love Sweet potato fries but haven’t tried skin-on before!
We did leave the skins on and loved the texture it provided. You can peel them if you prefer though.