Oven Baked Sweet Potato Fries

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 that won’t eat their veggies? Hah. They’ll eat so many of these fries their skin will turn yellow from beta carotene.

Munch. Yum. Munch. Yum. I’m still eating them in my mind. I brought these over for dad 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.

They’re really easy to make too. Just cut them into wedges or rounds, toss with some olive oil, sprinkle with spices, and bake at a high temperature until lightly browned. We dust them with just a little sugar too, to help caramelize the edges. So good!

Sweet Potato Fries

Oven Baked Sweet Potato Fries Recipe

  • Prep time: 10 minutes
  • Cook time: 30 minutes
  • Yield: Serves 4-6 as a side dish

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. Why the sugar? To help with the caramelization and to intensify the sweetness of the fries, but you can easily leave it out if you want.



  • 2 pounds sweet potatoes, about 3 large ones
  • 1/4 cup olive or other vegetable oil
  • 1-2 Tbsp sugar
  • 1 Tbsp salt
  • 1-2 Tbsp spice or spice combination of your choice: chipotle powder, smoked paprika, Chinese five-spice, pumpkin pie spice, garam masala, Cajun seasoning, etc.


1 Preheat oven to 450°F. (For more crispiness, preheat your oven to 500°F.)

2 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 wedges. Alternately, you can slice the peeled sweet potato into disks either with a mandoline or a sharp knife.

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

4 Spread the sweet potatoes out in a single layer on a baking sheet; the oil they are coated with should keep them from sticking to the pan. If you are trying to cut fat, reduce the oil to 2 Tbsp and use a non-stick coating on the baking sheet. (Note: a commenter has recommended putting them on a wire cooling rack on top of a baking sheet, so that the oven air circulates around the sweet potato pieces and you don't have to turn them in the next step. Another commenter recommends preheating the baking sheet, to help the fries get crisp.)

oven-baked-sweet-potato-fries-method-1 oven-baked-sweet-potato-fries-method-2

5 Bake for a total of 25 to 30 minutes. After the first 15 minutes, remove the baking sheet from the oven and turn over all of the sweet potato pieces. Return to the oven and bake for another 10-15 minutes, or until they are well browned. Let cool for 5 minutes before serving.

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Showing 4 of 109 Comments

  • Elizabeth Blunt

    I like the look of this, but feel a bit uncertain about the sugar in the recipe, since the sweet potatoes we can buy here in the UK are quite sweet already. This may be a European prejudice against sweet-tasting vegetables, but would it spoil the recipe to reduce or leave out the sugar?

    You can easily leave it out. ~Elise

  • Elie

    These are delicious with garlic mayonnaise as an alternative to over-sweetened ketchup. At Tides, the little bar-with-food I run in Monrovia, we just add chopped fresh garlic to store-bought mayonnaise, but if we had fresher eggs, I’d want to make my own…

    Delicious! And *so* addictive…

  • Lydia (The Perfect Pantry)

    Ah, now I know why my sweet potato fries never look as gorgeous as yours do — the sprinkling of sugar definitely brings out that crusty caramelization. I make mine without sugar, and while they’re delicious, they don’t have that star quality that yours have.

  • Bill Ryan

    When we make these, we place a sheet of tin foil (shiny side up) on the bottom of the cookie sheet and place a cooling rack over it. We then place the sweet potato pieces on the cooling rack. In this way we avoid having to turn the pieces half way through the baking process and clean up is much easier. I’m all about much easier.

    Great idea, thanks! ~Elise

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