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. Yum. 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
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- Grilled Sweet Potatoes
- Crispy Sweet Potato Pancake Lettuce Wraps
- Sweet Potato and Black Bean Tacos
- Roasted Sweet Potato Quinoa Bowls
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.
- 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.
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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