How to Make Baked Sweet Potato Fries

Learn how to make crisp sweet potato fries at home. Baked, not fried – so you can feel good about eating them! 

Learn how to make crisp sweet potato fries at home. Baked, not fried - so you can feel good about eating them!

I have a confession.

I am not only addicted to desserts; I have a serious obsession with sweet potato fries. Well, if we’re being honest – I have an obsession with ALL things sweet potato. Baked sweet potato wedges, sweet potato casserole, sweet potato chips, sweet potato chili, and my mom’s brown sugar glazed sweet potatoes. (<- my favorite thanksgiving side dish.)

I make baked sweet potato fries at home all the time. Since they’re baked and not fried, I feel good about snacking on them or serving them up with dinner. The “recipe” is so simple, I never thought to share it on my blog. But the time has come; I can no longer keep my love for these cinnamon-spiced fries a secret.

Learn how to make crisp sweet potato fries at home. Baked, not fried - so you can feel good about eating them!

{polish: Essie “For the Twill of It”}

The first step is to start with some sweet potatoes. The amount of potatoes depends on how many fries you want to make. For the two of us, I always use 2 very large sweet potatoes. Sometimes three, which makes a ton of fries. I’ve never complained about snacking on the extra sweet potato fries, that’s for sure.

If you’re baking for just yourself, I’d use 1 large sweet potato. If you’re making the fries as a side dish for a family of 4+, I’d use 1 small size sweet potato per person depending how hungry you are.

Baked Crispy Sweet Potato Fries. Easy, healthy, + cheap. | sallysbakingaddiction.com

Wash, peel, and chop the sweet potatoes up into french fry shapes with a very, very sharp knife. When I first started making these fries at home, the shapes of my fries were all over the place. I didn’t cut them very neatly at all. But I’ve picked up on french fry shaping; it takes practice. They all won’t be perfect.

I like to cut the fries to be a little thin. Not shoestring-style and not too thick. About 1/4 inch wide. Like so:

Baked Crispy Sweet Potato Fries. Easy, healthy, + cheap. | sallysbakingaddiction.com

Here’s a trick I’ve learned over the years:  toss your fries into a touch of cornstarch right after you slice them. This creates a very thin layer of coating and help the fries get crispy in the oven. To coat, toss the fries and cornstarch in a large bowl or throw both into a large ziplock bag and shake shake shake. The second option is obviously more fun. You want cornstarch to go onto the fries before the oil and the spices or else your fries will have large white lumps and taste like cornstarch.

After they’re coated with cornstarch, sprinkle with a touch of olive oil (or coconut oil) and cinnamon-sugar. The oil will help your fries crisp up in the oven.

Instead of coating in cinnamon-sugar, sometimes I sprinkle the fries with a touch of salt and cayenne pepper. Or just simply sprinkle with salt. The spice is totally up to you and what you like.

Baked Crispy Sweet Potato Fries. Easy & cheap. | sallysbakingaddiction.com

Learn how to make crisp sweet potato fries at home. Baked, not fried - so you can feel good about eating them!

Line the fries up on a Silpat or parchment paper lined cookie sheet. Try not to crowd them and make sure they have a bit of space in between each other. The less fries on the pan, the better. Too many fries shoved together and they’ll just steam – not bake.

Bake for 15 minutes at 400F degrees. Remove from the oven and flip them over. Bake for another 10-15 minutes. Make sure to rotate your pan during the bake times or else you may get some burnt ends. My oven has hot spots, so I always make sure to rotate the pan.

Here’s another trick that I learned after making my baked apple chips. Turn the oven off completely and crack open. Keep the baked sweet potato fries inside and allow to sit there for about 30+ minutes. Sitting in the oven as it cools down, rather than sitting at room temperature, will help your fries get crispier. The crispier, the better in my opinion!

Obviously you may not have time for that step, so it’s not mandatory. But I try to plan ahead so I have time. No matter what you do though, some fries will still be soft. There is just no way around it with sweet potatoes because of their moisture content. Using a couple of these tricks certainly helps in the crisp factor though.

Baked Crispy Sweet Potato Fries. Simple and healthy. Recipe by sallysbakingaddiction.com

Now it’s time to gobble them up.

Learn how to make crisp sweet potato fries at home. Baked, not fried - so you can feel good about eating them!

Learn how to make crisp sweet potato fries at home. Baked, not fried - so you can feel good about eating them!

I love making these because sweet potatoes are (1) cheap (2) readily available year-round (3) nutritious (4) don’t spoil quickly (5) easy (6) delicious.

The second I was finished with this photoshoot, I downed the fries in minutes. I honestly don’t even think I took a breath of air. I could live on sweet potato fries for the rest of my life. I love their crispy ends and soft centers!

Learn how to make crisp sweet potato fries at home. Baked, not fried - so you can feel good about eating them!

PS: Did you know that 1 sweet potato contains over twice the amount of vitamin A you need for the day? Yeah. And trust me, it’s easy to eat more than one sweet potato worth of these fries!

Follow me on Instagram and tag #sallysbakingaddiction so I can see all the SBA recipes you make. 

Print

Baked Sweet Potato Fries

  • Author: Sally
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 1 hour, 15 minutes
  • Yield: serves 2-4
  • Category: Appetizers
  • Method: Baking
  • Cuisine: American

Description

Crispy edges, soft centers, nutritious, and delicious. Baked, not fried – so you can feel good about eating them! 


Ingredients

  • sweet potatoes – 1 per person
  • 2 teaspoons of cornstarch per large potato
  • 1 Tablespoon of olive oil (or coconut oil) per large potato
  • spices: cinnamon-sugar or salt, cayenne, curry, pumpkin pie spice, garlic – anything you please

Instructions

  1. Preheat oven to 400°F (204°C). Line a large baking sheet with parchment paper or a silicone baking mat.  2 large sliced potatoes are usually too crowded on 1 sheet, but it depends on their size. You may need an additional sheet. Set aside.
  2. Wash and peel the potatoes. Cut off the ends. With a *very* sharp knife, cut the potatoes into thin slices about 1/4 inch wide. Place in a large bowl or ziplock bag and toss with cornstarch. You want a nice thin coating. Pour the potatoes into a strainer to get rid of any extra cornstarch. Discard the extra cornstarch out of the mixing bowl too. Place potatoes back into the bowl and add the olive oil and seasoning(s) of choice.
  3. Line the sweet potatoes onto the baking sheet. Try not to crowd them or else they won’t bake, they’ll just steam. Bake for 15 minutes. Remove from the oven and flip. Place back into the oven for 10-15 more minutes. Make sure to rotate the pan to avoid uneven browning. Don’t fret if the edges are a little brown, they will taste more caramelized than burnt.
  4. Turn the oven off and keep the fries inside as the oven cools down for about 30 minutes. This step will help the fries get crispier. Enjoy immediately.

Keywords: baked sweet potato fries

Learn how to make crisp sweet potato fries at home. Baked, not fried - so you can feel good about eating them!

191 Comments

  1. I love this post! I have been eating sweet potato fries now for a while, but can’t ever seem to get them crispy enough. I love your idea of adding the cornstarch to help get them crispy, so I will be giving this a try soon!

  2. Sally you’re freakin’ me out. I only just recently fell in love with sweet potato fries, and BOOM a post.
    I too love ketchup. Fries are merely a delicious transport for the ketchup to get to your mouth.

  3. Love, love, just love sweet potato fries, I have introduced them to so many people and they all love them too. One place served them with a side of marshmallow creme. We tried it but it was too weird (understand the concept that they were thinking of sweet potato casserole) but prefer something savory with my sweet potato fries. Honey mustard is my fav. I only use ketchup as an ingredient I don’t care for it at all. Now my grandson has a t-shirt you would love: “I put ketchup on my ketchup”.

    1. I neeeeeed that t-shirt, Kay. Seriously NEED it! I have to search for something like it online haha! And marshmallow creme – I do understand the concept but I’m not sure I’d like it very much.

  4. So loving this! Especially how crispy your fries turned out – almost like shoestrings! When I saw you adding spice I thought, at first, that you would be using Old Bay, but you know I’m thrilled to see that you ended up with cayenne! Such perfect French fries!

    P.S. The new site design is just so fantastic, Sally!

      1. Finally made these last night Sally, they were divine! Thank you for such a thought out and caring recipe

  5. I love your recipes! Keeping them coming, even if they are not a dessert!

    Having said that, you crack me up! I love reading the story of each recipe and how it unfolds. And most times, I am chuckling at something you wrote. Thanks for making me smile!

  6. Wow, these look unbelievably amazing! I LOVE sweet potato fries (with extra salt!). And raspberry sauce for dipping them in; so. good.
    I’ve been wanting to make sweet potato fries (the baked kind) at home for a long time, now. but I’m so slow and lousy at planning that usually all the sweet potatoes are gone and eaten before I can get to them. haha!
    I didn’t know that trick about the cornstarch; I’m going to have to remember that. 😉 Thanks, Sally!
    Pinned!

  7. I just bought a giant bag of sweet potatoes! IT’S LIKE FATE! heehee. Sally, I love that these are baked – one because I’m afraid of frying and two because then I can eat a milllliiioooon. 😀

  8. Have you ever tried coating them in any type of flour as opposed to cornstarch? I am wondering if that would work as well… I am also trying to avoid going to the grocery store tonight since I am out of cornstarch 🙂 Thanks!

    1. Hi Kristin! I haven’t tried coating them in flour. Though you can certainly try it! Make sure ot coat them very lightly. Hope you enjoy!

  9. Instead of ketchup, I enjoyed this mix for dip at a local bar. So simple. Mix about 4 TBP. of honey with just a small amount of your favorite BQ sauce. It is wonderful !!!!!

  10. I’m always looking for the perfect sweet potato fry recipe where they arent soggy! These look great – cant wait to try them!

  11. It’s getting kind of scary how many things we are both addicted to… I think I consume more sweet potatoes than anyone I know, and fries are one of the best forms to enjoy them in. This is such a great method Sally!

  12. Love sweet potato fries – I could eat all this for you! You wouldn’t believe how many sweet potatoes we go through every week. I eat one almost everyday – different kinds – they are just hearty, healthy, and yummy. Sweet potato fries are heavenly and your recipe sounds easy and delicious.

    1. I thought I ate a ton of sweet potatoes but I think you have me beat, Monica! Happy you love them too. Hearty & healthy – you are very right about that!

  13. These pictures are so awesome Sal! Love the first one particularly, as you get to see the curly, crispy fries in all their glory. I am a sucker for sweet potato. Mmmm. I make sweet potato fries regularly but never as thin as this… I’m going to convert to thin and curly! 🙂

  14. Love the cornstarch trick–I’d never heard of it before, and I’ve been making these bad babies (at least I thought I was) for years now! You might try tossing them in a maple syrup-honey-cinnamon-chili powder mix, then coating the fries briefly before tossing them onto the pan. They are WONDERFUL (I’ll have to post the recipe for it sometime)! Yum for sweet potatoes!

  15. I love seeing savory recipes from you between all the (fabulous) cakes and cookies, Sally! These fries look totally delicious. Love your trick with the cornstarch. So THAT’S how you do it!

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