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. |

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. |

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. |

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

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. 

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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


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


  • 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


  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!


  1. HOOOLY SMOKES. So I have loved sweet potato fries ever since I had them at applebees a few years ago and I just made these. MAN ARE THEY DELICIOUS!! I didn’t add any sugar, since I like my food with as little sugar as possible, and made them with just cinnamon. They made my house smell amazing and they taste JUST the way I want them too. Oh my gosh..thanks so much!

    1. Jess I am so glad you made these – AND that you loved them too! Thanks for reporting back. 🙂

  2. Irina @ wandercrush says:

    Argh, yours look so perfectly crispy! I swear I’ve made sweet potato fries about 5 different times with 5 different sworn tricks and tips for maximum crispiness… all without avail! I’ll have to follow this recipe to a T, though, since the proof is in the photos 😮

    1. Let me know how you like them Irina! Thanks!

    2. Are your baking soda and cream of tartar up to date? And did you use a silicone baking mat by chance? They prevent spreading.

  3. Ashley @ Kitchen Meets Girl says:

    Oooh, definitely trying out that cornstarch tip! I’m not big on the ketchup, but my husband is…I think he uses nearly half a bottle each time we make fries!

    1. Half a bottle of ketchup = yes. lol!

  4. Sally, I LOVE your tips for making sweet potato fries–I also make them all the time, though they’re not as restaurant-worthy as yours 🙂

    I love seeing the occasional healthy dish from you! Have you gotten many requests for a post on what you eat on a daily basis? I for one would love to see how you stay so fit and skinny while baking all.the.time! I know you say you eat clean aside from baking and you run a lot but how do you keep from gaining weight when you’re surrounded by baked goods all the time??

    1. Erika, one of my favorite things about baking is sharing. I grew up with my grandma and mom who both loved sharing their goodies and I picked up on it. I love to bake for others and hope to open a bakery someday. So while I do test all of the recipes coming out of my kitchen, I like to share them with test tasters, neighbors, family, etc. But some recipes I hoard for myself, like all the healthy stuff!

      1. Oh that’s awesome! I would LOVE to visit your future bakery someday!! And good tip–I’m sure everyone around you absolutely loves you 🙂

  5. Erin @ Texanerin Baking says:

    I’ve been trying to make crispy sweet potato fries for the last few months. They never work out. 🙁

    One trick that’s getting me there is soaking the potatoes after cutting them up. Have you tried that? It makes a big difference! Your version already looks perfect, though. 🙂

    1. Hi Erin! Yes, I have tried that – didn’t really notice that much a difference though. Maybe I didn’t soak long enough.

  6. I was literally taking out sweet potatoes to bake them when I saw this on facebook. Now the fries are in the oven! I love everything sweet potato and am excited to see how the cornstarch affects the fries. So many reasons that I love this site.

  7. These look amazing!!! Will make them very soon. I love sweet potato fries, and these are crispy which make them even more perfect!

    1. Thanks Dan! Let me know what you think of them once you try.

  8. I just tried your sweet potato fries, OMG! I’ve been making them for years but they never all came out crispy but now with the addition of cornstarch, voila! Thank you! I wanted to tell you that I put smoked paprika, cayenne, cinnamon and salt, delicious combo.
    I love your site!
    I wanted to ask you out of all your healthy choice desserts, which would you say is your favorite?

    1. Hi Chantal! So glad that they worked out for you. I make these all the time! Let’s see.. my favorite healthier dessert? I love these Skinny No-Bake Cookies. They’re so easy!

  9. Thanks for another great recipe. My 1 year old son and I are enjoying them as an afternoon snack.

  10. Oge @ healthy food delivery says:

    Thanks Sally for this wonderful recipe! I love that these sweet potato chips are crispy and guilt-free. Thanks also for the tip on turning the oven off and crack open while the fries cool down. I have been experimenting with baked apple chips these days and I discovered the same thing sort of by accident. Now I’ll check out your baked chips recipe to see what else I can learn!

    1. Thanks Oge! Yes, the oven door trick really does help! I’m so happy you tried these. I love them.

  11. These sound delish! Am I able to cook them ahead of time and then reheat them in the oven (and preserve crispiness) or even just cut them the night before and cook the following evening? Thanks!

    1. You may cut them up the night before and bake the following evening. You could also bake them all the way through and then reheat, but they won’t be as crispy. You could also make them, freeze them, then warm them back up in the oven. But in order to preserve the crispiness AND make ahead, I suggest just cutting the sweet potatoes one day and baking the next day.

  12. I stumbled upon your website last night after Googling “sweet potato fries”. I did try these this morning and they were delicious. I bookmarked your website because I think I want to make every single recipe you have. The pictures are beautiful and everything is very well written. Great job!!

    1. Thanks Melissa! That means a lot to me. I absolutely love making sweet potato fries this way.

  13. Hi Sally!

    These look delicious and I was wondering if I could replace them with regular potatoes (just in case I run out of sweet potatoes).


    1. You sure can use regular white potatoes inside (or in addition to). Enjoy!

  14. I love sweet potatoes too! You have to try The Pioneer Woman’s recipe for Soul Sweet Potatoes. To die for!

    Something to try for seasoning these fries is to add a little bit if chili powder in with the cinnamon sugar. Yep, tasty!

    1. Oh the chili powder with the cinnamon sugar – love that Laurie! And thanks for the recipe link!

  15. I just took mine out of the oven and they were FANTASTIC I mean they were so good I use cayenne and another one was rosemary but they were mouthwatering. I could live on these thing just amazing.

    1. mmm I love them with some rosemary. Thanks for reporting back Lydia!

  16. I would love to make these but we have corn allergies in the house. 🙁
    Do you think arrowroot would work just as well? I use that sometimes for a cornstarch substitute if I don’t have to use too much.

    Love your recipes BTW!

    1. Hi Karin! I’m so happy you enjoy my recipes. That’s always so, so nice to hear (read!). For the corn allergy… I’ve never tried arrowroot instead of the cornstarch, but I suspect it to work out just fine. I have had a few readers use flour instead (using a very light coating). I have never tried either option, but if you do – let me know.

  17. Sally, my dad brought ALOT of sweet potatoes and i said to him that I’m going to make these. But the issue is i ran out of coconut oil even olive oil, so can i use palm oil or melted butter? Or could i just omit the oil? Please reply bc gonna make them tomorrow and ofcourse im going to tell you how it works

    1. You may use palm oil or melted butter if you need to. Enjoy!

  18. Emma and Carla aka THE MERRYMAKER SISTERS says:

    Ohhh these look so crispy + yummy! We had sweet potato chippies with dinner tonight. Not so crispy as we couldn’t wait long enough OOOPS! 🙂

  19. I have to share the unique seasoning mix I came across a month or so ago:

    It’s SO good!

  20. This is the first sort-of savory recipe that I’ve tried from your blog, and it was amazing! Previously I only thought you could get fries this crispy by deep-frying, which often translates to a guilty conscience when I have one after another. But this recipe is seriously life-changing! Thanks so much, Sally!

    1. Thanks Bianca – and it’s very possible to get that irresistible crisp with baking. Happy you enjoyed them!

  21. Sweet potatoes are from heaven! I love to bake them and top with peanut butter and cinnamon but I was thinking of trying oven baked fries to change it up!

  22. Thank you for the nice recipe – with and without frosting.

  23. Sally, thanks for your tips! Eating mine with ketchup right now. Just a few changes, I never bake at a higher temp than 375 degrees. Also, I prefer savory fries and use Cajun seasoning instead of cinnamon or sugar. So good!

    1. Just made these and they were so good! I did them exactly as you instructed and they came out perfect!

      1. I’m so glad you enjoyed them, Carla!

  24. Hi Sally! Is it possible to use flour in place of corn starch?

    1. That would be just fine here Daphne.

  25. Thanks for the tip about the cornstarch! I’ve tried about 8 different baked sweet potato fries recipes from 8 different websites over the past year & this is the first recipe where, not only were all of the fries firm and not falling apart when you tried to pick them up, but a decent amount of them were crispy like the real “fried” kind too! Now this is my “go-to” sweet potato fry recipe 😉

  26. I have been making these since my daughter started eating. It’s a great first food if you are doing baby led weening, but every time I’ve ever made them, they turn out mushy and not crispy. I never would have thought to try the cornstarch. Next time I make them, I’m going to add this step in.

  27. Is it possible to use an electric skillet for these fries?

    1. Definitely! You’ll have to add oil to the electric skillet and I am unsure of the exact amount and exact temperature. I just prefer baking.

  28. I love sweet potato fries, but I have never been able to get them to crisp – until now! I made these tonight and they were awesome. I think the corn starch and leaving the oven cracked a few minutes was the difference. I ended up cooking my fries for longer and hotter in my oven so that I didn’t have to flip. Thank you for sharing!

  29. These look so good! However, I’m highly allergic to corn. Would there be any possible substituions for the cornstarch?

  30. Hi! I only have yams right now. Would they work?

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