Cinnamon Sugar Sweet Potato Fries with Vanilla Icing Dip

Crispy baked sweet potato fries coated in cinnamon sugar and served with a sweet vanilla icing. I call these fries a potassium-rich dessert!

cinnamon sugar sweet potato fries on a silpat baking mat

A couple weekends ago, Kevin and I met a few friends at a brewery in downtown Baltimore. We ordered some beer, shared a few appetizers, and while browsing the menu for dessert (always dessert) – our waitress suggested a plate of the sweet potato fries.

Um, what?

She said the fries are one of their most popular dessert items. These fries, coated twice with cinnamon sugar, are served with a lip-smackin’ sweet vanilla icing dip. There’s never a crumb left, she says. Well, twist my arm. Let’s order ’em.

Vegetables for DESSERT.

cinnamon sugar sweet potato fries drizzled with vanilla icing

We ordered a plate and within 1 minute, the fries were gone. Cinnamon sugar coated our fingers and I considered licking the plate clean, only to be reminded we were in public.

Oh my gosh. I couldn’t get those overloaded sweet potato fries out of my head!! I made them the first chance I got. (The next day, clearly.)

Today I’m bringing you a baked version of their most popular dessert. But these aren’t just regular cinnamon sugar sweet potato fries! No no no. I brush them with a bit melted coconut oil, coat them twice with a heavy dose of sugar, and a generous spicy-sweet layer of cinnamon. The best darn way to eat your potassium and fiber if you ask me.

sweet potatoes

You’ll begin preparing the cinnamon sugar sweet potato fries exactly how you prepare my regular sweet potato fries. Wash and peel some sweet potatoes. The amount of potatoes depends on how many fries you want to make. For the two of us, I always use 2-3 large sweet potatoes. Rule of thumb: about 1 potato per hungry person.

Cut them into french fry shapes with a very sharp knife. I like to cut the fries to be a little thin. Not shoestring-style and not too thick. About 1/4 inch wide. Don’t stress about cutting them perfectly. They will all taste good… even the weird shaped ones.

Here’s a trick I’ve learned: toss your fries in a touch of cornstarch right after you slice them. Why? This creates a very thin layer of coating which helps the fries get crispy in the oven. You want cornstarch to go onto the fries before the oil and cinnamon sugar.

Here are the fries coated with cornstarch (left). And again after I’ve lightly coated them with coconut oil and sprinkled with cinnamon sugar (right). If you do not have coconut oil, you may use olive oil. Your fries will not taste like coconuts if you use coconut oil, don’t worry. You only need 2 Tablespoon per 3 potatoes for a light coating.

2 images of sliced sweet potatoes and sweet potato slices in a bowl with cinnamon and sugar

The coconut oil moistens the cinnamon-sugar. Sort of looks like brown sugar, right? When placing on the baking sheet, be sure not to crowd the sweet potatoes. Rather, make sure the fries have a bit of space in between one another. The less on the sheet, the better.

Why? Too many fries shoved together and they’ll just steam – not bake.

sweet potato fries on a baking sheet

The fries bake in a hot oven at 400F degrees. Only about 18 minutes, flip, then 10-15 more minutes. As the fries bake, the cinnamon-sugar will melt into the coconut oil creating a little bubbly glaze. This is normal!

Here’s another trick that I’ve learned: once the fries are done, turn the oven off and crack open the door. Keep the baked sweet potato fries inside and let them sit inside for about 30+ minutes. Sitting in the oven as it cools down, rather than sitting at room temperature, will help your fries get crispier. When it comes to fries… the crispier, the better!

Obviously you may not have time for that last step, so it’s not mandatory. No matter what you do though, some fries will still be on the soft side. There is just no way around it! Sweet potatoes are packed with moisture.

cinnamon sugar sweet potato fries

Once the fries are done baking, you will coat them again in cinnamon sugar. These baked sweet potato fries are absolutely not health food with all that sugar. No wonder they are considered dessert!

Let’s not forget about the glaze. A simple combination of confectioners’ sugar, cream, and vanilla. Three of my favorite ingredients in one. Double dipping is absolutely encouraged.

cinnamon sugar sweet potato fries drizzled with vanilla icing

Or just drizzle the glaze all over. ↑ That was Kevin’s idea. I knew I was marrying this man for a reason. My god, I could eat this entire plate right now. Enjoy!

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cinnamon sugar sweet potato fries drizzled with vanilla icing

Cinnamon Sugar Sweet Potato Fries with Vanilla Icing Dip

  • Author: Sally
  • Prep Time: 25 minutes
  • Cook Time: 30 minutes
  • Total Time: 1 hour, 20 minutes
  • Yield: serves 2-3
  • Category: Appetizers
  • Method: Baking
  • Cuisine: American


Crispy baked sweet potato fries coated in cinnamon sugar and served with a sweet vanilla icing. I call these fries a potassium-rich dessert!


  • 3 large sweet potatoes*
  • 1 Tablespoon cornstarch
  • 2 Tablespoons melted coconut oil (or olive oil)
  • 2/3 cup granulated sugar
  • 1 teaspoon ground cinnamon

Vanilla Glaze Dip

  • 1 cup confectioners’ sugar
  • 23 Tablespoons heavy cream (or milk for a less creamy texture)
  • 1/4 teaspoon pure vanilla extract


  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 melted coconut oil. Toss to coat. Mix together 1/3 granulated sugar and 1/2 teaspoon cinnamon. Pour cinnamon sugar over sweet potatoes and toss to coat.
  3. Line the coated sweet potatoes onto the baking sheet. Try not to crowd them or else they won’t bake, they’ll just steam. Bake for 15-18 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. **It’s expected for the oil and cinnamon/sugar to create a glaze on the baking sheet and on top of the fries.
  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. You may not have time to keep them in the oven for an additional 30 minutes as it cools, so it’s not mandatory. No matter what you do though, some fries will still be on the soft side. Sweet potatoes are packed with moisture.
  5. Remove fries from the oven and place in a large bowl. Combine the remaining 1/3 cup granulated sugar and 1/2 teaspoon cinnamon and pour over fries. Toss gently to coat.
  6. Serve with vanilla glaze dip. For the dip, simply whisk all of the ingredients together. I usually start with 2 Tablespoons of the cream and add 1 more if it seems too thick. Enjoy immediately.


  1. Freezing Instructions: Freeze these fries! Baked sweet potato fries freeze well for up to 3 months. Bake in a 375°F (190°C) oven for 15 minutes or until defrosted and crisp.
  2. Larger Batch: I estimate about 1 large sweet potato per person. The amounts above are for about 2-3 people. For a large batch, double the recipe.

Keywords: cinnamon sweet potato fries


Comments are closed.

  1. These look so good! I have everything except for cornstarch. Can I replace that with flour or will it have that awkward flour taste then? Should I just leave it out? I’m unbelievably excited for these.

    1. Yes I do not recommend flour – cornstarch is best. Though some readers have used flour, I find it doesn’t make the fries as crunchy. And leaves a flour “film” on them.

  2. love your sweet potato fries!!! Pinned them yesterday, made them for dinner tonight! Mega hit at the dinner table. I can usually find a way to improve on a recipe, but not this one. It is spot on terrific. Looking forward to cooking these often and sharing the recipe with just a few special cooks. Thanks for something new!

  3. I had one sad, lonely sweet potato in my pantry waiting to be used up.  Saw this and thought it would be a great way to use it up.  “Surely,” I thought, “one potato a person would be WAY too much.  This one sweet potato I have will be enough for me and my 2 kids to snack on.”

    Well, unfortunately, my kids did not like them (GASP!!), but that turned into my fortune!  I shoved each and every bite into my mouth, and may or may not have dipped some into the extra glaze.  These are FANTASTIC!!  I didn’t wait the 30 min, but mine turned out to be a nice mixture of crispy, crunchy pieces and softer bites.  I will for sure be making these again, and will plan on AT LEAST 1 large potato per hungry adult!

    1. Sarah, I’m so glad you gobbled them up! I agree; I love love love these!

  4. These were absolutely fantastic! Thanks so much for such a great recipe!

  5. I’ve discovered that if you add just the slightest hint of salt to the cinnamon and sugar – about an 1/8th of a teaspoon – they become even more addictive than they already were.

    1. I love that suggestion! Thank you.

  6. I’d like to make these fries for a potluck. Is it ok to bake them the night before and reheat them the next day?

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