Crispy Sweet Potato Fries (Printable)

Naturally sweet oven-baked fries with crispy edges and tender centers. Ready in 40 minutes.

# What You Need:

→ Vegetables

01 - 2 large sweet potatoes (about 1.3 pounds), peeled

→ Seasonings

02 - 2 tablespoons olive oil
03 - 1 teaspoon sea salt
04 - 1/2 teaspoon freshly ground black pepper
05 - 1/2 teaspoon smoked paprika (optional)
06 - 1/2 teaspoon garlic powder (optional)

→ Serving

07 - Chopped fresh parsley
08 - Dipping sauce of choice (e.g., aioli, ketchup)

# Directions:

01 - Preheat the oven to 425°F. Line a large baking sheet with parchment paper.
02 - Cut the sweet potatoes into evenly sized fries, about 1/2 inch thick.
03 - Place the fries in a large bowl. Add olive oil, salt, pepper, smoked paprika, and garlic powder. Toss well to coat evenly.
04 - Arrange the fries in a single layer on the prepared baking sheet, making sure they are not crowded.
05 - Bake for 15 minutes, then flip the fries.
06 - Bake for another 15 minutes, until golden and crisp at the edges.
07 - Remove from the oven and sprinkle with chopped parsley if desired. Serve hot with your favorite dipping sauce.

# Expert Advice:

01 -
  • The natural sweetness of sweet potatoes gets amplified by roasting, creating a caramelized exterior that is impossible to resist
  • These fries satisfy that crispy salty craving while packing in vitamins and fiber
  • You can season them endlessly to match whatever mood you are in, from smoky to spicy to herby
02 -
  • Soaking the cut fries in cold water for 30 minutes removes excess starch and makes them noticeably crispier
  • Drying the potatoes thoroughly with a clean towel before tossing with oil is non-negotiable for crunch
  • Do not be tempted to turn up the heat higher, the natural sugars in sweet potatoes burn quickly
03 -
  • Cut your fries uniformly so they finish cooking at the same time
  • Let the pan cool slightly between batches if making multiple trays
  • Serve immediately, as sweet potato fries lose their crisp faster than regular potatoes
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